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.
Servings: 20 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
Notes
Best eaten at room temperature