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Wednesday, 16 December 2015

Gingerbread Ganache Truffles

These were a very successful experiment I whipped up for my brother's gluten-free wedding reception last year.  They were so delicious, it's a miracle many made it out to be served.  These are a perfect truffle filling for winter.   The combination of flavors would also be great on top of a rich chocolate brownie.  I'll definitely be whipping these up again soon as part of my yearly assortment of chocolates for friends and teachers.  Enjoy!!!
Homemade Gingerbread Truffles
Gingerbread Truffles - inside molded dark chocolate with musical notes to decorate!

Gingerbread Ganache

In saucepan over medium heat combine:
1/4 cup heavy cream (whipping cream)
1/4 cup butter
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
pinch nutmeg
pinch allspice optional
*mix together the spices first in a little bowl before adding to the pan, just to make sure you don't have lumps of any one spice.

Remove from heat and mix in until smooth:
4 oz semi-sweet chocolate OR 5 oz milk chocolate

You can use the ganache in a few ways:
1. Use warm over ice cream or brownies
2. Chill, then roll into balls, chill again, then dip in chocolate for truffles
3. Make molded chocolates - For the chocolates above, I made them by tempering chocolate and pouring into molds with musical note transfer sheets for decoration.   I poured out excess chocolate, then let the tempered chocolate set fully.  Then, I piped lukewarm (not hot) gingerbread ganache into each mold (cut the corner from a ziploc to do this easily).  Leave space at the top to cover with chocolate.  Let ganache rest to cool fully.  Cover ganache with a thin layer of chocolate to seal the top and bottom together, enrobing the ganache inside.  Let chocolates fully harden before banging on a counter to remove from mold.  

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