If you love spice, you’ll love these ginger chocolate truffles! With the shiny chocolate coating on the outside and pop of ginger on the inside, your taste buds will be dancing.
- 300g / 10.58 ounces vegan chocolate* (half for the ganache + half for dipping the truffles)
- 7 tablespoons coconut milk or cream* (from a can)
- ½ teaspoon ginger powder
- 5 pieces of crystallized ginger, cut in half
- If your chocolate is a block of chocolate, you’ll first need to chop it up into smaller pieces. The smaller they are, the easier and quicker it will melt—ideally the size of buttons. If you’re using buttons or pre-chopped chocolate, you can skip this step.
- Place 150g / 5.29 ounces of the chocolate in a heat-proof bowl and set aside.
- In the meantime, using a small saucepan or a Turkish coffee pot, heat the coconut milk or cream until it’s brought to a gentle simmer. Do not boil!
- Pour it over the chocolate and leave it to sit for 4-5 minutes. This will melt your chocolate and make it easier for you to mix.
- Using a silicone spatula or wooden spoon, mix the chocolate until it’s nice and smooth. If you’re finding that the chocolate isn’t melting completely, place the heat-proof bowl over a small saucepan with some water in it (the saucepan) on low-medium heat and stir until it completely melts. Make sure that the water inside the saucepan is not touching the bottom of your bowl.
- Add in the ginger powder and mix until well incorporated.
- Place the bowl in the fridge for your ganache to set for at least 2 hours or overnight.
- Just before you take the ganache out of the fridge to start rolling your truffles, we need to melt the second half of the chocolate 150g / 5.29 ounces over a double boiler to dip the truffles into. Place a heat-proof bowl over a small saucepan with some water in it (the saucepan) on low-medium heat and stir until it completely melts. Make sure that the water inside the saucepan is not touching the bottom of your bowl. Once melted, remove from heat and now you’re ready to start making your truffles.
- Using a tablespoon, scoop out a tablespoons worth of ganache placing a piece of crystallized ginger in the middle. Enclose the ginger and roll it in the palm of your hands working quickly until you have a ball.
- Drop the truffle into the warm melted chocolate and using two forks roll around until it is completely coated. Pick up the truffle with one of the forks, sliding the fork on the edge of the bowl to get rid of any excess chocolate before placing on a piece of parchment paper.
- Continue the process for all the ganache until finished. It should make 10 truffles.
- Place the truffles in the fridge until the outer chocolate has set. It should take around 20-30 minutes. Your truffles are now ready.
- You can store the truffles in the fridge in an airtight container for up to 1 week or at room temperature for a few days if it’s cold.
Chocolate: Use chocolate that has a high cacao butter ratio. I like to use 70% dark. It has the perfect balance between sweet and bitter.
Coconut cream/milk: Make sure you only use the thick creamy part that sits at the top of the can, not the watery part that sits at the bottom. If it’s not separated, place the can in the fridge overnight.
For tips and tricks to make these perfect every time, please refer to my notes earlier in the post.
- Diet: Vegan