truffles & spices.
Trader Joe’s has, among many glorious goodies, an incredible selection of chocolate covered things - chocolate covered blueberries, raisins, cranberries, powerberries, pretzels, espresso beans, you name it. A few months ago, I even spotted a box of dark chocolate covered ginger and picked one up just to try it - I really love the flavor of ginger but would never have thought to pair it with chocolate. I figured the candies would be candied ginger dipped in chocolate, so the ginger taste would probably be very light and largely overpowered by the chocolate and sugar, but I was pleasantly surprised to find that the ginger flavor was actually very fresh and bold, the main attraction rather than a supporting role to the chocolate. The texture and flavor made it seem like it was just a small piece of fresh ginger dipped in dark chocolate, and I keep reminding myself to try making it myself sometime.
I was going to today, but after surveying the cabinets and discovering a mostly-full box of cocoa powder and leftover heavy cream in the refrigerator I bought for the quiche but only used a couple tablespoons of, I decided to make use of the cream before it went sour to create a truffle version of the ginger candy.
And then I got to thinking about all the other flavors and spices I love and could possibly pair with chocolate…
I ruled out star anise, basil, rosemary, garlic, siracha (can you believe my brother and I have finished most of a large bottle of this stuff in just 3 weeks??), black pepper, and oregano. Who knows, maybe one of these spices could actually be tasty with chocolate…but with only one bag of chocolate chips at my disposal, I wasn’t willing to risk it today.
I settled on cinnamon, ginger, and chili powder, but after overcooking the cream for the first batch, I had to kick out one of them and chose cinnamon since it was the least interesting to me of the three - better luck next time, buddy.
After turning the heat down to low, the process proceeded very smoothly. And the end result was surprisingly impressive - cute & dainty looking little guys with serious flavor. Well, the chili ones had a much subtler flavor than I expected but were still very tasty. I might try adding more chili powder or a different kind next time. The ginger ones really wowed me - I was worried that the ginger wouldn’t infuse into the cream very well so added some extra fresh ginger into the truffle mixture just in case. Like the TJ’s ginger candies, the ginger flavor cut right through the chocolate and was very fresh and satisfying to my ginger-loving self. If you’re not as crazy about ginger or are just looking for a lighter flavor, omit the extra ginger.
I only had enough chocolate for about 30 truffles total, so the challenge now is to resist devouring all of them in the next two hours (which I could easily do, believe me). Luckily, they are so cute sitting on the counter I want to savor the aesthetic as well as the deliciousness ^.^ Also, it took a few hours to make them (including waiting impatiently for the chocolate to set in the fridge), and I don’t want all that effort to just disappear in a few bites :P
Looking ahead to Valentine’s Day, truffles are always a good present, and I know at least a few friends would appreciate these special treats - initiate flattery and pampering now, guys :P
Chocolate Ginger Truffles
appx. 30 truffles
1/2 c. heavy cream
2 c. semi-sweet chocolate morsels or shavings
1 tbsp fresh ginger, chopped coarsely
1 tbsp fresh ginger, minced finely (optional)
1/2 c. cocoa powder
Heat cream and coarsely chopped ginger in a small pot on medium heat until boiling lightly. Turn off heat and let stand 20 min. to infuse the cream with the ginger flavor.
Bring cream mixture back to a gentle boil and remove from heat again. Strain out ginger pieces. Place chocolate in a small bowl or other container. Pour in hot cream and let stand one minute.
Stir mixture gently until completely melted and smooth. If needed, microwave in 10-second intervals to help the chocolate melt. Be careful not to overheat or stir too much - the chocolate will get tough.
Cover and chill in refrigerator at least two hours until completely set.
When ready to roll truffles, prepare a plate or baking sheet lined with wax paper. Place cocoa powder in a small bowl.
To form each truffle, using a small scoop or spoon, scoop out about one tablespoon of the the truffle mixture and quickly roll between your palms to shape into a ball. Roll the truffle in the cocoa powder and place on wax paper.
Cool the truffles in the fridge before serving. Store in an airtight container.
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Chocolate Chili Truffles
appx. 30 truffles
1/2 c. heavy cream
2 c. semi-sweet chocolate morsels or shavings
2 tbsp chili powder
1/2 c. cocoa powder
Same steps as above for the Ginger Chocolate Truffles except:
Instead of infusing the cream with ginger, add 1 tbsp chili powder to the cream while heating it. No need to strain.
Instead of rolling the truffles in cocoa powder, combine the remaining 1 tbsp chili powder with the cocoa powder and roll in this mixture to add some extra chili flavor.
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Oh, and this is me trying to be artsy:
