Chocolate Ginger Truffles

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Chocolate Ginger Truffles
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Health Score:
4,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in
Calories:
1185
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,185 kcal(56 %)
Protein21.56 g(22 %)
Fat111.2 g(96 %)
Carbohydrates62.81 g(42 %)
Sugar added0 g(0 %)
Roughage0.39 g(1 %)
Vitamin A347.8 mg(43,475 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.23 mg(21 %)
Niacin0.71 mg(6 %)
Vitamin B₆0.06 mg(4 %)
Folate10.92 μg(4 %)
Pantothenic acid0.43 mg(7 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂0.52 μg(17 %)
Vitamin C1.28 mg(1 %)
Potassium322.22 mg(8 %)
Calcium138.62 mg(14 %)
Magnesium43.94 mg(15 %)
Iron8.55 mg(57 %)
Iodine8.12 μg(4 %)
Zinc1.37 mg(17 %)
Saturated fatty acids71.9 g
Cholesterol121.55 mg

Ingredients

for
40
For the truffles
3 centimeters fresh ginger
250 grams dark Couverture (50% cocoa)
200 grams Milk chocolate couveture (30% cocoa)
200 milliliters Whipped cream
2 centiliters Cognac
100 grams softened butter
For decorating
200 grams dark Couverture
60 grams candied ginger
How healthy are the main ingredients?
gingerWhipped creamginger

Preparation steps

1.

For the truffles, peel the ginger and grate finely. Chop both of the chocolates and mix with the ginger in a bowl. Bring the cream to a boil, pour over the chopped chocolate and melt while stirring. Gradually stir in the Cognac. Set the mixture aside to cool for at least 5 hours. Cut the butter into small pieces and stir gradually into the chocolate cream. Spoon into a piping bag with a large round tip and pipe balls of the truffle mixture onto parchment paper. Refrigerate for at least 1 hour until cold, then roll each ball between the palms quickly to make a smooth, even shape.

2.

To decorate, chop the chocolate and melt over a hot (not boiling) water bath. Remove from the heat and let cool to lukewarm. Using a chocolate dipping fork, dip the truffles into the chocolate, drain, garnish with candied ginger and leave to dry on a wire rack. Once fully set, arrange the chocolates on a plate and serve.