ingredients:

• 115 g (4 oz.) heavy whipping cream

• 43 g (1.5 oz.) unsalted butter, room temperature

• 5 g chinese five-spice (recipe at the bottom)

• two pinches of white pepper

• a pinch of salt

• 227 g (8 oz.) bittersweet or semi-sweet (preferably 70% cocoa) 

• 57g (2 oz.) finely chopped crystallized ginger

coating:

• unsweetened cocoa powder

• bittersweet chocolate (optional)

directions:

• Add cream, butter, spice, salt and white pepper to a saucepan with lid, bring to a boil and stir until you have a homogeneous mix...

• Live that on the side around 20 minutes...

• Pour the hot cream mix over the chocolate and let sit for 1 minute.

• Melt chocolate in metal bowl over saucepan of simmering water (or in a double boiler).

• Remove from stove and pour cream without all spices (drawl them) over it.

• Let stand 2-3 minutes and then whisk together until smooth.

• Refrigerate for an hour.

• Take out of refrigerator and scoop or spoon into balls and put on parchment-lined baking sheet.

• Put baking sheets in refrigerator for a few hours to firm up.When balls are cold and solid, roll in cocoa powder, shaking off excess.

• If you don't like ginger, no problem, don't use that...

• If you have "Chinese Five-Spice" in powder, you can live herbs in the cream. They will be little more spicy.

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inspiration: inerikaskitchen.com

                       thespicetrain.com

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