Vegan Chocolate Ginger Truffles

February 13, 2012

in Other Desserts


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.


Vegan Chocolate Ginger Truffles
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 20 truffles
  • 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
  1. Lightly grease an 8x8 baking pan and set aside.
  2. 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.
  3. Add the vanilla, fresh and ground ginger, and stir to combine.
  4. 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.
  5. Line a baking sheet with parchment paper, scoop tablespoon-sized balls of the chocolate and place them on the parchment paper.
  6. 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!
  7. Return the truffles to the fridge for 30 minutes to firm up.
  8. Roll the chilled truffle centers in sprinkles or the coating of your choice.
  9. Store in the fridge.
I used a microplane to grate the ginger. It created a very fine pulp that evenly distributed in the melted chocolate.


{ 28 comments… read them below or add one }

Jasper @ crunchylittlebites February 13, 2012 at 6:05 pm

did you purchase that ramekin from crate & barrel? love it! so cute!


Amanda February 13, 2012 at 6:48 pm

I did! I love Crate & Barrel!


Gina @ Running to the Kitchen February 13, 2012 at 8:24 pm

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?!


Amanda February 13, 2012 at 8:30 pm

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!


Heidi @ Food Doodles February 13, 2012 at 9:58 pm

Yummy! These look incredible. Plus I love the pink sprinkles/sugar you rolled yours in – so pretty :D I love the sound of ginger in them, that sounds so good!


Amanda February 13, 2012 at 11:17 pm

I’m a sucker for pink sprinkles. Well, any sprinkles for that matter. :)


Spencer February 13, 2012 at 10:18 pm

Sounds decadent and looks absolutely amazing! I would love to try some.


Amanda February 13, 2012 at 11:17 pm

Thanks, Spencer!


katie @KatieDid February 13, 2012 at 10:43 pm

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!


Amanda February 13, 2012 at 11:19 pm

The ginger is noticeable, but not too strong in these. It’s just enough to keep the flavor interesting. :)


Emily February 14, 2012 at 6:14 am

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


Amanda February 14, 2012 at 12:45 pm

The pink sprinkles are fun – kind of like glitter! :)


melina February 14, 2012 at 10:23 am

wow! I am not a vegan or vegetarian but this looks very yummy and interesting…. ;)


Amanda February 14, 2012 at 12:45 pm

Thanks, Melina!


Sally @ Spontaneous Hausfrau February 14, 2012 at 1:18 pm

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 :)


Amanda February 14, 2012 at 1:44 pm

You have to give the ginger/chocolate combo a try!


Lauren @ Oatmeal after Spinning February 14, 2012 at 2:41 pm

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!


Amanda February 14, 2012 at 2:46 pm

Sometimes I make small batches of vegan cookies just for the cookie dough and don’t even bother baking them. :)


Kris | February 14, 2012 at 5:13 pm

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!


Ashley February 15, 2012 at 3:09 am

These sound really good, and I love how pretty they look….very festive!


Amanda February 15, 2012 at 3:32 am

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!


Stephanie @ Mr and Meatless February 15, 2012 at 7:48 pm

Looks delicious! You always have the best chocolate recipes!


Richa@HobbyandMore February 18, 2012 at 2:13 am

i love ginger and chocolate together and those pink sprinkles are making them look even more fun!


Amanda February 18, 2012 at 3:06 am

Thanks, Richa! I just clicked over to your blog – your photography is beautiful! Looking forward to reading your posts. :)


Richie July 8, 2012 at 6:17 am

Thank you for the effort and genius you put into your blog.



Amanda July 8, 2012 at 9:47 am

Thanks, Richie!


Colette February 14, 2013 at 1:28 am

That purple is dazzling, doll…


Frank May 20, 2014 at 6:57 am

Sweet and heavenly. But I don’t like ginger. What’s a great substitute for ginger?


Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: