Anatomy of a Chocolate Truffle

Step 14 Flavor Combination #4: Gingerbread

Extra Ingredients:

• 1/3 Tbsp molasses
• 1/2 tsp freshly grated ginger root
• Dash of cinnamon
• Pinch of salt (optional)

When scalding the cream in Step 2, add the ingredients listed above.

When the cream has come to a boil, remove from the heat.*

Remove the grated ginger with a strainer, pour the cream mixture onto chocolate (Step 3).

Coat the truffle with a mixture of cocoa powder, confectioner's sugar, and cinnamon (Step 8).

*Some recipes call for the grated ginger to sit in the cream for up to an hour after scalding. Ours weren't quite 'gingery' enough, so you could give this a try. You'd probably want to bring the cream back to a boil or use a hot water bath because the cream won't be hot enough to melt the chocolate. Alternately you could add a bit of powdered ginger or candied ginger and leave it in the ganache instead of straining.