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.
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.
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.
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.
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.
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.
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.
Combine cocoa powder and optional paprika in a bowl. Roll each truffle in cocoa powder mixture.
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.
You can half or double this recipe in direct proportions.
Ingredients
Directions
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.
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.
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.
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.
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.
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.
Combine cocoa powder and optional paprika in a bowl. Roll each truffle in cocoa powder mixture.
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.
You can half or double this recipe in direct proportions.
