Chocolate is a superfood and this is not wishful thinking it’s for real. The only catch is you gotta use chocolate with over 70% cacao but we can do that and we can make it taste creamy (seriously melt in your mouth!) and decadent by making ginger truffles.
My last week’s attempt to be sporty ended just one minute later and I sat on the street with a twisted ankle. For the last couple of days walking or even standing was not a great idea and I have to postpone this year’s cookie-baking-marathon until my food is less swollen. But I can get creative in many ways in the kitchen and I managed to make these ginger truffles with my leg on a stool on top of a soft pillow and hopping around on the other leg if I needed to move a bit. There’s a will, there’s a way!
I took a shortcut with not forming balls and making a mess because I simply filled the ginger truffles in mini cupcake liners. This recipe takes about 15 minutes if you are very slow and parts of you are bandaged and you stand around like a pelican.
These ginger truffles are great as a gift for your host and deserve a special spot on your cookie plate. The candied ginger adds a bit of bite in a creamy and spicy combination! You can take it up a notch with sprinkles of sea salt.
- 30 mini paper cupcake liners
- 150 g / 5.3 oz. candied ginger
- 80 ml / ⅓ cup heavy cream or coconut milk (canned)
- 250 g / 8.8 oz. semi-sweet chocolate, chopped
- 5 tablespoons coconut butter or unsalted butter
- 2 teaspoons ground ginger
- Chop the candied ginger into small pieces, cut a few into small strips for garnish and set aside.
- Add cream, chocolate, butter, ground ginger in a medium saucepan over low heat. Stir until chocolate is just melted then remove from heat and stir in the chopped candied ginger.
- Fill each mini paper cupcake liners about ½ full of ginger truffles. Works great with two teaspoons or a small cookie scoop.
- Place the ginger strips on top and refrigerate until firm.