White Chocolate Truffles with Ginger
Ingredients
150g white chocolate
50ml heavy cream (minimum 35% fat)
5-7g ginger
grated zest from 1/4 lemon (preferably Meyer)
desiccated coconut
Calories: 1100 cal / total (divide by how many truffles you shaped to get calories per piece)
How to prepare white chocolate truffles with ginger
- Heat the cream in a small pot and add the ginger cut into small pieces and the lemon zest. Cover the pot and let infuse for 10-15 minutes.
- Strain through a fine sieve (a tea strainer works well), pressing on the solids to extract as much cream as possible.
- Put the finely chopped chocolate over steam to melt. Be careful the bowl doesn't touch the water and watch the heat intensity, because white chocolate is more sensitive to heat than dark chocolate. When melted, add the aromatic cream and mix quickly.
- Let it come to room temperature, then refrigerate until it's solid enough (at least 1 hour, then you can test) to easily form balls.
- Use a teaspoon to scoop chocolate mixture and shape into balls. Roll the balls through desiccated coconut.
