Fresh Ginger Infused Ganache Truffle

Ingredients

62g Whipping Cream (37 – 38% fat content)

15g Grated Fresh Ginger

Zest from Quarter Lemon

62g Milk Chocolate (approx. 33% Cocoa Solids)

77g Dark Chocolate (approx. 55% Cocoa Solids)

10g Glucose

16g Butter

Dark Chocolate for Dipping

Cocoa Powder for Coating

Method

Bring cream and glucose to the boil with ginger and zest. Cover immediately and set aside to infuse for 15-20 minutes to infuse.

Reheat the cream infusion and pour through a sieve on to the chocolates, squeezing out as much of the liquid as possible, stir to emulsify (if all the chocolate doesn’t melt in, use microwave for only a few seconds at a time to help, do not overheat).

Stir in the butter. Pour in to a 4″/10cm mousse frame and leave to solidify overnight at cool room temp or a few hours in a chocolate fridge/wine fridge.

Cut on guitar cutter to 22mm squares (10g), or weigh out 10g pieces, roll each into truffle shape. Leave to crystallise for a few hours at cool room temp or in a chocolate or wine fridge.

Temper the dark chocolate and coat each truffle with it (rolling between gloved hands), and lay on a tray lined with parchment. Once the coating chocolate has just crystallised, repeat the process so the truffle has two coats of chocolate (reduced risk of cracking), but the second time place in a tray of cocoa powder and roll in it until fully coated. Let fully crystallise at room temperature.

Enjoy!