Ginger Walnut Truffles
- Yield 45 pieces
- Prep 30 mins
- Cook 15 mins
- For the truffle mixture:
- 12 ounces bittersweet chocolate, coarsely chopped
- 1/4 cup butter
- 1-1/2 cup California walnuts, toasted
- 1/4 cup heavy cream
- 1/3 cup chopped candied ginger
- For dipping and finishing the truffles
- 6-7 ounces dipping chocolate*
- 2/3 cup finely chopped California walnuts
- 1/2 cup cocoa powder
* Dipping chocolate is especially made to form a firm shell after it is melted and cooled. Made by a major chocolate company, it is available, labeled “dipping chocolate,” in the baking section of major supermarkets. Plain semisweet chocolate may also be used for dipping, but the coating will not become as firm.
In a large saucepan, combine the chocolate, butter and cream. Place over low heat and stir frequently until the mixture is blended and smooth; watch carefully so it doesn’t overheat. Set aside for a moment.
In a food processor fitted with the metal blade, combine the walnuts and ginger and process until finely ground. A
dd to the melted chocolate and stir to combine.
Cover and refrigerate for 3 – 4 hours, or overnight if you wish; this helps the flavors to develop and blend.
Let the chilled chocolate mixture sit at room temperature about 1 hour, until it is still firm but malleable. With a spoon, scoop up tablespoon-sized blobs. Using your fingers and the palms of your hands, roll and pat into rough, roundish, truffle-like balls. Place the formed truffles on a platter or baking sheet and refrigerate for about an hour.
Cover a large baking sheet with parchment paper or waxed paper. Melt the dipping chocolate according to package directions. (If you are using semisweet chocolate, melt it gently in a pan over low heat, or microwave.)
Using tongs, pick up the chilled truffles one at a time and dip them half way into the melted chocolate. Still holding the truffle with tongs, gently press the dipped side into the chopped walnuts. As the truffles are dipped, set them aside on the paper-covered baking sheet, walnut side up. Let the truffles sit at room temperature until the chocolate is dry and firm, 1 – 2 hours or more, depending on the chocolate used.
Put the cocoa in a large bowl. Add the truffles, several at a time, then stir and toss them about the coat with cocoa. Store the truffles in an airtight container, where they will keep well in a cool place.
Recipe Provided Courtesy of the Walnut Marketing Board Germany