Hello, it’s Faith from An Edible Mosaic! Brandy and I are thrilled that fall is here because with it comes Halloween! Halloween to me means crisp days and cool nights, falling leaves, costumes, scary movies, and lots of candy. Brandy and I are excited to see what dishes say Halloween to all of you…and don’t forget there will be a great prize for the winner!
Over the years my love for chocolate hasn’t waned but my preferences have changed. I am pretty exclusive in my love for dark chocolate and to me, ginger is a natural pair. If you’ve ever had dark chocolate with cayenne pepper, adding ginger may not be strange to you since it creates a similar result; you can’t really pull out the flavor of ginger, but it makes the chocolate’s flavor come alive and creates a slight tingly afterburn. These truffles are a nice balance of flavors with the bitter chocolate, spicy ginger, and sweet turbinado sugar coating.
(Yield: 12 truffles)
1/4 c plus 1 TB heavy cream
1-inch piece fresh ginger, peeled and cut in half
8 oz good quality bittersweet or semisweet chocolate (or a mix of both if you prefer), chopped into small pieces*
1/2 TB salted butter, at room temperature
3 TB turbinado sugar (or regular white sugar)
1 large piece crystalized ginger, minced (about 1 TB minced)
Place the chocolate in a medium-sized non-reactive bowl (such as glass or stainless steel). In a small saucepan, heat the cream and the ginger over low heat until it just barely starts to boil (giving the pan an occasional swirl). Turn the heat off, cover the saucepan, and let the cream steep with the ginger for 5 minutes. Uncover the saucepan, bring the cream back up to a gentle boil over low heat, then turn off the heat.
Strain the cream/ginger mixture through a fine mesh sieve and pour it over the chocolate. Let the chocolate sit for about 3 minutes, then stir (the chocolate should be totally melted but if not you can gently heat it in the microwave or a double boiler). Whisk in the butter, then refrigerate until the chocolate is chilled enough to hold its shape when you roll it.
In a food processor or blender, process the sugar and candied ginger a couple times until it’s as fine as you like it (I like to leave the ginger pieces a bit larger); transfer the gingered sugar topping to a large, shallow bowl. Use a tablespoon to scoop out the truffles, then roll each truffle in the gingered sugar. Keep refrigerated.
*Over on my blog, I’m running a Halloween Candy-Making Event where every week in October I post a new candy recipe. This recipe is also my second entry for that event. For this recipe, I used the complimentary Guittard chocolate I received; thanks again to Guittard for sponsoring my event!