Hello,
I'm in a good mood having made a batch of ginger truffles and brandy truffles, here's the recipe for the basic ganache mixture:
Makes well over 50
300g dark chocolate (70% cocoa)
300ml double cream
Blob of butter about an ounce
First break up the chocolate and melt it with the butter. Heat the cream in another pan until the bubbles appear around the edge. Then pour the cream into the chocolate mixture and give it a good stir.
From this point, I poured half of the mixture into another mixing bowl so that I could make brandy truffles with half the mixture and ginger with the other half.
Brandy truffles:
Add a table spoon (or more) of brandy into the ganache and stir. Let the mixture solidify in a cool place. Took about 3 hours here. Once it's fairly solid, use two teaspoons to form balls smaller than a walnut but slightly bigger than a hazelnut from the mixture. I scrape a teaspoon of the ganache from one spoon to the other until it's fairly smooth and not too "peaky".
Put the ball on a lined baking tray or tupper ware. Leave to set even more in a cool place. Once they're fairly hard either roll them into cocoa powder or if you're feeling brave you can cover them with cooled melted chocolate. I used 200g of white chocolate which covered 28 of them.
Ginger truffles:
Add about 10 pieces of chopped crystallised ginger to the ganache and stir before letting it set.
Once set, form the balls as described above. Let them firm up in a cool place for one or 2 hours then roll them in some cocoa powder.
Hope you enjoy making these as much as I have.
We've put them in those Lakeland cellophane bags tied with a gold ribbon having given up looking for confectionery gift boxes. Does anyone know where you can get them from if not Lakeland?