Dark chocolate truffles with candied ginger centres

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20 min


24 truffles

* PLUS Broiling Time: 2 minutes, Melting Time: 5 minutes, Refrigeration Time: 120 minutes


  • 1/2 cup slivered almonds , or 3/4 cup whole almonds (optional)
  • 1/4 125-g container candied ginger , about 1/4 cup
  • 250 g or 8 squares bittersweet or semi-sweet chocolate
  • 1/4 cup unsalted butter
  • 1/4 cup sifted icing sugar
  • 1/4 tsp vanilla
  • 1/4 cup rum , or 3 tbsp orange or almond liqueur
  • dusting of icing sugar , optional


  • 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)

  • Calories
  • 91,
  • Protein
  • 1.3 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 7 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 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.