FIG AND GINGER TRUFFLES
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 16 truffles, serving size: 2 truffles
Number Of Ingredients 5
Steps:
- Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
- Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
- Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
- Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
- Excellent source of: Fiber
- Good source of: Manganese
Nutrition Facts : Calories 200, Fat 3.5 grams, SaturatedFat 2 grams, Sodium 8 milligrams, Carbohydrate 45 grams, Fiber 5.5 grams, Protein 2 grams
GINGERBREAD TRUFFLES
I never received compliments on my baking until I brought my gingerbread truffles to a party. Every Christmas, family, friends and even co-workers ask me to make these. -Angela Randjelovic, Independence, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours., Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. ,
Nutrition Facts : Calories 113 calories, Fat 7g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 12mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
GINGER TRUFFLES
Couldn't find a suitable ginger chocolate/truffle for a friend who isn't allowed too much dairy. These were perfect, easy and very gingery :) I guess you could add some nuts to this mix, or even roll them in nuts or coconut. Have fun with it.
Provided by mummamills
Categories Candy
Time 1h
Yield 24-36 serving(s)
Number Of Ingredients 4
Steps:
- Pulverize the biscuits in your food processor until fine crumbs.
- Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
- Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
- Spread on a tray and refrigerate until you can easily roll it into small balls.
- Put the balls on baking paper, and return to fridge overnight.
- Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
- NOTE ADDED: I just made these using ginger seconds from the ginger factory, and because these bit were smaller, there was more sugar in the mix, and I found I had to add 100g chocolate to make it come together. I also had to take the mix out and re-mix in 2 lots.
Nutrition Facts : Calories 140.2, Fat 11.1, SaturatedFat 6.5, Sodium 72.8, Carbohydrate 13.8, Fiber 3.4, Sugar 2.2, Protein 3.1
SQUARE GINGER TRUFFLES, PLUS VARIATIONS
Woman's Day, December 6, 2005
Categories dessert Truffles chocolate chocolate truffles ginger ginger truffles
Time 2h50m
Yield 36
Number Of Ingredients 7
Steps:
- Line an 8-in. square baking pan with nonstick foil, letting foil extend above pan on two sides.
- Stir chocolate and cream in a small saucepan over low heat, or in a microwave on high, stirring at 10-second intervals, until chocolate melts and mixture is smooth. Remove from heat.
- Stir in ginger, cognac and vanilla until blended. Pour into prepared pan; spread evenly. Cover and refrigerate at least 2 hours until set.
- Lift foil from pan. Remove from foil to a cutting board. Cut with a sharp knife in 6 rows lengthwise and 6 crosswise. Sift cocoa or confectioners' sugar over tops, or dip in chocolate coating.
- Prepare through Step 2. In Step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp orange liqueur and 1 Tbsp grated orange zest. Proceed as directed. Coat truffles with melted chocolate; sprinkle with chopped toasted hazelnuts.
- Stir 1 Tbsp instant coffee granules into the heavy cream. Prepare through Step 2. In Step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp coffee liqueur. Proceed as directed. Sift cocoa powder over top.
- To tint confectioners' sugar: Place 1/3 cup in a small ziptop bag. Add 10 drops food color. Knead until sugar is colored.
- To cover with chocolate coating: Place a wire rack on a baking sheet lined with wax paper. Chop 2 bars (4 oz each) bittersweet chocolate. Melt in a small saucepan over low heat, or in a microwave on high, stirring at 10-second intervals, until smooth. Cool to just above room temperature. Rest a truffle on a fork; lower into chocolate to coat. Lift from chocolate; let excess drip off. Place on wire rack. Refrigerate until set.
ORANGE-GINGER TRUFFLES
Orange zest and ground ginger bump up the flavor of our Classic Truffles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 1/2 dozen
Number Of Ingredients 7
Steps:
- In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir in orange zest.
- Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
- After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
- Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
- Place ginger and confectioners' sugar in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in ginger. With yourclean hand, cover truffle with ginger. Letsit in bowl 20 seconds.
- Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.
SQUARE GINGER TRUFFLES
Make and share this Square Ginger Truffles recipe from Food.com.
Provided by TattooedMamaof2
Categories Candy
Time 2h20m
Yield 36 pieces
Number Of Ingredients 6
Steps:
- Line an 8-in. square baking pan with nonstick foil, letting foil extend about pan on 2 sides.
- Stir chocolate and cream in a small saucepan over low heat, or in a microwave on high, stirring at 10-second intervals, until chocolate melts and mixture is smooth. Remove from heat.
- Stir in ginger, cognac and vanilla until blended. Pour into prepared pan spread evenly. Cover and refrigerate at least 2 hours until set.
- Lift foil from pan. Remove from foil to a cutting board. Cut with a sharp knife in 6 rows lengthwise and 6 crosswise. Sift cocoa or confectioners' sugar over tops, or dip in chocolate coating.
- VARIATION: Orange-Hazelnut Truffles: Prepare through step 2. In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp orange liqueur and 1 Tbsp grated orange zest. Proceed as directed. Coat truffles with melted chocolate; sprinkle with chopped toasted hazelnuts.
- VARIATION: Mocha Truffles: Stir 1 Tbsp instant coffee granules into the heavy cream. Prepare through step 2. In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp coffee liqueur. Proceed as directed. Sift cocoa powder on top.
Nutrition Facts : Calories 8.7, Fat 0.9, SaturatedFat 0.6, Cholesterol 3.4, Sodium 0.9, Carbohydrate 0.1, Protein 0.1
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