Sunday, 25 May 2014

Chocolate, Lime & Ginger Truffles

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.
Image Source: Sugar and Crumbs
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 chocolate
Chocolate, Lime & Ginger Truffles
300ml 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


  1. 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!
  2. 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.
  3. 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.
  4. Transfer to a large bowl and chill in the fridge for at least 4 hours until the ganache is solid.
  5. 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
  6. Drop each truffle into a bowl of Sugar and Crumbs Chocolate Lime Cocoa Powder and move around the bowl to coat.
  7. Transfer to a paper case and store in a fridge until ready to eat.
    Chocolate, Lime & Ginger Truffles
Disclosure Statement: I received the samples from Sugar and Crumbs for free, to bake with.  Any opinions expressed are my own.
I'm also entering this post to #recipeoftheweek over at A Mummy Too

Link up your recipe of the week


  1. Wow these sound like such an intense blast of flavour! It's making my mouth water! :)

    1. Thanks again Kat! I might try a chocolate and orange version next time round.