Easy chocolate ginger truffles recipe
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- Dish type
- No cook sweets
A tasty, quick and easy chocolate truffles using ginger nut biscuits to create a warm and satisfying flavourful treat. These make great prezzies too!
London, England, UK
32 people made this
- 250g ginger nut biscuits
- 40g cocoa powder
- 45g desiccated coconut
- 1 (397g) tin condensed sweetened milk
- extra desiccated coconut for rolling
MethodPrep:45min ›Extra time:1hr chilling › Ready in:1hr45min
- Crush the biscuits or blitz in a food processor to fine crumbs. Add the cocoa powder and coconut, and mix well. Stir in the condensed milk gradually till well combined.
- Take a small amount of the mixture and roll into bite sized balls. Roll each ball into the extra coconut and place on a tray, taking care not to let the balls touch.
- Place the balls in the fridge for 1 hour.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
these are soo tasty u have got to try them, soo easy too!!-23 Mar 2013
Easy 4 ingredient ginger chocolate truffles
file these easy 4 ingredient ginger chocolate truffles under “super delicious happy accident”. that said, the “origin story” is going to be pretty short because, uh, i don’t remember it. i really wish i could remember what i was trying to do over the summer that led to these truffles but… i don’t remember for sure. i’m just happy it didn’t work, whatever it was.
i *think* i was trying to make ganache for something (maaaaybe it was this cardamom cake??) and a) the ganache recipe that i started from turned my pile of chocolate and cream into this poorly behaved, gloopy mess and b) i changed my mind and decided i didn’t want a chocolate ganache after all (i know. that’s why i think it was the cardamom cake because never ever have i ever thought, “no, this is better without chocolate”. except with that cake. which would be an amazing christmas morning/new year’s day(/tomorrow) brunch cake, by the way… just saying.)
anyway, never one to waste food, especially when said food is basically straight up chocolate, i threw the messy ganache in the fridge in hopes that something magical would happen to it and it would behave/the cream in it wouldn’t spoil before i figured out what to do with it.
i’m happy to report that for the first (and only!) time ever, “ignore it and hope for the best” actually worked! when i next peered at the failed ganache, i saw that it had smoothed out and become much more solid. intrigued, i dug a spoon into it and realized i might have the makings of chocolate truffles on my hands (literally, when i later rolled them out).
after i quick dip in a mixture of 50/50 cocoa powder and ground ginger, i was able to confirm (for research purposes, of course) that yes, these were truffles. and they were good. and i would be making them again. on purpose.
the only snag was that the weather was just heating up as all of this was going on and i knew what would happen if we all tried to roll chocolate truffles in the heat of summer. so i shelved the recipe for a few months while i eagerly awaited cooler weather (and the accompanying cold hands).
ok, well, that didn’t turn out to be so short after all, but maybe we knew that was going to happen? before i turn you loose to go make your own truffles to “give to friends and family as gifts” (/eat yourself ::cough::), let’s discuss these little guys for a second.
first and foremost, if you don’t like ginger, you can replace it with ground cinnamon to coat the truffles. or just use plain cocoa powder.
second, serious truffle recipes instruct you to plunge your hands into a bowl of ice water to chill them periodically so you don’t melt the chocolate as you’re rolling the truffles. as someone who spends a decent bit of time and energy trying to prevent her hands from being painfully numb, i chose to pass on this tip. also, i own soap and just accepted that by the time i was done, the minimal amount of heat that my hands produce would be sufficient to cover my palms in chocolate. i’m ok with that. so were the truffles.
that said, i’m pretty sure this is unrelated but, if you haven’t been playing with play-doh in a couple of decades, it can be surprisingly hard to roll out perfect spheres. it’s ok. you can just eat the first few or reroll them (if you haven’t coated them yet) once you get the hang of it. and you will get the hang of it.
lastly, if you’re going to give these as gifts, please keep in mind that they will not last forever, especially out of refrigeration (see: heavy cream). i put some storage tips at the end of the recipe.
alright, noooow you can run to the kitchen to make these. you know, to “give as gifts”.
Did you know the antioxidants in Medjool dates play an important role in ridding the body of bad fats and reducing the risk of cancer?
Their high fiber content also fights deposition of plaque, mostly associated with development of arteriosclerosis.
Candied ginger is not only a sweet pick-me-up, it’s also a centuries-old remedy for nausea, inflammation, and certain cancers. Candied ginger can have a positive effect on your health, and it is a great alternative to traditional sweets.
Add in coconut and a fresh orange, and this recipe is not only full of luxurious flavor, it’s designed to help you fight cancer in the kitchen.
Dairy Free, Gluten Free, Vegetarian, Vegan
15 pitted medjool dates
1/4 cup candied ginger
1 cup raw cacao powder, divided
1/3 cup shredded coconut
Zest of 1/2 small orange
1 teaspoon sea salt
1 tablespoon maple syrup
1. Combine dates, ginger, 1/2 cup cacao powder, coconut, orange zest, salt, and maple syrup in the bowl of a food processor fitted with blade attachment and process until smooth.
