Disclosure: I developed this recipe in partnership with Gourmet Garden, who compensated me for this post. All opinions remain my own. Thank you for supporting the brands that rock my world!
I’m expecting 10 guests on Christmas Eve and my house is a disaster. I haven’t even begun my holiday baking yet, something I normally commence around Thanksgiving. And the gift shopping? I don’t want to talk about it…
Instead of making measurable progress on my holiday checklist, I’ve decided to play ostrich and bury my head in projects that make me happy. If I’m going to procrastinate, I might as well spend my time on something that will let me eat my way through the stress of preparations. Maybe I’ll even get my act together enough to whip up an extra batch for my friends and family…
Beyond the ganache–which is simply chocolate and cream–there are so many different ways you can transform chocolate truffles into something new and exciting, over and over again. I really enjoyed tossing some Gourmet Garden Lightly Dried Ginger into this batch. It offered a fabulous fresh flavor without the hassle of grating a ginger root myself. Because clearly, I don’t have time for that! And it will stay fresh in the refrigerator for up to 4 weeks after opening, so I can continue using this ginger in other dishes for the next month–and in more chocolate truffles, of course. Priorities!
Ginger Orange Chocolate Truffles
- 8 ounces bittersweet chocolate
- 1/2 cup heavy cream
- 1 1/2 Tablespoons orange liqueur
- 1 1/4 teaspoons Gourmet Garden lightly dried ginger
- 1/4 cup cocoa powder
- Chop the chocolate into small pieces and dump into a 2-quart mixing bowl.
- In a small saucepan, heat the heavy cream over medium-low heat until bubbles form on the outer edge.
- Pour the cream over the chocolate and let sit for 4 minutes, then stir until smooth. (If the chocolate doesn't melt completely, you can microwave at 50% power in 20 second intervals until it does, stirring thoroughly between each interval.)
- Add the orange liqueur and ginger, then stir until smooth and shiny.
- Cover and refrigerate for at least 2 hours.
- Cover work surface with parchment paper. Using a #60 cookie scoop, portion out the chocolate into balls and arrange on the parchment paper.
- Roll each ball against the parchment paper to tighten up and smooth any rough edges. Roll in the cocoa powder and return to the parchment paper.
- Store in an airtight container in the refrigerator until ready to eat, up to 2 weeks.