Ginger spice and a crunchy chocolate bottom make for a delightful flavor and texture in this yummy truffle.
By Ghirardelli Chocolate
Photo credit Ghirardelli®
Yield: 60 pieces
1 1/2 cups (350ml) chocolate wafer crumbs
2 tbsps. (28g) granulated sugar
1⁄4 tsp. salt
6 tbsps. (84g) unsalted butter, melted, plus more for pan
1 1⁄2 cups (375ml) heavy whipping cream
12 oz. (335g) (1 1⁄2 cups) Ghirardelli® 60% cacao bittersweet chocolate baking chips (or other good-quality chocolate)
1 tbsp. (14g) ground ginger
1⁄4 cup (50ml) candied ginger, thinly sliced or coarsely chopped
Preheat oven to 350°F. Butter a 24-cup mini-muffin tin.
In a small bowl, combine wafer crumbs, sugar, and salt; stir to combine. Add butter and mix until moistened. Place 1 tablespoon in each cup of muffin tin and pat crumb mixture down to form even tart bases. Bake 5 minutes and remove from pan to cool.
In a medium saucepan, bring cream to a simmer. Turn off heat; add Ghirardelli 60% cacao bittersweet chocolate baking chips and ground ginger and cover.
Let stand 4 minutes and then whisk until smooth. Return tart shells to pan. Pour mixture into prepared shells and refrigerate for two hours until set.
Carefully remove tarts from pan and garnish with candied ginger before serving.
Stored between 60° and 68°F, the chocolates can be kept up to two weeks.
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