I figured I would tempt you with some dark chocolate truffles. These are rich and fabulous. A little goes a long way. Remember small indulgences with high-quality ingredients keep us happy and satisfied.
Yields1 ServingPrep Time10 minsCook Time40 minsTotal Time50 mins
1/4 cup Raw Cacao Nibs, roasted and finely ground (Use more if you desire more “crunch.”)
1/4 cup Crystallized Ginger, finely diced
3 tbs Raw Honey
1 tbs Vanilla extract
1 tsp Smoked Sea Salt, finely crushed with mortar and pestle
1/2 cup Scharffen Berger Sweetened Cocoa Powder Optional: A few tbs Sweet Paprika to add to cocoa powder
Optional
Additional diced Crystallized Ginger to top truffles -or- A few coarse crystals of Smoked Sea Salt on each truffle.
1
Preheat oven to 250F with rack in the center. Spread raw cacao nibs on a baking dish and roast for about 15 minutes or until lightly browned and fragrant. Let nibs cool and put in food processor or coffee grinder. Grind to a fine ground.
2
Bring cream and ginger to a light boil over medium-high heat. Reduce heat to low and gently simmer for a few minutes so the cream gets infused with the essence of ginger. Strain ginger/cream mixture and discard ginger chunks.
3
Put both varietals of chocolate in a medium stainless steel bowl. Pour hot ginger/cream mixture over chocolate. Stir mixture together until chocolate is completely melted and combined well with cream. You now have a ganache.
4
Add to ganache mixture: ground cacao nibs, diced crystallized ginger, raw honey, vanilla extract and ground smoked sea salt. Combine thoroughly with spatula or spoon.
5
Cover ganache mixture tight with plastic wrap and store at room temperature or in the fridge for a few hours or overnight to harden into a firm ganache/truffle mixture.
6
Line a baking sheet with parchment paper. With a small scoop or spoon, scoop out truffle mixture and quickly roll in your hands to make a smooth ball. Place truffles on lined baking sheet. Cool for about an hour in the fridge.
7
Combine cocoa powder and optional paprika in a bowl. Roll each truffle in cocoa powder mixture.
8
Using melted Chocolate as “glue” top each truffle with a small piece of ginger and a few crystals of smoked sea salt if desired. Let truffles cool a bit in the fridge before serving. Store truffles in the fridge in an airtight container.
Notes
9
You can half or double this recipe in direct proportions.
1/4 cup Raw Cacao Nibs, roasted and finely ground (Use more if you desire more “crunch.”)
1/4 cup Crystallized Ginger, finely diced
3 tbs Raw Honey
1 tbs Vanilla extract
1 tsp Smoked Sea Salt, finely crushed with mortar and pestle
1/2 cup Scharffen Berger Sweetened Cocoa Powder Optional: A few tbs Sweet Paprika to add to cocoa powder
Optional
Additional diced Crystallized Ginger to top truffles -or- A few coarse crystals of Smoked Sea Salt on each truffle.
Directions
1
Preheat oven to 250F with rack in the center. Spread raw cacao nibs on a baking dish and roast for about 15 minutes or until lightly browned and fragrant. Let nibs cool and put in food processor or coffee grinder. Grind to a fine ground.
2
Bring cream and ginger to a light boil over medium-high heat. Reduce heat to low and gently simmer for a few minutes so the cream gets infused with the essence of ginger. Strain ginger/cream mixture and discard ginger chunks.
3
Put both varietals of chocolate in a medium stainless steel bowl. Pour hot ginger/cream mixture over chocolate. Stir mixture together until chocolate is completely melted and combined well with cream. You now have a ganache.
4
Add to ganache mixture: ground cacao nibs, diced crystallized ginger, raw honey, vanilla extract and ground smoked sea salt. Combine thoroughly with spatula or spoon.
5
Cover ganache mixture tight with plastic wrap and store at room temperature or in the fridge for a few hours or overnight to harden into a firm ganache/truffle mixture.
6
Line a baking sheet with parchment paper. With a small scoop or spoon, scoop out truffle mixture and quickly roll in your hands to make a smooth ball. Place truffles on lined baking sheet. Cool for about an hour in the fridge.
7
Combine cocoa powder and optional paprika in a bowl. Roll each truffle in cocoa powder mixture.
8
Using melted Chocolate as “glue” top each truffle with a small piece of ginger and a few crystals of smoked sea salt if desired. Let truffles cool a bit in the fridge before serving. Store truffles in the fridge in an airtight container.
Notes
9
You can half or double this recipe in direct proportions.
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