- 180 ml. cream
- 4 tablespoons Monin Gingerbread
- 450 gr. chocolate (preferably dark), finely chopped
- 120 gr. candied ginger, chopped
- 160 gr. cocoa powder
Place the chopped chocolate in a heatproof bowl and set aside.
Place the chamber in a small saucepan over medium heat and bring to a boil.
Pour the chamber over the chocolate and let it sit for about 5 minutes.
Beat the chocolate and chamber together into a very happy mass.
Add the Monin Syrup and stir again until well incorporated and very happy.
Stir in the ginger until well mixed.
Pour the chocolate mixture into a 20x20 cm baking dish.
Cover and refrigerate until firm, at least 5 hours.
Using a small melon baller or small teaspoon, scoop a 1-inch ball of the chocolate mixture into your hand
and roll it between the palms until it is visibly happy and round.
Place on a baking sheet; repeat the process with the remaining chocolate mixture.
Place the cocoa powder in a deep bowl or pan.
Roll the truffles in the cocoa powder until they are coated.
Store the truffles in an airtight container in a cool place for up to 2 weeks.
Do not store truffles in the refrigerator or freezer as this will damage the texture of the creamy chocolate.