These spiced chocolate ginger truffles are flavored with Chinese 5-spice powder and crystallized ginger bits.
Prep Time20 minutesmins
Cook Time10 minutesmins
Chill Time:3 hourshrs
Total Time3 hourshrs30 minutesmins
Servings: 25truffles
Calories (Estimated): 74kcal
Ingredients:
½cupheavy cream
3tablespoonsunsalted butter
1teaspoonChinese 5-spice powder
pinchof salt
8ouncesbittersweet chocolate,finely chopped (I used Ghirardelli 60 percent cacao bittersweet chocolate baking bars)*
¼cupfinely chopped crystallized ginger
unsweetened cocoa powder to roll the truffles in
Instructions:
Add cream, butter, spice and salt to a saucepan and bring to a boil.
Pour the hot cream mix over the chocolate and let sit for 2 minutes.
Stir together until everything is well combined and no large chocolate clumps remain. (You may need to heat the mixture over a pot of simmering water to get rid of the last clumps.)
Stir in the crystallized ginger.
Cover and put in the fridge for 3 hours.
With a melon baller, a spring-loaded 2-teaspoon scoop or a spoon, scoop out the chocolate. Quickly roll into balls with your hands.
Roll each ball in the cocoa powder.
Keep the truffles in the fridge until you're ready to serve them and don't inhale when you bite into them.
Notes:
*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.