12 ounces Chocolate Couverture, finely chopped
1/2 cup heavy whipping cream
1/2 teaspoon Pure Rum Flavor (optional)
4 tablespoons very finely chopped Australian Crystalized Ginger
Unsweetened Dutched Cocoa Powder for garnish
3 ounces melted Premium Baking Chocolate for dipping truffles and attaching the small cubes of Crystalized Ginger for the garnish
In a small sauce pot, heat the cream and Pure Rum Flavor until gently simmering. Turn off heat and add chopped Chocolate Couverture, stir gently to make sure all the chocolate is covered in the hot cream. Cover the pot for about 4-5 minutes. Gently whisk until all the lumps of chocolate have melted. Add the finely chopped Crystalized ginger.
Pour the truffle mixture into a container and cover with plastic wrap. Allow to set at room temperature for 2+ hours until firm.
Using a small scoop, scoop uniform amounts of mixture onto piece of wax or parchment paper. Don’t worry if they are not perfectly round.
Once they are all scooped, roll the truffles between your hands to get them round. It is important that your ganache (truffle mixture) is set firm prior to scooping.
To dip the truffles in chocolate:
With your fingers rub a little bit of the chocolate on the palm of your hand. Enough that you can coat the entire truffle, but not so much that you are wearing chocolate all over your clothes!
Roll the truffle in the chocolate on your hands and then drop it onto a clean piece of parchment to set up.
Once the truffles are dipped in chocolate, let them set at room temperature. You can pop them into the refrigerator or freezer for a couple of minutes to speed things up! Once they are set, then coat them in cocoa powder. Put a little Unsweetened Dutched Cocoa Powder in a small bowl and gently roll them around. Repeat with all the truffles. Pipe a bit of chocolate on the very top with a parchment pastry bag and,add a very small cube of Crystalized Ginger.
Recipe adapted from and photo courtesy of www.zoebakes.com