Ginger truffles

Diets

Vegetarian

Ingredients

Produce
- 150 g Candied ginger
- 2 tsp Ginger, ground

Canned Goods
- 80 ml Heavy cream or coconut milk, canned

Baking & Spices
- 250 g Semi-sweet chocolate

Bread & Baked Goods
- 30 Paper cupcake liners, mini

Dairy
- 5 tbsp Coconut butter or unsalted butter

Found on 1bigbite.com

Description

Use any kind of chocolate you like, even white chocolate will be great (but much sweeter) I prefer a mix of milk and bittersweet (72%) with one part milk and four parts bittersweet. Also great to use up chocolate Easter bunnies and Santas.

Ingredients

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

Directions

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.