Melt-in-your-mouth delicious chocolate truffles with a Christmas taste from orange zest and stem ginger.
Chocolate truffles with ginger and orange
140 g good quality dark chocolate
45 g stem ginger
150 ml heavy cream
Zest from 1/2 organic orange
Cocoa powder for coating the truffles
Finely chop the chocolate and put it into a bowl. Chop the stem ginger into ultra small pieces. In a small sauce pan bring the cream, ginger and orange zest to the boiling point. Pour the cream over the chocolate. Use a spatula to stir vigorously in a circular pattern, until the ganache is well combined. Pour the ganache into an airtight container lined with cling film. Let it rest in the refrigerator over night – or at least 5 hours. Cut out small squares and coat them with cocoa powder. Keep them in the refrigerator until serving.