Dark chocolate and ginger are one of our all-time favourite flavour combinations. We adore good quality rich dark flavour filled chocolate and warming ginger. This recipe for dark chocolate and ginger truffles is vegan and easy to make – so long as you or the kids don’t mind getting slightly chocolatey. They are a real chocolate lovers treat and you’ll find they appeal to every chocoholic.
Dark Chocolate & Ginger Truffles
150g dark chocolate
Jar of stem ginger in syrup
2 tsp. stem ginger syrup
1 piece of stem ginger in syrup, finely diced
2 tsp. coconut oil
30ml coconut cream
3 tbsp. desiccated coconut
Melt the chocolate in a bowl above a saucepan of just boiling water. Then add the ginger syrup and coconut oil. The melted chocolate will start to thicken. Take off the heat and mix in the finely diced ginger and the coconut cream. Stir together. Place in the fridge overnight.
Take out of the fridge an hour before you want to shape the chocolate and ginger truffles. Pulse the desiccated coconut in a blender until it becomes fine in texture and place in a separate bowl.
We use a quarter measuring teaspoon and a half measuring teaspoon to achieve the random shaped dark chocolate and ginger truffles. Use the measures as a scoop and place the mix into the palm of your hands and roll until round (ish). Place each truffle into the fine desiccated coconut and firmly roll the truffle in it, until covered.
Place the truffles on a plate and return to the fridge for a final set before serving.
Store in an airtight container in the fridge and eat within 2-3 days.