Yesterday morning, before I had even eaten breakfast and about thirty minutes before I was supposed to leave for the gym, I got this intense urge to make truffles. I think it was due to a combination of being bombarded with Valentine’s Day advertising for the last several weeks, needing to eat a proper breakfast (I didn’t), and wanting an excuse to not have to make the frigid walk to the gym. It was freaking cold in Boston yesterday.
Also, since discovering my love for ginger last week, I’ve been dreaming about how I could incorporate it into some sort of chocolate recipe. These truffles gave me the perfect opportunity to use up nearly all of the fresh ginger in my fridge. I also went to town on some pink sprinkles too. I couldn’t help myself.
Needless to say, the gym didn’t happen. Instead, I spent a glorious Sunday morning making a mess of my kitchen, getting melted chocolate and sprinkles on every surface, and doing an awful lot of quality control via sampling.
Confession: sometimes I like to make desserts simply because I want to lick the bowl. This is one of the best perks of vegan baking.
The truffles turned out incredibly well! It’s definitely a messy process that requires a fair amount of inactive prep time (waiting for the chocolate mixture to cool in the fridge), but the ingredients are simple and the flavor is spot-on – smooth and velvety, with just enough spice from the ginger, and a rich chocolate taste. I’m a big fan of the crunchy colored sugar coating, but these would also be heavenly rolled in some powdered sugar or cocoa powder.
So, whether you’re celebrating Valentine’s Day or just looking for a little pick-me-up after a weekend that went by way too fast, do yourself a favor and make a batch of chocolate ginger truffles. One of these babies is more than enough to quell even the most intense chocolate craving.
- 8 Ounces Vegan Chocolate Chips (I used TJ’s brand)
- ¼ C. Plain Non-Dairy Milk (I used unsweetened soy milk)
- ¼ C. Agave (maple syrup would also be great)
- 1½ Tsp. Pure Vanilla Extract
- 2 Tsp. Freshly Grated Ginger
- 1 Tsp. Ground Ginger
- Sprinkles, Cocoa Powder, or Powdered Sugar for Coating
- Lightly grease an 8×8 baking pan and set aside.
- Add the chocolate chips, non-dairy milk, and agave to a microwave-safe bowl. Heat for 30 second intervals, stirring in between, until the chocolate has melted. The texture should be smooth with no lumps.
- Add the vanilla, fresh and ground ginger, and stir to combine.
- Pour chocolate mixture into the prepared baking pan, cover with plastic wrap, and refrigerate for 1 hour. Once cooled, the mixture should resemble a thick chocolate ganache.
- Line a baking sheet with parchment paper, scoop tablespoon-sized balls of the chocolate and place them on the parchment paper.
- Once all of the truffles have been portioned out, roll each truffle center between the palms of your hands to form smooth balls. This is a messy process and the chocolate melts quickly, so work fast!
- Return the truffles to the fridge for 30 minutes to firm up.
- Roll the chilled truffle centers in sprinkles or the coating of your choice.
- Store in the fridge.
{ 27 comments… read them below or add one }
did you purchase that ramekin from crate & barrel? love it! so cute!
I did! I love Crate & Barrel!
Those are super cute! I’ve never made truffles b/c of the assumed mess of the whole rolling the chocolate into balls part but now that I say (write) that, I’m not sure why that would really be a BAD thing?!
haha It’s a little messy, but nothing that would deter me from making truffles again.
The key is making sure the filling is cold and working super fast so it doesn’t melt everywhere. I say go for it!
Yummy! These look incredible. Plus I love the pink sprinkles/sugar you rolled yours in – so pretty
I love the sound of ginger in them, that sounds so good!
I’m a sucker for pink sprinkles. Well, any sprinkles for that matter.
Sounds decadent and looks absolutely amazing! I would love to try some.
Thanks, Spencer!
How cute are the pink sprinkles! I don’t loveee fresh ginger but I can appreciate the taste of it, especially in a truffle, yes please!
The ginger is noticeable, but not too strong in these. It’s just enough to keep the flavor interesting.
These are absolutely adorable! Perfect for Valentines Day.
I love ginger so much and I actually have all of these ingredients on-hand. I’m definitely going to be making these. Thank you! <3
The pink sprinkles are fun – kind of like glitter!
wow! I am not a vegan or vegetarian but this looks very yummy and interesting….
Thanks, Melina!
I’ve never done ginger with chocolate, but I bet it WOULD be perfect together. And those sprinkles with the chocolate are definitely perfect together
You have to give the ginger/chocolate combo a try!
I made vegan brownies this weekend just so I could lick the bowl… and well, so that I could eat brownies too! I love the ginger chocolate combo- it’s highly underrated!
Sometimes I make small batches of vegan cookies just for the cookie dough and don’t even bother baking them.
Oh my word, these look amazing, do you know how much I LOVE chocolate and ginger?? COME TO MOMMA!!!
These are amazing, thank you!
Happy Love Day!
xxoo
These sound really good, and I love how pretty they look….very festive!
Thanks, Ashley! The pink sprinkles remind me of glitter, which is generally a good thing in my opinion.
Looking forward to checking out your blog!
Looks delicious! You always have the best chocolate recipes!
i love ginger and chocolate together and those pink sprinkles are making them look even more fun!
Thanks, Richa! I just clicked over to your blog – your photography is beautiful! Looking forward to reading your posts.
Thank you for the effort and genius you put into your blog.
Richie
Thanks, Richie!
That purple is dazzling, doll…
{ 4 trackbacks }