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.