Heavenly. That’s the only word to describe these chocolates! Jamie at “Choicolate” on Sonterra agreed to share this incredible recipe for Ginger Cinnamon Truffles! Enjoy!
Take skin off the ginger root & slice it to pieces. Boil heavy cream, honey and sliced ginger together. Take out the ginger slices and pour the hot cream mixture into chopped chocolates. Cover the bowl with wrap to melt chocolates.
Whisk the mixture well and stir in cinnamon and soft butter. Stir in pernod if you use. Chill for 4hrs or over night. Scrape up the mixture into balls using a melon baller or table spoon.
Chill the ganache balls in fridge for a few minutes and roll them into a shape. Dip the balls in the tempered chocolate and decorate them with crystallized ginger.
- 3.5 oz. heavy cream
- 1 oz. honey
- 1 oz. ginger root
- 1 1/2 tsp cinnamon
- 4 1/2 tsp butter
- 3 oz. bitter sweet chocolate
- 5.5 oz. milk chocolate
- tempered dark chocolate for dipping
- crystallized ginger to decorate