Vegan chocolate truffles with bright winter flavours of ginger and orange. These are so easy and you can't beat the taste, even though they're made with coconut cream instead of dairy.
Place the chocolate into a heat-safe bowl and set aside. Heat the coconut cream in a small saucepan until simmering, then pour it over the chocolate.
150 grams full-fat coconut cream
Let the milk sit with the chocolate for about 30 seconds, then whisk to combine.
200 grams dark chocolate
Add the ginger, orange zest, and vanilla, and whisk to mix again.
Zest of an unwaxed organic orange, 1/2 teaspoon fresh ginger, 1/4 teaspoon vanilla powder
Let the truffle mixture cool to room temperature before covering and refrigerating. Chill for at least four hours, or until hard enough to scoop and chilled through.
Add some cocoa powder to a bowl and set aside. Use a teaspoon to scoop small pieces from the cooled truffle mixture.
Roll the pieces in your hands to form rough balls, then place in the cocoa powder. Coat each truffle in cocoa.
Place the coated truffles into a container and refrigerate for up to one week. These freeze well for up to a month.
Notes
• You can also dip the truffles into dark chocolate instead of rolling them in cocoa. Just melt chocolate over a double boiler with a half teaspoon of coconut oil, then use a fork to dip the truffles. Do this if they need to be able to sit out of the fridge for a while.