2. Place remaining 1/2 cup cacao powder in a shallow bowl.
3. Roll ginger-date mixture into 1-inch balls, then roll the truffles in the cacao powder.
Ginger Chocolate Truffles
Ginger Chocolate Truffles Author: Alex Caspero Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 30 truffles Ginger Chocolate Truffles! Mostly raw gingerbread-orange truffles rolled in chocolate. So easy and delicious!
- 2 cups pitted dates (about 20 medjool dates)
- 1 tsp . ground ginger
- 1/2 tsp . cinnamon
- 1/4 tsp . pure vanilla extract
- 1/3 cup almonds
- 1 tsp . fresh orange zest
- 1 tbsp . fresh orange juice
- 2 tsp . molasses
- 2 cups chocolate chips (use dairy-free for vegan version)
- 1 tsp . coconut oil or other oil for melting chocolate
- Place pitted dates in a food processor and pulse a few times to chop. Add in the ground ginger, cinnamon, vanilla, almonds, orange zest, orange juice and molasses and pulse until a slightly chunky puree forms. You want it to be caramel like in texture but still able to pinch off. Taste it! If you like more ginger flavor, nows the time to add it!
- Remove the ginger-orange mixture and place into a bowl.
- Place in the freezer or refrigerator for at least 20-30 minutes until chilled.
- Remove the dough from the freezer or refrigerator and pinch a tbsp. or so at a time and roll into balls. I like to make them small enough that you can enjoy them in 2 bites. Place into a wax paper or parchment paper lined baking sheet.
- Once all the balls are rolled (you should have about 25-30) place back in the freezer to chill. If the dough is cold enough, it won’t melt when you roll it in chocolate! You can enjoy them
- Place the chocolate chips in a medium sauce pan with the coconut oil and melt over medium-low heat.
- Place the balls, one at a time in the melted chocolate until just coated. Remove and place back on the parchment lined baking sheet. Alternatively, you can melt the chocolate and drizzle it onto the balls.
- Enjoy as is or place in the fridge while not eating!
10. Turmeric Ginger Honey No-Churn Ice Cream
Sorbet is phenomenal, but some people prefer the consistency &ndash and dairy &ndash of ice cream.
This ice cream requires some time to freeze, but you won&rsquot need an ice cream maker to make it!
All you&rsquoll need is a bowl and a handheld mixer.
The ice cream comes out a lovely golden color, and thanks to the ginger, turmeric, honey, cinnamon, and cardamom, it tastes incredibly fresh.
The recipe also calls for just a hint of chili powder and white pepper.
These enhance the ginger and give the whole dessert an exotic, tongue-tickling flavor that I love.
If you&rsquore unsure, you can leave those out without sacrificing the ice cream&rsquos overall yumminess.
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How to make these no bake gingerbread truffle:
You’re going to start by putting the gingersnaps in the food processor and grinding them up until they become fine crumbs. While the easiest way to turn your gingersnap cookies into crumbs is to blend them in a food processor or blender, but you can also put all of the cookies in a gallon-sized resealable bag and smash them/roll them with a rolling pin.
Then, place the freshly ground gingersnap crumbs into a medium-sized bowl with the softened cream cheese. And then, use either your hand or stand mixer and combine both together.
Once you have the gingersnap mixture finished, roll the dough into 1 inch balls and then place them on the cookie sheet lined with a silicone baking mat or wax paper. You should be able to get about 36 or so 1 inch balls.
Place the cookie sheet into the fridge for about 45 minutes and when you have about 5-10 left start to prepare the chocolate dip for the truffles.
You will do this by following the melting instructions on the almond bark package. You can also look HERE to find out how to melt the almond bark through boiling.
Once the almond bark has been melted, simply dip each gingerbread ball into the almond bark using your favorite tool or a fork. Then, return the ball to the baking sheet.
If you want you can sprinkle it with nutmeg to add a little garnishment. Then, just repeat this until all the balls are coated with almond bark.
Once all the no bake gingerbread truffles have set up and hardened, place them into an airtight container and store them in the fridge.
While you can serve these and have them sit at room temperature for a few hours, they must be stored in the fridge.
If you would like to see how to make more truffles, be sure to check out our YouTube channel ! You will be able to find so many great recipes there for you to watch and learn how to make the recipes step by step. One of our favorite truffle recipes to make during the holidays are these downright delectable and easy peppermint oreo truffles .
We love truffles! We have tons of recipes on our site:
- NO BAKE SUGAR COOKIE TRUFFLES
- CHOCOLATE CHIP COOKIE TRUFFLES
- EGGNOG TRUFFLES
- PUMPKIN PIE TRUFFLES RECIPE
- NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE
Orange-Ginger Chocolate Truffle Recipe
In this months cacao herb box I wanted to send you a little extra special “something” to send the box into over the edge awesomeness but really, what is more awesome than a box full of cacao? So I scoured, searched, and experimented until I discovered this delicious the orange-ginger chocolate truffle recipe – the recipe which created the truffles found in this months large herb box.
