Ginger Brandy Chocolate Truffles

I’ve been meaning to make something with this ginger flavored bandy for a long time. The problem is. The bottle never lasts long in my house. 

Between myself and my guests, the brandy disappears  quickly, especially in these cold winter months.

So finally I bought two bottles at once and was able to eek out these Ginger Brandy Chocolate truffles before it all went away.

I expect these will disappear at the same rate, if not quicker. I mean add chocolate to  ginger and brandy and you get what you expect. Amazingness.

Ginger Brandy Chocolate Truffles


  • 8 ounces of semi sweet good quality chocolate chips
  • 2 tablespoon butter
  • 1/2 cup heavy cream
  • 2 tablespoons ginger brandy
  • 2 tablespoon white granulated sugar
  • 1 tablespoon ground ginger


  • Place the chocolate chips in a heatproof bowl.
  • In a small saucepan, heat the butter and heavy cream over medium heat until just boiling.
  • Remove the pan from the stove and slowly pour the mixture over the chocolate chips.
  • Let stand a minutes, then whisk to combine the liquid with the melted chocolate chips.
  • Whisk in the ginger brandy.
  • Cover the bowl with plastic wrap and place in the fridge for at least 3 hours or until mixture become firm.
  • In a small bowl, whisk together the white sugar and ginger powder.
  • Remove the truffle mixture from the refrigerator and use a teaspoon or melon baller to portion out the truffles.
  • Roll the truffle between your hands to make it round and place in the bowl with the sugar, ground ginger mix.
  • Roll the truffle in the mixture and set aside on a separate plate.
  • Repeat until you have used up all the ginger brandy chocolate truffle mixture.
  • Place the plate with the finished truffles in the refrigerator until ready to serve.

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    Lora Wiley-Lennartz

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