Amaretto/Ginger White Chocolate Truffles

Ganache Ingredients 20 oz white chocolate, chopped 1 cup heavy whipping cream 1 Tablespoon Preserved Ginger Syrup 2 Tablespoons Chilled butter 1-1/2 Teaspoons Pear Brandy 1 Tablespoon Amaretto 2 Tablespoons minced Preserved Ginger

For Coating the Truffles: 18 ounces tempered milk chocolate chopped candied ginger to garnish

Directions

Melt and temper the white chocolate over hot ( not boiling ) water.

Mix the cream with the ginger syrup in a small saucepan and scald ( do not boil) Gradually add to the melted white chocolate.

Whisk mixture slowly until smooth and homogenous. Stir in the butter, pear brandy and amaretto until fully incorporated; then stir in minced preserved ginger. Pour into bowl, cover with plastic wrap and chill until the ganache holds its shape, then scoop out balls with melon baller, placing on wax paper, then chill.

When cold, roll quickly between the palms of clean hands to form into perfect balls of ganache. Chill until ready to coat with chocolate.

To Coat with Chocolate

You can use either a dipping fork or a table fork to dip the truffles in chocolate. Drop the truffle into the bowl of tempered chocolate and then retrieve it quickly with the fork.

Hold the fork over the pan for several seconds to allow the excess chocolate to drip off; then place the truffle on wax paper swirling the extra chocolate over the top of the truffle to finish off.

Garnish the top of the Amaretto Ginger Truffles with small pieces of candied ginger.

. Jacque Benson 2010 All rights reserved.