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Ginger and Pepper Truffles

Ginger and Pepper Truffles

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Want even more truffles? Right this way, please.


  • 9 ounces bittersweet chocolate (70% cacao), chopped
  • 2 teaspoons coarsely ground black pepper

Recipe Preparation

  • 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.

  • 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.

  • 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.

Reviews Section

Ginger Pepper Chicken Recipe / Ginger Chicken Recipe

One of the favorite way to cook chicken is this one..I flavoured this chicken with ginger and pepper. Loved the combo of it so much. This goes perfectly well with rice and plain rasam. YUM YUM.You can check out my butter chicken roast, onion chicken roast, tomato garlic chicken roast and pepper chicken roast..

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2 to 3


Chicken – 1/2 kg with bone in
Onion – 1 large sliced thinly
Coriander Leaves – 3 tblspn chopped finely
Ginger Paste – 2 tblspn
Pepper – 2 tsp
Salt to taste
Fennel Seeds / Saunf / Sombu – 1 tsp
Cinnamon Stick – 2 cm stick
Soya Sauce – 1 tsp
Vinegar – 1 tsp
Oil – 1 tblspn

Heat oil in a kadai. Add in fennel seeds and cinnamon stick. Saute for 30 sec.

Now add in onions and saute for a couple of mins. Add in ginger paste and saute for a min.

Add in salt and chicken and toss well. Cover and cook for 20 mins on a very low flame.

Now open the lid and add in soya sauce and vinegar. Mix well.

Increase the heat and evaporate all the water and let the chicken roast in its own oil.

Now add in pepper and coriander leaves. saute for a min.

Switch off the heat and serve.


Recipe Summary

  • 326 grams dark chocolate chips
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 pinch finely ground black pepper
  • 1 tiny pinch salt
  • tiny pinch cayenne pepper
  • 196 grams heavy cream
  • 2 cups dark chocolate chips, or as needed
  • 1 crispy gingersnap cookie

Add chocolate chips to a heat-proof mixing bowl add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.

Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.

Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.

Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.

Fig & Ginger Truffles

Generally truffles are made of nuts, dry fruits and dark chocolate that are rich sources of vitamins, minerals & anti-oxidants dark chocolate is good for healthy heart & brain. So truffles are not only delicious but nutritious treats that can be ideally prepared to gift our loved ones on any special occasion. These chocolate coated truffles act like protein-rich energy balls and may be packed as a mid-morning snack for school-going children.

Now I have prepared truffles using powdered nuts like almonds, cashews and pumpkin seeds and also used dates & figs as binders, dates as natural sweetener, cardamom for its sweet flavor, candied ginger flakes for the sharp flavor & also for improved digestion.

Now the recipe for delicious & nutritious truffles:

Yields: 7 truffles
For truffles:

For chocolate covering:

For garnishing:

  1. Chocolate sprinkles
  2. Edible rose petals (finely chopped)
  3. Desiccated coconut
  4. Pistachios (chopped)


Chocolate and ginger truffles

Pour the cream into a small pan and bring to the boil. Turn off the heat and add the chocolate. Stir to mix everything together. Pour into a bowl, allow to cool, then chill for 2hr.

Put a 1cm (1&frasl2iin) nozzle into a piping bag and spoon in the chocolate ganache. Arrange 12 ginger slices on a tray and pipe a blob of ganache on to each. Put to one side. (You can freeze any leftover ganache and use to make more truffles.)

Thinly slice the three remaining pieces of ginger and use to decorate the top of each chocolate truffle. Chill overnight. Remove from the fridge 10-15min before serving.

Treat your guests to more of these quick and easy canapes

If you're finding it hard to get hold of the Opies Ming Ginger slices, use Cadbury's Giant Milk Chocolate Buttons for the base instead. Pipe the chocolate ganache on top, and use a few finely chopped pieces of stem ginger, drained from the syrup in the jar, to decorate the top.

Ginger: peel ginger, slice them, crush them and dry red chilli in a mortar and pestle.

Other ingredients: take sugar, water, crushed ginger and dry red chillies in a sauce pan. Boil for 5 to 10 mins till it has infused.

Bringing it to right temp: Turn off the heat and leave it come to warm temperature.

The Yeast: now strain this and pour it in a clean glass jar, add yeast and lemon juice and mix till it is melted.

Fermentation: leave this to ferment for 4 to 5 days.

