Ginger Truffles
 
 
Author:
Serves: 18
Ingredients
  • Heavy Cream 6 fl oz (177ml)
  • Fresh Grated Ginger Root 1 teaspoon (7g)
  • 70% Couverture Chocolate 8oz (226g)
  • Milk Chocolate Couverture 8oz (226g)
  • Crystallized Ginger 2 Tablespoons *optional ingredient
Instructions
  1. Grate the ginger into the haevy cream and bring to a boil.
  2. Remove from heat, cover and allow to steep for at least an hour or up to 3 hours.
  3. Strain the ginger from the cream (discard ginger)
  4. Re-Boil the ginger infused heavy cream and then pour over the finely chopped chocolate to melt.
  5. Whisk smooth
  6. Set aside until it is firm enough to scoop
  7. Scoop into 1" balls and then re- roll for a perfect shape.
  8. Use the "predipping method" as shown in the video then dip in tempered milk Chocolate couverture or candy melts
Notes
Truffles are meant to be eaten at room temperature.

As long as you are working with gloved hands there is not risk of bacteria getting trapped inside the truffle, so you can store truffles for up to 4 days at room temperature in a cool dry place.


Freezing of dipped truffles is not the greatest since chocolate does not like condensation and freezing almost always produces condensation on the thaw.
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/how-to-make-chocolate-truffles/