Generally, when I use cacao medicinally, it is linked to the emotional and physical heart. Last year in the Hawthorn herb box I sent out hawthorn chocolates, which were also a big hit (You can find that recipe here). This year, with all this crazy snow most of the country seems to be experimenting, I wanted to include some antioxidant rich, warming, and decadently delicious chocolate true chocolate lovers could enjoy. These truffles are not for those who only like milk chocolate. No, they are for people who love cacao in all its dark glory, add a bit of spice, a bit of zest and some sweetness – this is a chocolate for chocolate lovers.
It pairs well with tannic red wines, I love it with the organic red table wine Our Daily Red, which is both inexpensive and easy to find. You wine lovers out there I’m sure could find a better pairing. If so please let me know! I have also enjoyed these with coffee and tea. I brought them my recipe club during chocolate month, gave them as gifts to my accountant, provided them as snacks for my apprentices, and shared with my local coffee shop. No one had a bad thing to say about them – as long as they enjoyed dark chocolate.
So, please enjoy these delicious, zingy, peppery cacao truffles. If you make too many just pop them in the freezer to be enjoyed at a later date. Just one seems to hit the chocolate spot without the temptation to over indulge. If you would like to learn about the medicinal uses of chocolate, be sure to subscribe to this month’s Cacao issue. You can subscribe HERE.
- 1/2 cup natural, unsweetened nut or seed butter (e.g., peanut, cashew, sunflower, or tahini)
- 3 tablespoons honey, agave nectar, or pure maple syrup
- 1/8 teaspoon fine sea salt
- 2/3 cup lightly packed all-natural, sweetened vanilla whey protein powder
- Suggested Coatings (optional):
- Miniature semisweet chocolate chips or cacao nibs
- Unsweetened, natural cocoa powder
- Unsweetened flake or shredded coconut, plain or toasted
- Finely chopped toasted or raw nuts (e.g., almonds, walnuts, pistachios, hazelnuts)
- Toasted or raw seeds, finely chopped if needed (e.g., sesame, chia, pepitas, hemp hearts, sunflower)
- Finely chopped dried fruit (e.g., cherries, raisins, apricots, blueberries)
- Matcha powder
- Quick-cooking rolled oats
What ingredients are in chocolate coffee truffles?
Simply put, chocolate truffles usually only contain two ingredients heavy cream and chocolate. Although in these I add coffee and butter. The butter makes them extra creamy!
- Chocolate &ndash Using pure chocolate (comes in 4 oz in the US but 3.5 in Norway) is the best way. Chocolate chips doesn&rsquot really melt the same way! Good news for any Norwegians out there, as chocolate chips are just too expensive (and not nearly as tasty as the block of chocolate). You can use both milk and dark chocolate for these truffles. I do prefer dark chocolate here, but milk chocolate is pretty banging too. Just reduce the amount of heavy cream to 1/2 cup instead.
- Heavy Cream &ndash just do not skimp on the fat here. Using half-and-half or milk wouldn&rsquot work as the truffles will not set correctly. These chocolate coffee truffles aren&rsquot made for the physical health, but our mental health &ndash am I right or am I right?
- Butter &ndash not completely necessary, but adding just a small touch of butter helps with the creaminess. I once added just a tad too much (like half a tablespoon) and it was almost a dreamy creamy overload! Not that I didn&rsquot eat them all&hellip
- Coffee &ndash Instant coffee granules mixed with the heavy cream to make the most amazing pop of coffee flavor. You can of course choose any other flavoring (or nothing at all), but this time it&rsquos the coffees time to shine.
- Coffee liqueur &ndash if you&rsquore feeling feisty. It&rsquos just a small amount, but it makes the truffles feel extra luxurious.
And that is pretty much it!
1. Cut the chocolate into small pieces. You can put chips in a food processor until broken up a bit, or chop with a knife if you have a block. Separate the chocolate - 1 pound for the truffles and 1 pound for coating.
2. Heat the whipping cream, butter, ground ginger and cinnamon over medium heat until the butter is melted and the cream is scalded.
3. Remove from heat and stir in 1 pound of the chocolate. Continue stirring until all pieces are melted and there are no lumps.
4. Pour into a shallow dish - like a pie pan - cover, and refrigerate. The more it is spread out, the quicker it will cool. You can leave it overnight or for just an hour or two - to see if it is ready, take a spoonful and roll in between your palms. If it forms a firm ball, you can proceed.
5. Repeat the process, taking a spoonful and rolling it into a ball between your palms. It is surprisingly easy to work with. Place the balls on a plate or tray and into the freezer to cool.
6. Cut the crystallized ginger into 1/8 to 1/4 inch cubes.
7. To coat the truffles, melt the rest of the chocolate (I do this in the microwave, stirring every thirty seconds). There are a couple of ways to coat. If you want a perfect smooth coating, you can dip and carefully remove to a piece of parchment. For easier coating and a more rustic appearance, roll between your palms after dipping - the chocolate will become a bit spikey and uneven. After you have coated the truffle, press a piece of crystallized ginger into the top.