These truffles were inspired by my favorite candy bar. Well, I guess it’s more like a CHOCOLATE bar. It’s too “fancy” to be considered just a regular ol’ bar o’ candy.
As I was saying, that chocolate bar is my favorite. Chocolove* bars, in general, are delicious. Their chocolate is extremely smooth and creamy but dark and rich too…just the way I like my chocolate. This particular bar is studded with an extra treat: candied ginger. Yum! I could eat the stuff by the pound, which is great because I bought a TWO-POUND bag of it recently (love Amazon). I’ll be working my way through that for a little while. Don’t be surprised if a bunch of recipes using candied ginger pop up on here.
These truffles have three times the ginger: fresh, ground, and candied. They are perfectly spicy and sweet.
Truffle making can be kinda tricky. There are all sorts of rules when making chocolates. Ya know, like tempering your chocolate. I can never get it right, despite my research and careful temperature monitoring and all that jazz. Hence why my truffle coating is a bit “streaky.”
I promise promise promise that they are delicious, despite their less-than-perfect appearance. Sometimes ugly food is the best-tasting food, right? Not that I would go so far as to say these are UGLY…they’re just not perfect. The smoked sea salt takes them over the top, for sure.
They are fudgy, rich, and loaded with ginger flavor. The crystallized ginger on the inside and the sea salt on the outside give these an insane texture. Love them.
Hopefully you will too! If anyone has any tips for tempering chocolate, please feel free to share in the comments. I am at a loss.
In the meantime, I’ll just keep eating these babies. There are worse things.
Dark Chocolate Ginger Truffles with Smoked Sea Salt (makes roughly 30 truffles)
8 oz bittersweet chocolate, chopped
8 oz semisweet chocolate, chopped
1 cup heavy cream
¼ cup fresh ginger, peeled and sliced (about 3 inches of ginger root)
1 teaspoon vanilla bean paste (or extract)
1 teaspoon smoked sea salt
1 teaspoon ground ginger
2 tablespoons honey or agave nectar
½ cup finely chopped candied ginger
For the Coating:
1 lb bittersweet chocolate, chopped
1. Place the two chocolates in a heatproof bowl. In a small pot, combine the fresh ginger and heavy cream. Bring to a gentle simmer for 2-3 minutes. Remove from heat and allow the ginger to steep in the cream for a few more minutes. Strain the cream into the bowl of chocolate and discard the fresh ginger.
2. Stir until the chocolate is completely melted and smooth. Stir in the vanilla, sea salt, ground ginger, honey, and chopped candied ginger. Cover the bowl with plastic wrap and place in the fridge for an hour or two, or until the ganache is hard enough to work with.
3. Line a baking sheet with parchment. Using a small scoop or spoon (I used a melon baller), scoop out about a tablespoon of the ganache and quickly roll it into a ball with your hands (this is a messy process). Place the formed truffles on the prepared baking sheet and refrigerate for at least 30 minutes.
4. For the Coating: Place half of the chopped chocolate in a heatproof bowl set over a small pot of simmering water (a double boiler). Stir frequently until all the chocolate is melted. As soon as it is all melted, remove the bowl from the heat, and stir in the remaining chocolate. Return the bowl to the heat for 5-10 seconds, stirring constantly, and then remove from heat again. Repeat this process until all the chocolate is completely melted.
5. While the chocolate is still warm, dip the truffles in it and place back on the parchment-lined baking sheet. Immediately sprinkle each truffle (while chocolate is still tacky) with smoked sea salt. Allow to set for at least 15-20 minutes before handling. You can keep them in the fridge or at room temperature in a sealed container.
*This post was not sponsored in any way by Chocolove. I just love their chocolate! They are aptly named!