Chocolate Lime & Ginger Truffles

                                        
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INGREDIENTS
1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
8 oz. chopped, semi-sweet chocolate
2 teaspoons finely grated lime zest

For the coating
6 oz. chocolate, chopped, for dipping
1/2 cup confectioner's sugar
1-1/2 teaspoons ground ginger

PREPARATION

1. Mix the cream, butter and corn syrup together in a saucepan.
Place over medium heat and bring to a full boil. Turn off heat.

2. Add 8 ounces of the chopped chocolate, and gently swirl the
pan. Allow to rest for 5 minutes.

3. After 5 minutes, add the lime zest and whisk slowly to
combine.

4. Transfer the mixture to a bowl and refrigerate for 45 minutes,
stirring every 15 minutes. In the meantime, line baking sheets
with parchment paper.

5. After 45 minutes, the mixture will start to thicken quickly,
keep refrigerated another 11 to 15 minutes, stirring every 5
minutes.

6. Using a mini ice cream scoop or two spoons, form the mixture
into 1-inch balls and place on the prepared sheets.

7. Chill until firm, about 10-15 minutes. While the balls are
chilling, melt the remaining 6 ounces of chocolate. After it is
completely melted, allow to cool slightly before continuing.

8. Sift the confectioner's sugar and ground ginger together in a
small bowl. Remove the balls from the refrigerator. Using one
hand, dip the balls into the melted chocolate. Roll it around in
your hand, allow the excess to drip back into the bowl. Place
the truffle in the sugar. With your clean hand, cover the truffle
with sugar.

9. Lift it out and place on the baking sheet. Repeat with the
remaining truffles. Place back in the refrigerator for 5-8 minutes
to set.

To store

Makes about 24 truffles. May be stored up to one week in an
airtight container.

Recipe credit: Lesha Anderson

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