Christmassy chocolate and ginger truffles recipe

Method

• 1. Using a warm spoon, take 2 tbsp of syrup and place into a saucepan.
  2. Then add the sugar and double cream, using a whisk and low heat stir until the sugar has dissolved fully.
  3. Bring almost to the boil then throw in 200g of dark and 100g of milk chocolate. Whisk until smooth and glossy.
  4. Break the Jamaica ginger cake into small pieces and work into the chocolate mixture until no cake crumbs can be seen.
  5. Pour onto a large piece of grease -proof paper flatten out a little to about a 1cm thickness. Cover loosely and leave to set for 3-4 hours, or better still, overnight.
  6. Roughly cut into squares and roll each one up into a ball. Place on to tin foil on a worktop ready for the next stage.

  For the coating:

  1. Grate 200g of dark chocolate onto a large plate and put aside.
  2. Put 1inch of boiling water into a saucepan, place a large heatproof bowl on top of the pan on a low heat. Make sure the bowl is wider than the saucepan and isn’t touching the water. Place the milk chocolate in the bowl and melt, it should take about 5-6 minutes. Take the bowl off the pan.
  3. Now for the messy part! Take two chocolatey balls at a time (this is for efficiency as the chocolate will set if you don’t move quickly) drop them in the melted chocolate, take them out and roll between your palms swiftly and gently then roll into  the grated chocolate. Using a spoon cover the ball with grated chocolate so it’s evenly coated. Leave it where it is for around 5 minutes so it can set. Continue with the rest of the balls, transferring previous ones onto a plate when more space is needed.