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Ginger Whisky Truffles
makes 12
Ingredients
| 60 g | thickened cream |
| 10 g | butter, unsalted |
| 100 g | dark chocolate, (70% cocoa) |
| 100 g | milk chocolate, ( 28% cocoa) |
| 38 g | caramelized ginger, finely chopped |
| 1 tbsp | whisky |
| 80 g | chocolate, (48% cocoa) or couverture |
| vanilla bean dusting sugar | |
| cocoa powder | |
| colored sugar sprinkles |
Method
Preparation time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a
Bring cream and butter to a short boil, stirring constantly.
Remove from the heat and melt dark and milk chocolate in the cream butter mix.
Mix in the ginger and Whisky and place in fridge for about 2 hours.
Roll mixture into 12 balls and place in fridge for a further 30 minutes.
Melt the 48% cocoa chocolate, let cool down for about 10 minutes. Roll truffles chocolate, then in sugar or cocoa powder.
Store refrigerated.
Remove from the heat and melt dark and milk chocolate in the cream butter mix.
Mix in the ginger and Whisky and place in fridge for about 2 hours.
Roll mixture into 12 balls and place in fridge for a further 30 minutes.
Melt the 48% cocoa chocolate, let cool down for about 10 minutes. Roll truffles chocolate, then in sugar or cocoa powder.
Store refrigerated.
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