Ginger truffles

About 30
Ginger truffles
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100 ml double cream
30 g unsalted butter
10 g Dansukker chocolate flavoured icing sugar
15 ml fresh ginger, finely grated
200 g dark chocolate
Dansukker Superfine sugar

Mix the cream, butter, chocolate icing sugar and ginger in a saucepan and bring to the boil. Break the chocolate into small pieces and add to the cream mixture. Stir until the chocolate has melted. Refrigerate for a couple of hours until set. Shape into balls and roll them in superfine sugar. Store in a cool place.

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