Square Ginger Truffles Recipes

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. ,

TRIPLE GINGER SOUFFLE

Steps:

• Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the souffle dish. Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
• In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystalized and fresh ginger.
• In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
• Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.

SQUARE GINGER TRUFFLES, PLUS VARIATIONS

Steps:

• Line an 8-in. square baking pan with nonstick foil, letting foil extend above pan on two sides.
• Stir chocolate and cream in a small saucepan over low heat, or in a microwave on high, stirring at 10-second intervals, until chocolate melts and mixture is smooth. Remove from heat.
• Stir in ginger, cognac and vanilla until blended. Pour into prepared pan; spread evenly. Cover and refrigerate at least 2 hours until set.
• Lift foil from pan. Remove from foil to a cutting board. Cut with a sharp knife in 6 rows lengthwise and 6 crosswise. Sift cocoa or confectioners' sugar over tops, or dip in chocolate coating.
• Prepare through Step 2. In Step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp orange liqueur and 1 Tbsp grated orange zest. Proceed as directed. Coat truffles with melted chocolate; sprinkle with chopped toasted hazelnuts.
• Stir 1 Tbsp instant coffee granules into the heavy cream. Prepare through Step 2. In Step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp coffee liqueur. Proceed as directed. Sift cocoa powder over top.
• To tint confectioners' sugar: Place 1/3 cup in a small ziptop bag. Add 10 drops food color. Knead until sugar is colored.
• To cover with chocolate coating: Place a wire rack on a baking sheet lined with wax paper. Chop 2 bars (4 oz each) bittersweet chocolate. Melt in a small saucepan over low heat, or in a microwave on high, stirring at 10-second intervals, until smooth. Cool to just above room temperature. Rest a truffle on a fork; lower into chocolate to coat. Lift from chocolate; let excess drip off. Place on wire rack. Refrigerate until set.

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.

SQUARE GINGER TRUFFLES

Steps:

• Line an 8-in. square baking pan with nonstick foil, letting foil extend about pan on 2 sides.
• Stir chocolate and cream in a small saucepan over low heat, or in a microwave on high, stirring at 10-second intervals, until chocolate melts and mixture is smooth. Remove from heat.
• Stir in ginger, cognac and vanilla until blended. Pour into prepared pan spread evenly. Cover and refrigerate at least 2 hours until set.
• Lift foil from pan. Remove from foil to a cutting board. Cut with a sharp knife in 6 rows lengthwise and 6 crosswise. Sift cocoa or confectioners' sugar over tops, or dip in chocolate coating.
• VARIATION: Orange-Hazelnut Truffles: Prepare through step 2. In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp orange liqueur and 1 Tbsp grated orange zest. Proceed as directed. Coat truffles with melted chocolate; sprinkle with chopped toasted hazelnuts.
• VARIATION: Mocha Truffles: Stir 1 Tbsp instant coffee granules into the heavy cream. Prepare through step 2. In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp coffee liqueur. Proceed as directed. Sift cocoa powder on top.