Warm spices of ginger, cinnamon and nutmeg infuse the cream of these truffles with subtle gingerbread flavour. We prefer the quality of Lindt or Callebaut chocolate bars.
- Portion size 36 servings
- Credits : Holiday Best: 2008 - on newsstands now!
MethodIn saucepan heat together cream, cinnamon, ginger and nutmeg until bubbles form around edge; remove from heat. Cover and let steep for 1 hour.
Strain through cheesecloth-lined sieve into clean saucepan. Add butter; heat until melted and bubbles form around edge.
Place milk chocolate bar and bittersweet chocolate bar in heatproof bowl; whisk in hot cream mixture until smooth. Cover and refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Using melon baller or teaspoon, drop by heaping 1 tsp (5 mL) onto 2 waxed paper-lined baking sheets to make 36 pieces. Gently roll each to round off. Refrigerate until hard, about 1 hour. Reroll to smooth edges; refrigerate. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Coating: Keep tempered chocolate between 88° and 92°F (31° and 32°C) over hot water or heating pad. Using candy-dipping fork or 2 forks, dip each truffle centre into chocolate, tapping fork on edge of bowl to remove excess. Place on waxed paper-lined baking sheet.
Garnish: Using skewer or toothpick, dab melted chocolate onto each piece of crystallized ginger. Centre on top of each truffle. Refrigerate until coating is hardened, about 2 hours. (Make-ahead: Refrigerate between waxed paper in airtight container for up to 2 weeks or freeze for up to 1 month.)
Nutritional facts Per piece: about
- Sodium 14 mg
- Protein 1 g
- Calories 103.0
- Total fat 8 g
- Cholesterol 11 mg
- Saturated fat 5 g
- Total carbohydrate 9 g
- Iron 11.0
- Calcium 2.0
- Vitamin A 3.0