Appleton, Ginger and Lime Truffles

22 Dec

Welcome to the third installment of Christmas Candy Making – Classic Chocolate Truffles with a Caymanian twist.  There is enough rum in these little candies to warm your chest and flush your cheeks.  The fresh ginger provides a little heat and the lime brightens the whole thing.  These are not hard to make.  So, go, make them!

Appleton, Ginger and Lime Truffles- Makes approximately 45 small truffles

8 oz dark chocolate – 60% or higher

1/2 cup of heavy cream

5 tablespoons of unsalted butter

1 inch piece of fresh ginger, peeled and sliced thinly

1 lime, zest and juice

5 tablespoons of dark rum, preferably Appleton VX (approximately – see note at the end of the recipe)

1 cups sliced almonds, toasted and coarsely ground (optional)

Put the chocolate in a large, heat proof bowl.  In a small saucepan combine heavy cream, butter, ginger and the zest of the lime. Bring to a boil and remove from heat, allow to steep 20 minutes.  Bring back to the boil and pour through a fine mesh strainer into the chocolate.  Let sit 2 minutes and whisk to combine.  Add the rum and the lime juice.  Whisk quickly until the mixture resembles a thick, shiny pudding.  Taste and add more lime if desired. Let stand at room temperature until thick (approximately 3 hours – overnight) or refrigerate 1 hour.  Using a tablespoon measure form the truffles.  Refrigerate until firm.  Roll in almonds.

Notes:  Make these truffles like you would make their namesake cocktail – adjust the rum, lime and ginger to your taste.  I wanted these truffles to REALLY taste like the cocktail.  You can use less rum, but I wouldn’t use too much more.  Alcohol can mess with the texture of the finished product.  Also, I rolled my truffles in almonds because that is what I had on hand and I love the floral nature of them. You can roll yours in cocoa powder, powdered sugar, coarsely ground nuts of any kind or dip into melted chocolate to form a thin shell around the candy.

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