Gingerbread Truffles
About 2 dozen
¾ C whipping cream
10 whole all spice
10 whole cloves
1 T mild flavored molasses
1 ½ T groung cinnamon
pinch of salt
7 oz plus 12 oz bittersweet or semisweet chocolate, chopped
7 oz plus 12 oz high quality white chocolate chopped
½ C chopped crystallized ginger plus additional for garnish
Bring firs 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep for 1 hr.
Combine 7 oz bittersweet chocolate nad 7 oz white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over hot water. Strain cream mixture into chocolate; stir to blend. Stir in ½ C chopped crystallized ginger. Chill filling until firm at least 3 hrs.
Line baking sheet with parchment using 1�?mellon baller, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hrs.
Line another sheet with parchment place 12 oz bittersweet chocolate in medium metal bowl set over sacuepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115thF Quicckly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating dripps off. Using Knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill untill set.
Line another baking sheet with parchment. Place 12 oz white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100F. Hold 1 truffle between thum and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffels.If desired, press small pieces of crystalized ginger a top truffles. Chill until firm, about 30 min.
Can be made 1 week ahead . Cover; keep chilled)
From Bon Appetit December 2005 |
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