Gingerbread Truffles
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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.
Servings: 36 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 103 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 14 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 11% |
| vit A | 3% |
Suggested Recipes
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3/4 cup (175 mL) whipping cream
1 cinnamon stick, broken
2 slices gingerroot
1/4 tsp (1 mL) grated nutmeg
1/4 cup (50 mL) unsalted butter, cubed
2 bars (100 g each) quality milk chocolate, finely chopped
1 bar (100 g) quality 70% bittersweet chocolate, finely chopped
Coating:
8 oz (250 g) quality 70% bittersweet chocolate, tempered
Garnish:
36 small pieces crystallized ginger
Preparation:
In 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.)
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.)
Source
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