Ingredients
7 total- 500 g of dark chocolate, 250g finely chopped, 250g broken into 3-4 pieces
- 3 tbsp of ginger wine
- 200 ml of double cream
- 300 g of caster sugar
- 1 tbsp of light muscovado sugar
- 6 nuggets of drained stem ginger in syrup, 3 finely chopped, 3 cut in small chunks
- 4 tbsp of cocoa powder
Method
6 stepsStep 1
Heat the sugar with 2tsp water gently until dissolved. Bring to the boil for a couple of mins, swirling the pan, until you have an amber caramel. Remove from the heat; carefully add the wine. Return to a low heat, add the cream and muscovado then bring to the boil.
Step 2
Place the chocolate in a bowl; pour over the hot cream. Add a pinch of salt, leave for 30 secs; stir to melt the chocolate. Add the stem ginger. Cool, cover and chill for 2 hrs or until firm.
Step 3
Roll into cherry-sized balls and chill again for 30 mins to firm up.
Step 4
Meanwhile, to decorate, melt the dark chocolate in a bain-marie; stir until smooth and take off the heat. Set 1tbsp aside; cool the rest for 5 mins.
Step 5
Tip the cocoa powder into a baking tray. Drop 1 truffle into the melted chocolate; roll to coat. Lift out with a fork and allow any excess to drip off. Place into the cocoa to coat. Repeat; leave the truffles to harden.
Step 6
Place the truffles on a lined baking tray. Warm the reserved chocolate; use a fork to drizzle thin lines across the truffles. Top with the ginger chunks.