|
|||
Sign in to your account |
New Here? Join Chatelaine.com in 2 easy steps. |
||
|
Email Address: |
|||
|
Password: ( Did you forget? ) |
|||
| Remember me next time! | |||
| subscribe to magazine | français
what's hot now
PRINT
“These traditional truffles with an Asian twist will look great piled in a ceramic bowl or arranged in paper cups in a bamboo steamer.” This recipe has not been tested by the Chatelaine Test Kitchen.
Ingredients
- 2/3 cup (150 mL) whipping cream
- 7 oz (196 g) bittersweet chocolate (70 percent), finely chopped
- 1/3 cup (75 mL) candied ginger, finely chopped
- 2/3 cup (150 mL) toasted sesame seeds, white or black, or cocoa powder
- Pour cream into a saucepan and bring to a boil over medium heat. Remove from heat and add chocolate. Stir with a wooden spoon just until chocolate is melted. Add ginger and stir until blended.
- Pour into a bowl and cover with plastic wrap. Refrigerate 3 to 4 hours.
- Using a small spoon, form chocolate mixture into small balls. Roll using the palms of your hands (if you wish, wear surgical gloves to make this easier).
- Place sesame seeds on a plate. Roll truffles in sesame seeds just to cover. Store in the refrigerator in an airtight container up to 2 weeks.
Sorry, there is no nutrition information available for this recipe.
