Chocolate Truffles with Lime and Ginger

These turned out well and aren't too hard to make. I used different chocolates for the ganache center and the coating, but it's not necessary.

Truffles with ginger sugar coating

When forming, a #70 disher is a good size. Don't use frozen fresh ginger for the coating: the moisture that comes out as it thaws will combine with the sugar and turn it into clumps -- use fresh or replace with more powdered ginger. A tiny bit of chili in the coating adds a punch to the ginger

1/2 cup Heavy Cream
2 Tbl     Butter, unsalted
1 tsp Light Corn Syrup
8 oz Chocolate, Valrhona 70%, semi-sweet (chips or chopped)

2 tsp Lime Zest, finely grated (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       pinch   Cayenne pepper or chili flakes
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 a baking sheet 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 disher, 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, chili and sugar in a spice grinder until sugar is powdered. Remove the balls from the refrigerator. Using a toothpick or fork, dip the each ball into the melted chocolate. Roll it around, allow the excess to drip back into the bowl.  Place the truffle in the sugar. With another fork, 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.