Caragh's Christmas Gingerbread Truffles
A chocolatier for almost 30 years, Sark's Caragh Couldridge knows a thing or two about the sweet stuff - and this recipe is a delicious Christmassy treat!
These are very easy to make, but do require the truffles to cool overnight, so make sure you leave enough time if you want them for a specific event.
But, if you have got a sweet tooth and are raring to get in the kitchen, grab the most indulgent ingredients you can find and enjoy!
250g dark chocolate
100g Sark cream (or rich double cream)
20g golden syrup
14g salted butter
14g ginger (or mixed spice for Christmas)
To finish the truffles
450g good quality chocolate
Ginger biscuits crushed
Break up or chop the chocolate into small pieces and place in a large bowl. Bring the cream and syrup to the boil in a heavy based saucepan.
Pour the cream onto the chocolate and let it sit for a minute. Then, stir slowly to incorporate the chocolate and cream together.
Using a thermometer, check the temperature and once the ganache has settled back to 35°C, add the butter and spices. If you're feeling extra indulgent, there is an option to add candied ginger pieces here - yum!
Allow it to cool and firm overnight (it doesn't need refrigeration) and then, when you are ready scoop it out and roll into truffles, place them on parchment paper.
To finish, crush the ginger biscuits in a food processor. Break up the 450g of good quality chocolate and melt it slowly in the microwave (not letting it heat for more than 40 seconds at a time, and stirring well on each break). The temperature of the chocolate cannot go past 33.5°C, so keep melting, stirring, going slowly and using a thermometer to check.
When it is molten and running easily off the spatula or spoon with temperature between 31 and 33°C, dip each truffle into the chocolate and then sprinkle with a ginger crumb and place on parchment paper.
Serve to all your friends and family as the ultimate festive indulgence - enjoy!