Chocolate Truffles with Lime and Ginger
From Debra Fioritto Weber
http://frenchfood.about.com/od/chocolatedesserts/r/trufflelime.htm
Makes about 24 truffles
2007-02-15 Chris Shenton

This recipe comes from a group of recipes which are basically the same:

http://frenchfood.about.com/cs/chocolatedesserts/a/truffles.htm

This one adds intriguing lime and ginger flavors.  It's technique is
detailed and works well. The proportions were just about right -- I
was a little short on the ginger/sugar and a little heavy on the
couverture.  I tried using frozen ginger which grates beautifully but
it just globbed up with the powdered sugar; I had to toss it and use a
mix of powdered sugar and powdered ginger which worked fine.  Next
time I'd use non-frozen ginger, as the frozen becomes wet as it melts;
fresh would stay fairly dry.  I ran out of Valrhona Guanaja (70%)
chocolate and had to substitute with Swiss couverture milk chocolate
(34%) which was good but a bit soft and not as intensely chocolate as
I'd like.  I used a #70 disher and the truffles were a bit larger than
I'd like for something this rich. The ganache tended to stick to the
disher but I'm not sure what I can do about that.  When covering in
chocolate, I wore plastic gloves and rounded the rough dishered blobs
to a more consistent shape.

1/2	cup	heavy cream
2	Tbl	unsalted butter
1	tsp	light corn syrup
8	oz	chopped, semi-sweet chocolate (E. Guittard)
2	tsp	finely grated lime zest (use a Microplane, 2 limes)
6	oz	chocolate, chopped, for dipping (TJ + Valrhona Guanaja)
1/2	cup	confectioner's sugar
1 1/2	tsp	ground ginger
1 1/2 	tsp	Ginger, fresh, grated


Mix the cream, butter and corn syrup together in a saucepan. Place
over medium heat and bring to a full boil. Turn off heat.  Add 8
ounces of the chopped chocolate, and gently swirl the pan.  Do not
stir. Allow to rest for 5 minutes.  After 5 minutes, add the lime zest
and whisk slowly to combine.

Transfer the mixture to a bowl and refrigerate for 45 minutes,
stirring every 15 minutes. In the meantime, line baking sheets with
parchment paper.  After 45 minutes, the mixture will start to thicken
quickly, keep refrigerated another 11 to 15 minutes, stirring every 5
minutes.

Using a mini ice cream scoop or two spoons, form the mixture into
1-inch balls and place on the prepared sheets.  Chill until firm,
about 10-15 minutes. While the balls are chilling, melt the remaining
6 ounces of chocolate [in a double boiler]. After it is completely
melted, allow to cool slightly before continuing.

Whiz the gingers and sugar in a spice grinder until sugar is
powdered. Remove the balls from the refrigerator. Using one hand, dip
the balls into the melted chocolate. Roll it around in your hand,
allow the excess to drip back into the bowl [I used a fork to keep my
hands free].  Place the truffle in the sugar. With your clean hand,
cover the truffle with sugar.  Lift it out and place on the [lined]
baking sheet. Repeat with the remaining truffles. Place back in the
refrigerator for 5-8 minutes to set.

May be stored up to one week in an airtight container.

--- 
2007-??-??
Not quite enough powder, chocolate lumps cluttered it.
Not as gingery or limey as before.
Outstanding chocolate flavor, rich, complex,
perhaps too good to mask with lime/ginger?