Whenever I see butterscotch chips in the market, I think of fall. It's one of my favorite flavors. However I rarely buy them because honestly the ingredient list is cringeworthy. One of these days I want to try to make them myself.
Another fall ritual in my house is cleaning out the kitchen cabinets and rearranging everything to prepare for the baking onslaught of the coming holidays. So this past weekend I shouldered the dreaded task of sorting out the baking cabinets.
The fun part was finding bits and pieces of half used up bags and containers of this and that. I found this candied ginger, still soft and fresh.
With the cook weather up us and the leaves already changing, I couldn't resist tossing one of those bags of butterscotch bits into my shopping cart this weekend to pair with that lovely ginger flavor.
So this butterscotch ginger truffle was born. The butterscotch bits do not firm up as well as chocolate, so instead of keeping them in the fridge I opted for the freezer which worked a bit better.
These are lovely, albeit a bit sticky. The ginger and butterscotch are two strong flavors that mingle together beautifully and add an interesting twist to any holiday dessert table.
Butterscotch Ginger Truffles
- 1 & 1/3 cups butterscotch chips
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 tablespoon ground ginger
- 1/4 cup candied ginger chopped into small pieces
- Place butterscotch chips, into a heat proof/freezer proof bowl.
- Heat cream and butter together until just boiling.
- Pour the butter/cream mixture over the chips.
- Wait a minute or so then whisk until combined and smooth.
- Whisk in ginger powder.
- Cover the bowl with plastic wrap and place in freezer until the mixture hardens.
- Remove butterscotch/ginger mixture from fridge and using a teaspoon to portion out the truffles, form the mixture into balls between your hands.
- Roll the truffle in the chopped candied ginger and return to the freezer until ready to serve.