file these easy 4 ingredient ginger chocolate truffles under “super delicious happy accident”. that said, the “origin story” is going to be pretty short because, uh, i don’t remember it. i really wish i could remember what i was trying to do over the summer that led to these truffles but… i don’t remember for sure. i’m just happy it didn’t work, whatever it was.
i *think* i was trying to make ganache for something (maaaaybe it was this cardamom cake??) and a) the ganache recipe that i started from turned my pile of chocolate and cream into this poorly behaved, gloopy mess and b) i changed my mind and decided i didn’t want a chocolate ganache after all (i know. that’s why i think it was the cardamom cake; because never ever have i ever thought, “no, this is better without chocolate”. except with that cake. which would be an amazing christmas morning/new year’s day(/tomorrow) brunch cake, by the way… just saying.)
anyway, never one to waste food, especially when said food is basically straight up chocolate, i threw the messy ganache in the fridge in hopes that something magical would happen to it and it would behave/the cream in it wouldn’t spoil before i figured out what to do with it.
i’m happy to report that for the first (and only!) time ever, “ignore it and hope for the best” actually worked! when i next peered at the failed ganache, i saw that it had smoothed out and become much more solid. intrigued, i dug a spoon into it and realized i might have the makings of chocolate truffles on my hands (literally, when i later rolled them out).
after i quick dip in a mixture of 50/50 cocoa powder and ground ginger, i was able to confirm (for research purposes, of course) that yes, these were truffles. and they were good. and i would be making them again. on purpose.
the only snag was that the weather was just heating up as all of this was going on and i knew what would happen if we all tried to roll chocolate truffles in the heat of summer. so i shelved the recipe for a few months while i eagerly awaited cooler weather (and the accompanying cold hands).
ok, well, that didn’t turn out to be so short after all, but maybe we knew that was going to happen? before i turn you loose to go make your own truffles to “give to friends and family as gifts” (/eat yourself ::cough::), let’s discuss these little guys for a second.
first and foremost, if you don’t like ginger, you can replace it with ground cinnamon to coat the truffles. or just use plain cocoa powder.
second, serious truffle recipes instruct you to plunge your hands into a bowl of ice water to chill them periodically so you don’t melt the chocolate as you’re rolling the truffles. as someone who spends a decent bit of time and energy trying to prevent her hands from being painfully numb, i chose to pass on this tip. also, i own soap and just accepted that by the time i was done, the minimal amount of heat that my hands produce would be sufficient to cover my palms in chocolate. i’m ok with that. so were the truffles.
that said, i’m pretty sure this is unrelated but, if you haven’t been playing with play-doh in a couple of decades, it can be surprisingly hard to roll out perfect spheres. it’s ok. you can just eat the first few or reroll them (if you haven’t coated them yet) once you get the hang of it. and you will get the hang of it.
lastly, if you’re going to give these as gifts, please keep in mind that they will not last forever, especially out of refrigeration (see: heavy cream). i put some storage tips at the end of the recipe.
alright, noooow you can run to the kitchen to make these. you know, to “give as gifts”.
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