Chocolate Ginger Truffles
Fran Costigan, The Queen of Vegan Desserts, was kind enough to share this recipe with us. These delightful chocolate ginger truffles are full bodied, rich in flavor with a subtle ginger spice - a delicious plant-based version to a traditional truffle. We know you're going to love them!
- 8 ounces chocolate chips
- 3/4 cup coconut milk
- 2 tablespoons sugar
- 1 tablespoon ground ginger
- 1/8 teaspoon salt*
- 1 teaspoon vanilla extract
- 1 teaspoon olive oil*
- 1/4 cup cocoa powder
- *not included
- Small saucepan
- Small bowl
Prep: Open the can of coconut milk, measure 3/4 cups and pour into small saucepan.
To the saucepan, add the sugar, ground ginger, and 1/8 teaspoon salt. Cook over medium heat and bring to a low boil, whisking occasionally.
Put chocolate chips in a small bowl and pour the hot mixture over them. Gently rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate for 4 minutes.
Add the vanilla and 1 teaspoon olive oil and whisk from the center out only until smooth and glossy.
Refrigerate the truffle mixture uncovered in the refrigerator for 30 minutes. Spoon the mixture out and roll into bite-sized balls. Coat the truffles with cocoa powder to finish.
Truffles can keep for 1 week in an air-tight container.