Intrigued and inspired by Rook No. 17's Salted and Chocolate Covered Tamarind Caramels, but still without a candy thermometer, I decided to try a tamarind truffle instead. They were a sweet hit at the end of our Thanksgiving feast.
10 oz high-quality semisweet or bittersweet chocolate, chopped into small pieces
1/2 C heavy whipping cream
1/2 C heavy whipping cream
1/4 t ground ginger
2 T wet tamarind paste*
2 T wet tamarind paste*
unsweetened cocoa powder
dash of cinnamon
dash of nutmeg
dash of cardamom
dash of ground ginger
In a small, heavy saucepan bring the whipping cream to a simmer. Place the chocolate in a separate bowl with tamarind paste and 1/4 t ground ginger. Pour the cream over the chococlate. Let stand for 3 minutes. Whisk till smooth. Allow to cool, then place in the refrigerator for at least two hours. Roll half-teaspoon sized balls in your hands as quickly as you can. Roll in unsweetened cocoa and the remaining spices. Place on a baking sheet lined with parchment paper and refrigerate overnight before serving.
dash of cinnamon
dash of nutmeg
dash of cardamom
dash of ground ginger
In a small, heavy saucepan bring the whipping cream to a simmer. Place the chocolate in a separate bowl with tamarind paste and 1/4 t ground ginger. Pour the cream over the chococlate. Let stand for 3 minutes. Whisk till smooth. Allow to cool, then place in the refrigerator for at least two hours. Roll half-teaspoon sized balls in your hands as quickly as you can. Roll in unsweetened cocoa and the remaining spices. Place on a baking sheet lined with parchment paper and refrigerate overnight before serving.*I'm pretty sure that Jenn Erickson (Rook No. 17) purchased her tamarind paste at Whole Foods; I bought a wet tamarind paste from an Asian market.
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