Sunday, February 24, 2013

Ginger Almond Truffles

1/4 tsp finely chopped ginger root
1/2 c heavy cream
 1/4 tsp almond extract
3.5 oz chocolate (60%)

brown the ginger in a tiny bit of olive oil
add the heavy cream and stir continuously for 3-5 minutes
add the almond extract
remove from heat
add the chocolate
stir til smooth


skim off the oil
use a melon-baller to scoop out truffles

melt c. 3 oz chocolate (70%)
use a fork to drop the truffles in the chocolate, turn to coat, place on tin foil
sprinkle some powdered ginger on top
refrigerate until set

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