I’d like to begin with a special message for all the dad’s.
Happy Father’s Day! 🙂
Now back to our regularly scheduled post….
I don’t know about anyone else, but I sure have a hard time finding a gift for my Dad… Mom’s are so easy. Get her a day at the spa, a basket of smelly bath salts, or a bouquet of flowers, and you’re good to go… After a certain age, dad’s seem to have pretty much everything they want. And seriously, how many “World’s Greatest Dad” mugs does one man need?… After much thought and consideration, I decided to make chocolate truffles… I’ve always liked giving homemade gifts, especially edibles; and the best part of food gifts is, once they’ve been eaten, there’s nothing to dust or store away.
If you’ve never worked with chocolate, there are a few rules I think are important for you to know. Rule #1: don’t let any water touch your chocolate. Make sure your equipment is completely dry, and be careful of condensed seam dripping into your ganache. It may seem insignificant, but the slightest amount could ruin the texture of your batch and make it grainy… Now, admittedly, I am a chocolate snob, but here is Rule #2: the quality of chocolate you choose, directly affects the quality of your final product. Buy the best you can afford; and remember that if you don’t like how the chocolate tasted before you start, you aren’t going to like how the truffles taste when you’re done… Rule #3: use baker’s chocolate, not chocolate chips. The reason for this is, the chips contain less cocoa butter so that they hold their shape when baked in cookies. More cocoa butter means smoother, silkier chocolate, which is definitely what we’re looking for in a truffle. This also relates back to rule #2, cheaper chocolate contains less cocoa butter.
Now, time to get our fingers chocolaty!
Chocolate Truffles with Ginger
4 ounces (227 grams) Semi-Sweet Chocolate
2 ounces (8 grams) Candied Ginger (the sugar coated kind)
3 tbsp Non-Dairy Creamer
1 tbsp Margarine
1 tsp Grand Marnier
1/8 tsp Orange Extract
3 – 4 tbsp Cocoa Powder
Chop chocolate and set aside.
Mince ginger (minced, it’s approximately 2 tablespoons) and set aside.
In a double boiler, heat creamer and margarine, stirring frequently. Once the margarine has melted, add chocolate. Continue to stir frequently until chocolate has melted. Immediately remove from heat and (using a spatula), stir until ganache is smooth.
Stir in Grand Marnier, extract, and ginger.
When completely cool, cover and refrigerate until ganache is firm (this might take several hours).
When firm, shape a teaspoon measured scoop of ganache into a ball, and roll ball in sifted cocoa powder. Repeat until all ganache is used.
Cover truffles and refrigerate until firm.
Best served at room temperature.
Makes approximately 15 truffles.