Prepare delicious festive truffles, enhanced by the delicate fusion of dark baking chocolate, Oncle Ilya infusion, and candied ginger. These small gourmet bites have a melting texture, combining cream and butter, with an exotic hint of ginger. Sprinkled with cocoa powder and lightly enhanced with fleur de sel, these truffles offer a refined tasting experience, perfect to gift or enjoy with tea.
Preparation: 1 hour • Cooking: 10 minutes • Rest: 10 minutes
For about forty truffles
- 220 g dark baking chocolate
- 20 cl heavy cream
- 20 g butter
- 40 g candied ginger
- 1 tbsp Oncle Ilya infusion
- Cocoa powder
- Fleur de Sel
Instructions
- Chop the chocolate and place it in a bowl.
- Finely chop the candied ginger.
- Heat the cream with the Oncle Ilya infusion until it boils, let infuse for 5 minutes, then strain.
- Heat again and pour over the chopped chocolate in three portions, mix well, add the butter, mix, and fold in the ginger.
- Mix again and refrigerate until the ganache sets.
- Scoop a teaspoon of ganache, form a ball, and place on parchment paper.
- Roll in cocoa powder.
- Serve with Petrossian tea or infusion.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
