Description
Makes 50 truffles
Ingredients
Scale
- 235ml Double Cream
- Fresh Zest of 2 Limes
- 50g Stem Ginger, finely chopped
- 25ml Stem Ginger Syrup, from the jar of Stem Ginger
- 45ml Spiced Rum, use your favourite rum
- 300g Dark Chocolate Drops
- 75g Cocoa Powder, for dusting
Instructions
- In a large pan, pour in the cream with the lime zest, stem ginger syrup and chopped stem ginger, gently heat the cream, the oils from the lime zest will make the cream look like it has split, but keep stirring and it will loosen again. Slowly bring the cream to a boil. While heating put the chocolate and spiced rum in a glass bowl.
- Once the cream has come to the boil, take off the heat and leave for 5 minutes for the flavours to infuse. Strain through a fine sieve over the chocolate, squeezing the cream from the ginger and zest. Discard the zest and ginger mixture. Mix until you have a smooth ganache and the chocolate has melted through. Allow to cool at room temperature, cover with cling film. Leave to set in the fridge.
- I use food-grade disposable gloves to roll the truffles, which means you won’t be covering the whole kitchen in chocolate prints. Place the cocoa powder into a shallow bowl with plenty of space.
- Cover a tray with parchment paper. Using a teaspoon of the mixture, roll the ganache into even balls. And drop into the cocoa powder and give the bowl a little shake to coat the truffles. Transfer to the lined tray, keeping the truffles well spaced. Repeat until all the mixture is rolled.
- Cover the tray and return the tray to the fridge until ready to eat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cocktails, Chocolate
- Method: Confectionery
- Cuisine: American