Readers, it’s yet another chocolate recipe! I had a busy old
week of baking last week. We were organising a surprise tea party for one of
the ladies involved in the charity I volunteer with. As I couldn't make it to the event, my contribution was some
home baking. I made my Chocolate Honeycomb Traybake, some Orange
and Cardamom Cupcakes (recipe coming soon) and these chocolate truffles.
I wanted to turn them into something more interesting than
just chocolate and as I received a sample of Sugar and Crumbs new Chocolate Lime Cocoa Powder a couple of weeks back (yes…another amazing product to
work with!) I wanted to try a recipe other than cupcakes this time around.
These truffles are easy to make but please adhere to the
chilling time, as the ganache filling is quite soft. Please also store these in the fridge right
up to serving time, to ensure they retain their shape.
I also took some of the extras into my colleagues and they
went down a treat.
Chocolate, Lime & Ginger Truffles
Prep Time: 4 hours + 30 mins to make and coat truffles
Ingredients (yield – 50 small truffles)
300g quality milk chocolate300ml double cream
50g butter (I used slightly salted for a stronger flavour)
2 heaped dessert spoons Lime & Ginger Marmalade (I use
Mrs Bridges)
50 x small paper cases
Method
- Firstly spoon 2 heaped dessert spoons of Lime & Ginger Marmalade into a food processor and blitz until smooth. The mix will appear a little frothy – that’s ok!
- Next, add the double cream and chopped butter to a non stick saucepan. Heat over a low heat until the butter has melted and cream is beginning to simmer. Whilst the mix is heating, break your chocolate into small pieces.
- Once the mix is simmering in the pan, remove from the heat and stir in the chocolate, handful by handful, mixing as you go, until all chocolate is incorporated and you have a smooth and creamy ganache.
- Transfer to a large bowl and chill in the fridge for at least 4 hours until the ganache is solid.
- Once
your mix has fully chilled and a solid ganache has formed, use a
small melon baller to make each
truffle. Boil water in the kettle
and transfer to a cup. Between each scoop, clean the melon baller in the
hot water and shake off any excess water.
The hot temperature of the metal scoop helps the mix come away.
Using a scoop makes the truffles much easier to shape - Drop each truffle into a bowl of Sugar and Crumbs Chocolate Lime Cocoa Powder and move around the bowl to coat.
- Transfer
to a paper case and store in a fridge until ready to eat.