Chinese Five-Spice and Ginger
115 g (4 oz.) heavy whipping cream
43 g (1.5 oz.) unsalted butter, room temperature
5 g chinese five-spice (recipe at the bottom)
two pinches of white pepper
a pinch of salt
227 g (8 oz.) bittersweet or semi-sweet (preferably 70% cocoa)
57g (2 oz.) finely chopped crystallized ginger
unsweetened cocoa powder
bittersweet chocolate (optional)
Add cream, butter, spice, salt and white pepper to a saucepan with lid, bring to a boil and stir until you have a homogeneous mix...
Live that on the side around 20 minutes...
Pour the hot cream mix over the chocolate and let sit for 1 minute.
Melt chocolate in metal bowl over saucepan of simmering water (or in a double boiler).
Remove from stove and pour cream without all spices (drawl them) over it.
Let stand 2-3 minutes and then whisk together until smooth.
Refrigerate for an hour.
Take out of refrigerator and scoop or spoon into balls and put on parchment-lined baking sheet.
Put baking sheets in refrigerator for a few hours to firm up.When balls are cold and solid, roll in cocoa powder, shaking off excess.
If you don't like ginger, no problem, don't use that...
If you have "Chinese Five-Spice" in powder, you can live herbs in the cream. They will be little more spicy.
Chinese Five Spice
3 tablespoon cinnamon
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons Szechuan peppercorns (If you don't have any, you can substitute black peppercorns)
3⁄4 teaspoon ground cloves
Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. Keeps up to 2 months.
In Chinese restaurants, five-spice powder is mostly used in rubs for meats and seafood. It also adds warm flavor notes to marinades and sauces. The components of five-spice powder have many health benefits.
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