Recipe: Chocolate clementine and ginger truffles

• 1/3 cup whipping cream

• 1 tbsp butter

• 2 tsp ground ginger

• 1 cinnamon stick

• 1 tsp clementine zest

• 6 oz semi-sweet chocolate, chopped

• 1 tsp clementine juice

• 1 cup and 2 tbsp water, divided

• Peel of 1 large orange, cut into very thin 1-inch lengths

• 3 tbsp granulated sugar, divided

Directions
1 Heat cream with butter, ginger, cinnamon and clementine zest in a small saucepan over medium heat; bring to a gentle simmer. Turn heat to low and stir in chopped chocolate until melted.

2 Transfer chocolate mixture to a small bowl and add clementine juice. Stir well and refrigerate mixture until solid, about 1 to 2 hours.

3 Meanwhile, prepare candied peel. Bring 1 cup water to a boil in a small saucepan, add prepared peel and simmer for 10 to 15 minutes. Drain, rinse with cold water and drain again.

4 Heat 2 tbsp water and 2 tbsp sugar in a small saucepan over low heat, stirring until sugar dissolves. Increase heat to medium, add drained peel and simmer until syrup evaporates, about 5 to 10 minutes. Spread peel out onto a waxed paper-lined baking sheet and sprinkle with remaining 1 tbsp of sugar. Cool mixture. Using a fork, toss to coat with sugar, then separate peel. Reserve.

5 Remove chocolate from refrigerator and let sit for 5 minutes. Drop teaspoonfuls of chocolate onto another waxed paper-lined baking sheet. Roll into 1-inch balls. Sprinkle reserved candied peel onto tops of truffles, gently pressing them down. Chill truffles for another 1 to 2 hours. Truffles will keep refrigerated in an airtight container for up to one month.

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