A Symphony of French Chocolate Truffles – Recipe Wise

Ingredients

• 5 ounces very best quality 70 % solids dark chocolate
• 5 fluid ounces thick double cream
• 1 ounce unsalted butter
• 2 tablespoons rum or 2 tablespoons brandy
• 1 tablespoon cocoa powder
• 1 ounce preserved gingerroot , very finely chopped , plus some extra cut into small pieces
• 1 ounce flaked toasted almond , very finely chopped
• 2 ounces dark chocolate ( at least 70 % cocoa solids )
• 1/2 teaspoon peanut oil
• cocoa , for dusting
• paper , sweet cases for the chocolate-coated truffle
• 1 sheet baking parchment paper ( silicone paper )
• 60 % minimum cocoa powder