Gingertruffles Recipes

EASY CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

FIG AND GINGER TRUFFLES

Steps:

• Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
• Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
• Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
• Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
• Excellent source of: Fiber
• Good source of: Manganese

GINGERBREAD TRUFFLES

Steps:

• Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours., Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. ,

GINGERBREAD TRUFFLES RECIPE BY TASTY

Steps:

• Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
• Add the chocolate and allow the heat of the cream to melt it.
• Stir in the ginger and cinnamon.
• Leave to chill in the fridge for about 3 hours, or until completely set.
• Crush the ginger biscuits in a food processor until you form fine crumbs.
• Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
• Enjoy!

EASY GINGERBREAD TRUFFLES

Steps:

• Crush gingersnaps to a fine meal in a food processor.
• Mix cream cheese and ground ginger together in the bowl of a stand mixer. Slowly add gingersnap crumbs to cream cheese mixture until it begins to pull away from sides of bowl.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Roll cream cheese mixture into teaspoon-size balls. Dip each ball in the melted chocolate, allowing excess chocolate to drip back into bowl. Arrange truffles onto waxed paper to dry.

SCOTS GINGER WHISKY TRUFFLES

Steps:

• Gently melt the chocolate and butter together in a bowl over simmering water (or in the microwave).
• Finely crush the ginger snaps.
• Take the liquid off the heat. Tip the crushed biscuits into the chocolate mixture with the whisky and stir well.
• Pour into a shallow dish and, once cooled slightly, refrigerate for a couple of hours to firm up.
• Using a teaspoon or melon baller spoon out some of the mixture and, using the palms of both hands, form into balls (it will seem rather solid at first, but the warmth of your hands will soften the truffles. As this is delicious but messy work, you may wish to wear latex disposable kitchen gloves)
• Place the cocoa in a bowl and carefully roll the truffles in this to coat them.
• Wrap the truffles in small gift bags or boxes and keep in the fridge for up to a week.
• The truffles are best eaten at room temperature, so remove from the fridge about 20min before enjoying!

GINGERBREAD CHOCOLATE TRUFFLES RECIPE BY TASTY

Steps:

• Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
• Add the chocolate and allow the heat of the cream to melt it.
• Stir in the ginger and cinnamon.
• Leave to chill in the fridge for about 3 hours, or until completely set.
• Crush the ginger biscuits in a food processor until you form fine crumbs.
• Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
• Enjoy!

GINGER TRUFFLES

Steps:

• Pulverize the biscuits in your food processor until fine crumbs.
• Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
• Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
• Spread on a tray and refrigerate until you can easily roll it into small balls.
• Put the balls on baking paper, and return to fridge overnight.
• Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
• NOTE ADDED: I just made these using ginger seconds from the ginger factory, and because these bit were smaller, there was more sugar in the mix, and I found I had to add 100g chocolate to make it come together. I also had to take the mix out and re-mix in 2 lots.