Author Notes: The holiday season creates cheer, but it also creates work and harried schedules. That’s why I love to make truffles for gifts. They’re easy to make, can be made ahead of time, and look festive in decorative foil wrappers. —Food Blogga
Serves: about 2 dozen
cups high quality bittersweet or semi-sweet chocolate, finely chopped
cup heavy cream
cup candied ginger, diced (wet your knife first for easier dicing)
unsweetened cocoa for rolling (any type is fine)
- Put chocolate in a heat-proof bowl.
- In a small saucepan over medium-high heat, bring heavy cream just to a boil. Pour over the chocolate, and stir with a small spatula until smooth. Stir in the ginger. Cover with plastic wrap and chill in the refrigerator for 1-1 1/2 hours. Check it. The chocolate should be thick yet still pliable.
- Line a large baking sheet with parchment paper. Using a teaspoon or a melon-baller, scoop balls of chocolate and drop them on the prepared sheet. (Don’t worry about shaping them. That comes later.) Place the pan of truffles in the refrigerator for 15 minutes.
- Place cocoa in a small, deep bowl. Dust both palms with cocoa. Roll each truffle into a ball. Drop in the cocoa until coated. Shake off excess cocoa. Place in decorative paper or foil cups, if using. Store truffles in an air-tight container in the refrigerator for up to 3-4 days. You may need to reshape or redust with cocoa before serving. Serve at room temperature.