Serving: once fermented, strain and pour it into clean bottle. leave to ferment longer if needed. serve cold.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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John Whaite's white chocolate and gingernut truffles recipe

Delicious chocolate truffles with festive flavours. Requires four hours setting time on top of the preparation time specified. You need a marble slab to work your chocolate on.


  • 400 g white choc chips
  • 125 g double cream
  • 40 ml gingernut syrup
  • 300 g gingernut biscuits
  • 500 g 55-60% dark chocolate
  • 14.1 oz white choc chips
  • 4.4 oz double cream
  • 1.4 fl oz gingernut syrup
  • 10.6 oz gingernut biscuits
  • 17.6 oz 55-60% dark chocolate
  • 14.1 oz white choc chips
  • 4.4 oz double cream
  • 0.2 cup gingernut syrup
  • 10.6 oz gingernut biscuits
  • 17.6 oz 55-60% dark chocolate


  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Hard
  • Preparation Time: 60 mins
  • Cooking Time: 10 mins
  • Serves: 10


  1. For the truffles place the white chocolate, cream and gingerbread syrup into a heatproof bowl and set over a pan of barely simmering water. Stirring, bring together into a smooth glossy ganache.
  2. Pour the ganache into a small roasting tray lined with baking paper. Allow the ganache to cool, then pop in the fridge to set - about 4 hours. Whilst the ganache sets, grind the gingernut biscuits into a powder in a food processor then pour into a ziplock plastic bag.
  3. Once the ganache has set, use a teaspoon (or grease-sprayed melon baller) to scrape out small portions of the chocolate. Roll these into cherry tomato sized truffles, then pop each one into the bag of gingernut crumbs and toss to coat really well. Set the coated truffles onto a baking sheet and pop back into the fridge until needed.
  4. To temper the chocolate melt the chocolate in a heatproof bowl over a pan of barely simmering water. Remove from the heat and wipe the bottom of the bowl to avoid any water coming into contact with the chocolate.
  5. Pour two-thirds of the chocolate onto the clean, dry marble slab and use the palette knife and wallpaper scraper to spread it out thinly, then scrape it back into a pool, about 4 or 5 times or until it starts to thicken a little.
  6. Pour this back into the melted chocolate and stir well to equalise the temperatures. Dip a teaspoon into the chocolate - if it sets within a minute or so without going grey, the chocolate will be tempered.
  7. Working quickly dip each truffle into the tempered chocolate with a fork (or chocolate dipping hook if you have one) and coat well, then place onto a piece of baking paper to set. To finish, if you like, brush a little edible gold lustre dust onto the top of each set truffle.

Twelve Chefs of Christmas is currently airing on Food Network UK, every day at 11am.

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Cilantro Ginger Avocado Cream Dressing is a Versatile Condiment

This cilantro ginger avocado dressing made from coconut milk, fresh cilantro, ginger root, and a ripe avocado is perfect! You can use it as a salad dressing or a condiment to your favorite sandwich or taco.

I know that I keep giving you snippets of a recipe that I am revealing Friday, just in time for your upcoming tailgate party! I have been hinting at something phenomenal and I promise that it will be. This recipe, having several components that stand on their own, is simple to put together. Each of the individual parts that make up the whole, are recipes that you can use by themselves, or in conjunction with, another recipe. Each part, I believe, deserved a stand alone post. This cilantro ginger avocado dressing/condiment is no exception!

I am always looking for salad dressing variations as I try to eat as many salads as I can. Most of the times I fall short, not for lack of trying. I tend to buy salad ingredients, then life happens, and when I get around to assembling them, they are spoiled. The lettuce is long past due and my tomatoes have weird spots on them. One thing that always stops me, besides the draw of late night tacos, is that I don&rsquot have any dressing made.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

If you&rsquod rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas &ndash and get straight to this delicious recipe &ndash simply scroll to the bottom of the page where you can find the printable recipe card.

I gave up store-bought dressings long ago when my wonderful mother in law taught me to make my own. I do make them quite frequently, but when I run out and it is just me at home having a small salad, I tend to just throw on a dash of olive oil and a squeeze of lemon.

An actual dressing would be more appealing, so when I don&rsquot have one prepared, and I&rsquom tired or feeling lazy, I tend to not eat salads. And I need to eat salads! So I keep telling myself to make more of this Cilantro Ginger Avocado Dressing!

This condiment, which I used as a salad dressing, came about as a topping for a new recipe I was working on. Low and behold, it is great on a spinach salad and lasts for a week or two in the fridge. No excuses now.

