Ginger Truffles
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5 from 1 vote

Cocktail Inspired Rum & Ginger Truffles

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 treat. They are simple to make and a breeze to eat.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Snack
Cuisine: Worldwide
Keyword: boozy truffles, chocolate truffles, dark n stormy truffles, darn and stormy, ginger truffles, rum truffles
Servings: 20 truffles

Ingredients

  • 100g/ 2/3 cup Dark chocolate
  • 75ml/ 1/3 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
  • 1/2 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

Notes

Best eaten at room temperature