Dark chocolate truffles with candied ginger centres
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* PLUS Broiling Time: 2 minutes, Melting Time: 5 minutes, Refrigeration Time: 120 minutes
, or 3/4 cup whole almonds (optional)
1/4 125-g container
, about 1/4 cup
250 g or 8 squares
bittersweet or semi-sweet
, or 3 tbsp orange or almond liqueur
- If using almonds, preheat broiler. Whirl almonds in a food processor until finely chopped but not ground. Spread on a baking sheet and place 6 inches (15 cm) from broiler. Watching very carefully and shaking pan often to avoid burning, toast until lightly golden, from 2 to 3 minutes. Cool while continuing with recipe.
- Cut ginger into 1/2-inch (1-cm) pieces. Break chocolate into small pieces and place with butter in a small saucepan set over medium-low heat. Stir until melted and smooth, about 5 minutes. Using a rubber spatula, scrape into a mixing bowl. Stir in sifted icing sugar, vanilla and rum. Refrigerate, uncovered, until firm enough to shape, about 2 hours.
- Spoon out a rounded teaspoon (6 mL) of chocolate mixture. Cover 1 piece ginger with mixture, rolling in your hands to form a 1-inch (2.5-cm) ball, then roll in almonds or icing sugar, if using. Repeat to make 24 truffles. They will keep well, tightly covered, in the refrigerator for at least 1 month. Texture will be altered if frozen.
Nutrition (per serving)
- 1.3 g,
- 7 g,
- 7 g,
- 0.7 g,
- 2 mg.
Sinfully rich chocolate around moist ginger adds up to total decadence–serve these with coffee or wrap them up for a holiday gift.