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Ginger Truffles

From Jane's Parish Cook Book . Recipe Makes 36

150g plain chocolate – supermarkets do a fine economy line for average price of 30p but better quality obviously shows in finished product.

150ml extra thick double cream

25g unsalted butter

2 tbsp brandy – optional but lovely

20g stem ginger

2 tbsp cocoa powder

36 small paper cases

  1. Finely chop the chocolate up or whiz in the processor until fine.
  2. Place cream, butter and brandy in a pan and heat until simmering.  Turn off.
  3. Pour into the food processor with the chocolate and whiz until blended.  This only takes a few seconds.
  4. Transfer to a bowl. Finely chop the ginger and stir in.  Cool and cover.  Transfer to a fridge until set .
  5. Take a teaspoonful of mixture and roll into a ball.
  6. Toss the ball in cocoa and place in paper case
  7. Refrigerate.  Keep for 4 days.