Monday, February 2, 2009

Baby Bee Mine - Honey and Ginger Chocolate Truffles





Monday Morning Blog



It just wouldn't be Valentine's Day without chocolate.

These ultra dark, ultra rich hand made truffles are kissed with the elegance of ginger.

Wonderful with champagne, merlot or French roast coffee.

For the sophisticated, adult taste. Don't waste these on the kiddies.


Makes about 1 1/2 dozen

1 (1 oz) square unsweetened chocolate
2 oz regular cream cheese (softened- low fat or fat free not recommended)
1 tablespoon honey
1 cup powdered sugar (sifted)
1 teaspoon dried ginger
Toasted wheat germ or sifted, dark cocoa powder for coating (about 1/4 cup - natural cocoa not recommended)

Put chocolate into a heat proof cup and microwave until almost melted - about 1 minute. Stir to finish melting.

Using an electric mixer, beat cream cheese and chocolate together until smooth. Beat in honey. On low speed, add powdered sugar and ginger mixing until smooth.

Refrigerate to firm - about half an hour. Longer is OK.

Put wheat germ or cocoa (for coating) into a small bowl. Divide firm mixture evenly into 18 pieces.

Using your hands, lightly roll each piece into a ball and roll in coating. Shake off excess.
Keep finished truffles refrigerated.

Karla's tips:
Toasted wheat germ resembles (and tastes like) ground nuts.
Dark cocoa for this recipe has a much richer taste than natural cocoa. Natural cocoa as a coating can taste chalk-y.

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