Inspired by a classic cocktail, these boozy Ginger Truffles feature rum, ginger & lime. Dark, bittersweet chocolate works in harmony with the cocktail flavours to deliver bite sized velvet soft treats. They are simple to make and a breeze to eat.
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I am the world’s biggest sucker when it comes to homemade truffles. They are one of my all-time favourite treats. Believe me, that is no minor achievement since I have a lot of contenders for this title. But dark, sultry, bittersweet truffles with hints of grown-up flavour are something special.
With a trusted recipe, transforming a slab of chocolate into velvet soft, smooth truffles laced with delicate flavours is a relatively simple process. Especially, if like me, you favour rolling them in cocoa powder rather than dipping in chocolate. (I seriously need a chocolate dipping masterclass.)
But creating new flavours requires experimentation and a little patience. And since I hate to ruin good chocolate it can cause me angst if my first attempts don’t go to plan.
These cocktail inspired Ginger Truffles are based on the flavours present in the classic Dark and Stormy cocktail: ginger, lime and rum (Goslings rum – if we’re being precise).
My first attempt at these truffles was distinctly lacking in ginger flavour. I’ve always considered ginger to be quite a dominant flavour. So I was a little surprised when the rum and dark chocolate tempered the ginger so much it was barely noticeable. Before I attempted a remake, I gave serious thought to achieving the right balance of ginger flavour whilst maintaining a pleasing texture.
Today, I’m pleased to reveal Ginger Truffles made using no less than 3 gingery ingredients to get that perfect flavour into these beauties:
- ground ginger
- stem ginger syrup
- crystallised ginger
Using 3 types of ginger might seem flamboyant, but I wanted to avoid adding too much ground spice and destroying the silky texture of these Ginger Truffles. Nor did I want to add too much crystallised ginger for similar reasons.
The final result is deeply addictive: bittersweet chocolate, with a boozy, fiery kick and just a hint of lime. And they are soft, oh so soft.
It’s easy to discount the sweet things when it comes to snacking with alcoholic drinks. But, next time you’re in the market for cocktails and sweet snacks, perhaps you should marry up a Dark and Stormy with a few Ginger Truffles.
They also make a fantastic gift if you’re feeling fantastically generous.
Have you tried my Aztec Truffles yet? They are also boozy. And delicious. And if you enjoy gingery drinks take a look at my London mule cocktail – it’s delightfully fiery.
📖 Recipe
Cocktail Inspired Rum & Ginger Truffles
Ingredients
- 100g/ ⅔ cup Dark chocolate
- 75ml/ ⅓ cup Double (heavy) cream
- 1 tsp Ground ginger
- 2 tsp Syrup from a jar of stem ginger
- 10g/ 1 tbsp Finely diced crystallised ginger
- 4 tsp Dark rum
- 3 tsp Lime juice
For dusting
- 2 tbsp Cocoa powder
- ½ tsp Ground ginger
Instructions
- Finely chop the chocolate and melt – either over a Bain Marie or carefully in the microwave – check it every 30 seconds to ensure it melts, but does not get too hot
- Heat the cream with the ground ginger, ginger syrup and crystallised ginger until scalding, but do not allow to boil
- Pour the cream over the chocolate and beat until smooth and glossy
- Add the rum and lime juice and again, beat until glossy
- Allow to cool for 20 minutes and then transfer to the fridge to set for 2-4 hours
- Sift the cocoa and ground ginger into a shallow bowl
- When set, take teaspoonfuls of the ganache and roll into balls. Gently roll the truffles in the cocoa powder until fully coated. If your hands get sticky after rolling a few truffles, it helps to first wash hands, then cool them in cold water and dry before continuing to roll more truffles
- Save the leftover cocoa-ginger mix and store the truffles in the fridge for up to 5 days.
- Bring the truffles out of the fridge an hour or two before serving to bring them back to room temperature. Use the remaining cocoa powder to re-dust the truffles if necessary
Isabel
Thanks! I used baking chocolate the first time.
Jane Saunders
Ah that is probably the reason – I think baking chocolate has a bunch of other ingredients in it that do not work so well in truffle making. I was googling why they might not set the other day and the type of chocolate is a major factor. Avoid chocolate chips too, unless you can be certain they are quality chocolate.
Isabel
What do you use as your “dark chocolate” ingredient? I cannot get them to firm up.
Very tasty and a good excuse to make my own ginger syrup in time for cold and flu season!
Jane Saunders
Hi Isabel. I use good quality dark chocolate from Waitrose with 72% cocoa solids. I’m glad you are enjoying what you have made even if they are a little soft. These truffles should be nice and squidgy and melt in the mouth rather than tough little numbers. If you are struggling to roll them, try portioning out the ganache onto parchment, freeze the little piles for 10-15 minutes and then try rolling them.
Marcellina
My goodness, how insanely delicious do these look and with all the ginger they have got to be good! Recipe printed. Pantry checked. Ground ginger (tick). Crystallized ginger (tick). Stem ginger in syrup (tick). Yep for the first time ever all the planets have aligned!
Jane Saunders
🙂 🙂 🙂 I guess it’s going to be a good weekend in your house. Thanks Marcellina.