Solihull Living Nov - Dec 2023

CHOCOLATE
GINGER
TRUFFLES
Preparation time: 25 minutes +
overnight chilling
Cooking time: 5 minutes
Makes: about 20
INGREDIENTS
180g bar Belgian dark chocolate
(54% cocoa)
180ml double cream
30g unsalted butter
2 ½ tbsp The King’s Ginger
liqueur
30g crystallised ginger, very finely
chopped (optional)
2-3 tbsp cocoa powder
Cooks’ Ingredients Gold Lustre
Spray, to decorate
METHOD
Chop the chocolate as finely as
you can and put in a large bowl.
Put 130ml cream and the butter
in a saucepan and heat until the
butter has melted and the mixture
is at steaming point. Pour over the
chocolate and leave for 2 minutes.
Stir to combine the chocolate and
cream until all the chocolate is
melted. Stir in the remaining 50ml
cream, a pinch of fine salt and the
liqueur. Pour into a large, shallow
container and, if using, scatter the
crystallised ginger on top. Cover
and chill for at least 6 hours, but
ideally overnight.
Sift the cocoa powder onto a
plate. Use a tablespoon to scoop
balls of the truffle mixture and
roll them in your hands to shape
them. Roll in the cocoa powder,
then arrange on a plate. Continue
rolling until all the mixture has
been used (pop it in the fridge if
it softens too much), then spray
with the gold lustre and chill for
at least 30 minutes until ready to
serve. These will keep in the fridge
for up to 3 days.
COOK’S TIP
If you’re having a gathering,
these chocolate truffles look
pretty served individually in mini
cupcake cases.
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