ART IN THE AGE OF MECHANICAL REPRODUCTION

Valentines Day Recipe: Candied Ginger SNAP Truffles

 

Art in the Age resident baker and love guru, The Reverend Michael Alan, created this delicious SNAP recipe with Valentines Day in mind.  Not only will these ginger SNAP truffles melt in your mouth, but they are sure to melt the heart of that very special someone.

 

 

The good Reverend even created these original Valentines Day illustrations (above) for you to print out and use to decorate your extra special SNAP truffles.  

 

Candied Ginger SNAP Truffles

16 oz Chocolate (dark or bittersweet preferred)
1/3 Cup Heavy Cream
1/4 Cup Snap
1/2 Cup finely chopped Candied Ginger, plus 2 Tablespoons for garnishing
Pinch of Salt

Place 12 oz of the chocolate and the cream in a heat proof bowl atop of a pot of gently simmering water. Heat until the chocolate melts and whisk smooth. Add the Snap, 1/2 cup of candied ginger and salt, stir to combine. Pour mixture into a plastic lined baking pan or mixing bowl. Refrigerate until firm enough to scoop, about 1-2 hours.

Scoop about tablespoon amounts of the chocolate mixture onto on a parchment lined baking sheet. Working quickly roll each piece chocolate into a ball (the heat from your hands will melt the chocolate), place back on the baking sheet and return to the refrigerator for a couple minutes

Melt the remaining 4 oz of chocolate in a a heat proof bowl atop a pot of gently simmering water. Using a fork and spoon, coat the balls in melted chocolate and return to the baking sheet. Before the chocolate sets, sprinkle with more candied ginger. Allow the truffles to set thoroughly before boxing and gifting. Makes 24-28 truffles

*Alternatively- instead of coating the truffles in melted chocolate, roll each truffle in cocoa powder.

Candied Ginger

Fresh Ginger (no less than 1 pound)
Sugar
Water

Peel the ginger and slice into thin slices just under 1/8″ thick. Place into a pot, cover with water and simmer until tender- it should take about 30 minutes, then strain.

Weigh the cooked ginger and return it to the pot with an equal measure of sugar and a couple tablespoons of water. Cook, stirring frequently, over medium/medium high heat until most of the moisture has evaporated. Spread out into a single layer on a parchment lined baking sheet and allow to cool and dry. Store in a air tight container for a couple months.