Fresh Ginger Infused Ganache Truffles

Описание: Master Chef Member Shona Sutherland demonstrates how to make fresh ginger infused truffles.

Shona is the Chef/Owner of Taystful, Blairgowrie, Perthshire and is an award-winning pastry chef having competed at the Culinary World Cup Luxembourg 2018 (individual Bronze Medal winner for Chocolate Showpiece), and competed with the Scottish Team as Pastry Chef at Culinary Olympics in Stuttgart 2020 (2 team silver medals). Gold and Silver winning filled chocolates at Scottish Culinary Championships 2017. Demonstrating patisserie dish at the Scottish Chefs Conference in November 2019.

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TAYSTFUL FRESH GINGER INFUSED GANACHE TRUFFLES
Ingredients – makes 16 to 20 truffles
62g whipping cream (37-38% fat content)
15g grated fresh ginger
zest from quarter lemon
62g milk chocolate (approx. 33% cocoa solids)
77g dark chocolate (approx 55% cocoa solids)
10g glucose
16g butter
dark chocolate for dipping
cocoa powder for coating
Method
• Bring cream and glucose to boil with ginger and zest. Cover immediately and set aside to infuse for 15-
20 minutes to infuse.
• Reheat the cream infusion and pour through a sieve on to the chocolates, squeezing out as much of the
liquid as possible, stir to emulsify (if all the chocolate doesn’t melt in, use microwave for only a few
seconds at a time to help, do not overheat).
• Stir in the butter.
• Pour in to a 4”/10cm mousse frame and leave to solidify overnight at cool room temp or a few hours in
a chocolate fridge/wine fridge.
• Cut on guitar cutter to 22mm squares (10g), or weigh out 10g pieces, roll each in to truffle shapes. Leave
to crystallise for a few hours at cool room temp or in a chocolate or wine fridge.
• Temper the dark chocolate and coat each truffle with it (rolling between gloved hands), and lay on a tray
lined with parchment. Once the coating chocolate has just crystallised, repeat the process so the truffle
has two coats of chocolate (reduced risk of cracking), but the second time place in a tray of cocoa
powder and roll in it until fully coated. Let fully crystallise at room temperature.
• Enjoy!

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