Cocktail Inspired Rum & Ginger Truffles

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

Cook Time5

Total Time20

Course: Snack

Cuisine: Worldwide

Diet: Vegetarian

Servings: truffles

Calories: 50kcal

Author: Jane Coupland

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

Notes

Best eaten at room temperature

Nutrition