Orange, Ginger and Tia Maria truffles.
Ingredients: (makes around 30-40 depending on how generous you are)
- 220g of dark chocolate, good quality minimum 60% cocoa
- 220ml of single cream
- large thumb sized piece of ginger
- 3tbsp of tia maria, this can be upped to 4tbsp of tia maria if you like it a little stronger, I like it to be subtle- its a taste thing and is up to your preference
- 2tbsp of orange juice
- cocoa powder
- peel and grate your ginger, do this on a plate or chopping board so that you can collect all that delicious juicy pulp
- in a heavy bottomed pan, place your grated ginger pulp, tia maria, orange juice and cream
- slowly and gently warm the cream. never let the cream boil but warm till just before bubbling. the slow warming process really helps to infuse the flavours
- while the cream is warming, put the chocolate into a bowl and smash it to little bits! - fun!!
- when the cream is warmed through, pour it through a sieve over your smushed chocolate and mix the two together
- once you have swirled the two together you should be left with a dark chocolate gloop. pour the chocolatey mess into a large, shallow dish and put in the fridge to set
- after around two hours you should be left with a glossy, firm slab of chocolate. all you then need to is scrape out a blob of chocolate, around the size of a grape and roll it between your palms. work quickly before the chocolate starts to melt and then pelt the ball into a plate of cocoa powder and roll it around with a fork or spoon or polly pocket- anything you like, though I would suggest sticking to the fork really....
- once the truffle is suitably covered set it aside and continue until there is no chocolate left and all that remains is a mound of beautifully dark chocolate pebbles. eat and eat and eat more - perfik!