Recipe Kokopod Ginger Truffles


  • 370g Pure cream 35% fat
  • 135g Unsalted Butter
  • 30g Glucose
  • 100g Buderim Naked Ginger
  • 1g Sea Salt
  • 800g Milk couverture chocolate
  • 100g Dark couverture chocolate
  • 150g Dark cocoa powder
  • 10g Ginger powder


  1. Mince naked ginger in blender to form a rough paste.
  2. Warm the cream to 70C. Add minced ginger and cover with clingfilm for 5 -10 minutes to infuse. Add butter, glucose and salt. Cool to 30C.
  3. Pour over warmed couverture chocolates that are sitting at 40C.
  4. Use an immersion blender to blend to a smooth emulsion.
  5. Pour into lined shallow tray and refrigerate for 4 hours.
  6. Sift the cocoa powder and ginger powder together into a large shallow bowl.
  7. Scoop 30g quantities and roll into firm balls. Place into bowl of cocoa and roll. Dust off excess cocoa powder and refrigerate again until ready.

Serve at room temperature – not straight from the fridge. Allow to sit for a little before serving

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