Want even more truffles? Right this way, please.
Recipe information
Yield
Makes about 40 Servings
Ingredients
9
1¼
2
1
½
½
Need to make a substitution?
Preparation
Step 1
Place chocolate in a medium bowl. Bring cream, black pepper, and Aleppo pepper to a simmer in a small saucepan over medium heat. Strain cream into bowl with chocolate; discard solids. Let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.
Step 2
Pulse ginger and sugar in a food processor until mixture resembles coarse sand; transfer to a small bowl. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in ginger sugar. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.
Step 3
Do ahead: Ganache can be made 3 days ahead; keep chilled. Ginger sugar can be made 1 week ahead; store airtight at room temperature. Truffles can be made 1 week ahead; store airtight in the refrigerator.