Recipe – gingerbread chocolate truffles

source: http://tarttokig.wordpress.com/2013/12/11/recipe-gingerbread-chocolate-truffles/

For 20-60 truffles
200 g high quality milk chocolate
90 g heavy cream
10 g honey
1 tsp cinnamon
1 tsp ginger
1 tsp bitter orange peel (a spice)
1/2 tsp cardamom
1/2 tsp ground clove
2 tbs cacao
1.. Chop milk chocolate finely and put in a bowl.
2.. Bring heavy cream and honey to a boil (stir while heating so the cream doesn’t get burnt). Remove from heat and pour the cream over the chocolate.
3.. Put to the side for five minutes before stirring (this is the hardest part for me ). In the meantime, mix together the spices (don’t add the cacao!).
4.. Add 1 tsp of the spice mix to the chocolate and stir it smooth.
5.. Add cacao to the remaining spice mix.
6.. Leave your truffle to cool in room temperature.
7.. Once the truffle is hard enough to pipe; pipe “balls” onto a piece of parchment. Let cool some more until the surface is hard and not sticky to the touch.

8.. Put the cacao in a shallow dish and roll your balls in it. Mine were, as you can see, more like pyramids, so I quickly shaped them to more a ball shape with my fingers before Rolling.