Wednesday, December 16, 2009

Chocolate & Ginger Truffles

This is the sort of thing that can pack on the holiday poundage, but if you practice portion control, you can still indulge in the occasional decadent treat.DSC_0005

Apparently, some truffle recipes use butter and some don’t. My inspiration for these was from Food Blogga, my favorite food blog.Her recipe is just chocolate, cream, and chopped candied ginger. But I bought 60% cacao Ghirardelli chocolate to make these and saw that their recipe on the package calls for butter. Why not? So here is what I used to make these:

16 oz. 60% cacao chocolate of good quality
2/3 c. heavy cream
6 T. butter
1/2 c. or more of chopped candied ginger
1/3 c. dutch process cocoa

Bring cream to a simmer in a saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth. Cool, cover, and refrigerate until firm. Overnight is too long, as I discovered. Recipes suggest 90 minutes to 2 hours of chill time. Roll into 1” balls and roll each ball in cocoa.

These were a big hit at the office supplemental holiday lunch potluck today.

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