White Chocolate Ginger Truffles
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This five-ingredient white chocolate ginger truffles recipe features good-quality white chocolate couverture, bits of chopped candied ginger (I used homemade, but store-bought works, too) and whipping cream infused with fresh ginger root. To finish, I’ve rolled each truffle ball in a dusting of confectioner’s sugar, then added a fluted paper truffle cup for serving!
Why Make These White Chocolate Ginger Truffles?
When plotting out my list of autumn recipes to develop, I always start with the key fall flavors: pumpkin spice, of course, but also flavors like pear, chai, cinnamon, and apple cider. And ginger. Some of most-loved seasonal recipes include it as a key ingredient—gingerbread cookies; gingerbread hot chocolate; carrot ginger candy; this cranberry meringue tart with a gingerbread crust. After developing a milk chocolate truffles recipe with ginger and chai, I thought I’d add a white chocolate ginger truffle to my repertoire, and I’m so happy with the results. These bite-sized truffles are smooth and creamy, with just the right balance of sugar and spice.
Ginger Truffle Recipe Ingredients
- Whipping Cream – Whisked with melted white chocolate, whipping cream (heavy cream in the US) gives these ginger truffles their smooth, creamy mouthfeel. Don’t use milk or plant milk; you need the high fat content of whipping cream.
- Ginger – This recipe requires fresh ginger root to infuse into the whipping cream, plus homemade or store-bought candied ginger for stirring into the ganache. (Save the leftovers for making and garnishing ginger hot chocolate!)
- White Chocolate – Along with ginger, white chocolate represents the key flavor in this recipe, so the chocolate you choose will impact the overall taste and texture of the finished truffles. Opt for good-quality chopped couverture or callets, and avoid grocery store chocolate chips, which contain stabilizers that make them better-suited to baking than truffle-making. The white chocolate you choose will also contribute to the amount of time it takes for the chocolate-ginger ganache to set. Some white chocolates set fairly quickly, while others might take 3-4 hours or longer.
- Confectioner’s Sugar – Confectioner’s sugar works best for rolling the truffles. If you want to experiment with other flavors or coatings, try rolling the balls in unsweetened cocoa powder, sanding sugar, or crushed freeze-dried fruit instead.
Recipe Tips
- Check the ganache periodically. Your fridge temperature and chosen white chocolates will vary the setting time. Some white chocolates set quickly, while require 3-4 hours in the fridge. I suggest checking your ganache at the two-hour mark, and periodically thereafter, until just firm enough to scoop.
- Scoop with a melon baller. For evenly-sized portions, use a melon baller or small cookie scoop to portion the ganache. I find that dipping it in a mug of boiling water (or briefly running it under a hot tap) makes scooping much easier.
- Roll before serving. Wait until you’re ready to serve the ginger truffles to roll them in the confectioner’s sugar. For visual appeal, re-roll leftover truffles in additional confectioner’s sugar just prior to serving; the ganache will absorb the powdery coating as the truffles sit in the fridge.
- Use truffle cups. For mess-free serving, place each truffle in a white paper truffle cup for a pretty finishing touch.
White Chocolate Ginger Truffles
- Total TimeAbout 3 hours
- Yield15-18 1-inch truffles 1x
Ginger truffles made with white chocolate, candied ginger, and ginger-infused cream, rolled in a dusting of confectioner’s sugar.
Ingredients
120 milliliters whipping cream, plus more for topping up (1/2 cup)
35 grams fresh ginger, sliced into 1/4-inch slices (3-inch piece fresh ginger)
200 grams chopped white chocolate (7 ounces)
40 grams candied ginger, finely chopped (1/4 cup)
Confectioner’s sugar, for rolling the truffles
Instructions
Add whipping cream to a small saucepan. Bring to a simmer, then stir in the fresh ginger.
Remove from heat and allow ginger to steep in the cream for at least 30 minutes, or up to 1 hour.
Pass the cream through a fine mesh strainer. Discard the ginger.
Reweigh cream. If necessary, “top up” with additional cream, until you have 80 milliliters, or 1/3 cup.
Melt the white chocolate over a double boiler or bain marie.
Meanwhile, add the ginger-infused whipping cream to a small saucepan and rewarm over medium-low heat. Do not boil.
Whisk the warm cream into the melted chocolate.
Whisk in the candied ginger.
Cover and refrigerate, at least 1 hour or until firm enough to scoop.
With a 1-inch melon baller or small cookie scoop scoop the chilled ganache into portions. You should have about 15-18 total.
With your hands, smooth and shape each portion into a ball. Refrigerate 30 minutes, or until ready to serve.
Before serving, roll each ball in confectioner’s sugar.
Store leftover ginger truffles in an airtight container in the refrigerator for up to 5 days. Re-roll in additional confectioner’s sugar before serving.
Make-Ahead and Storage Suggestions
Store ginger truffles in the refrigerator for up to five days. Serve chilled. For a creamier texture, allow truffles to come up to room temperature for 10-15 minutes prior to serving.
Other Chocolate Truffle Recipes You Might Enjoy
Chocolate Chai Truffles
Rose Truffles
Coconut Lime Truffles
Chocolate Raspberry Truffles
Orange Creamsicle Truffles
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