I knew that I wanted something to go with an Asian recipe so I threw in some ginger, but the rest came out of what was available in my fridge. Avocados that were ripe, cilantro that was lying around getting limp, and some olive oil to thin it out. This dressing will complete your new favorite salad, your new taco recipe, your boring chicken that needs a boost, or as a dip for your carrot sticks that you are chowing down on in an effort to forget the chocolate bars on top of your fridge! No judgment because that is where I keep mine. My bedside table is another place&hellip

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

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Whip up this dressing and stop your excuses for not eating salads! plus, if you eat a salad, you won&rsquot feel bad about eating that chocolate bar in the carpool line.

12 Brilliant Ways to Coat Chocolate Truffles

They're easy to make for an edible gift or an impressive party dessert.

Not only are they easy to make, chocolate truffles just might be one of the most versatile confections for flavor customization. Here are a dozen different coatings you can use to add unique flavor to every chocolaty bite.

Above are 12 coating ideas, left to right starting top left:

1. Matcha (green tea powder): Coating chocolate truffles in matcha gives a rich herbal green tea flavor. And the vivid green color gives these truffles a stunning look.

2. Pecans: Finely chopped pecans will add a buttery, nutty crunch to every little bite. This simple coating is one of my personal favorites.

3. Peppermint: In my house, peppermint is to chocolate what jelly is to peanut butter. Rolling a chocolate truffle in crushed peppermint candies is a great way to have that chocolate-minty combination we&aposve all grown to love!

4. Pixy Sticks: Let your inner child loose and coat your truffles in pixy powder! I used blue pixy sticks and the result was excitingly colorful, rich, and tangy.

5. Ginger: There is nothing quite like the sharp spice of ginger. I finely chopped crystallized ginger then pressed it into to the truffles. The small pieces adhered to the truffles quite nicely. Crushing up hard candied ginger would work well too.

6. Raspberry: Pulverizing freeze-dried raspberries into a powder provides a perfect coating for chocolate truffles. The flavor is divine and the rich red color really makes these treats stand out.

7. Sprinkles: Nothing screams fun more than sprinkles! The mixture of color and texture adds a lot of character and crunch to these chocolate treats.

8. Espresso: Perfect for the coffee lover, rolling truffles in espresso adds a bold flavor.

9. Coconut: Finely chopped toasted coconut adds a tropical sweetness to chocolate truffles.

10. Cocoa and Chili Powder: Many truffles are simply rolled in cocoa powder, I added a few pinches of chili powder to the cocoa, which give this coating a touch of spice.

11. White Chocolate: Perfect for the chocolate lover, the contrast of white chocolate shavings makes these truffles really standout.

12. Cinnamon Sugar & Cayenne Pepper: The heat is on with this truffle coating. Adding a few pinches of cayenne pepper to cinnamon sugar will make these truffles taste like Mexican hot chocolate.

Chocolate truffles are made from a simple ganache, a combination of milk and cream. Martha&aposs Bittersweet Truffles is a perfect base recipe to make and then try all of these coatings!

Once you&aposve rolled the chocolate truffles into balls, simply drop the balls into your desired coatings, gently pressing to cover completely. Return the refrigerator and chill for about 30 minutes or until truffles are firm again.

Boil water and crushed chiles together in small saucepan until chile flesh is soft. Strain, rubbing with wooden spoon or rubber spatula to remove as much pulp as possible. Return mixture to saucepan, add ¹/³਌up of sugar and cinnamon sticks.

Bring to boil, stirring constantly.

Boil 1 minute, then remove from heat and let stand 1 minute. Discard cinnamon sticks, add chocolate and butter. Let stand several minutes, until chocolate is melted. Stir mixture until smooth. If necessary, place over low heat until chocolate melts.

Scald cream in large saucepan. In bowl, beat egg yolks with remaining ¹/³਌up sugar until thick and lemon-colored. Beat in a little of the cream, and return mixture to saucepan. Cook, stirring until mixture is hot, then remove from heat. Beat in chocolate mixture and remaining cream. Pour into heatproof bowl. Refrigerate until chilled, stirring occasionally.

Transfer to ice-cream maker and freeze according to manufacturer’s directions.

Recipe developed by Jane Butel, founder of the Jane Butel Cooking School. Reprinted with permission.

Watch the video: Ginger Pepper (January 2022).