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 a 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 with a soft pillow and hopping around one-legged if I needed to move a bit. There’s a will, there’s a way!
I took a short cut 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 and Asian-inspired flavor and 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 but cut some into small strips for garnish and set aside.
- Add cream, chocolate, butter, ground ginger to 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 with ginger truffles. Works great with two teaspoons or a small cookie scoop.
- Place the ginger strips on top and refrigerate until firm.