Ginger and Pepper Truffles

chocolate cream dessert ginger love week truffle pepper

Jessie Damuck

Makes about 40 Servings

Source

Ingredients

9 ounces bittersweet chocolate (70% cacao), chopped

1¼ cups heavy cream

2 teaspoons coarsely ground black pepper

1 teaspoon Aleppo pepper

½ cup crystalized ginger

½ cup sugar

Method

Place chocolate in a medium bowl. Bring cream, black pepper, and Aleppo pepper to a simmer in a small saucepan over medium heat. Strain cream into bowl with chocolate; discard solids. Let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.

Pulse ginger and sugar in a food processor until mixture resembles coarse sand; transfer to a small bowl. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in ginger sugar. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.

Do ahead: Ganache can be made 3 days ahead; keep chilled. Ginger sugar can be made 1 week ahead; store airtight at room temperature. Truffles can be made 1 week ahead; store airtight in the refrigerator.