Yield: About 20 truffles
Prep time: 20 minutes, plus 1-2 hours chilling time
Cook time: Less than 5 minutes
1 tablespoon finely-grated fresh ginger (from a piece of ginger about 2 inches long)
1/2 cup unsweetened almond milk
1/2 teaspoon vanilla extract (omit if your almond milk has vanilla in it already)
Pinch of salt
10 ounces chopped semisweet chocolate or chocolate chips (I used Enjoy Life)*
1-2 tablespoons cocoa powder, for rolling
*If you need your truffles to be dairy-free, vegan, or soy-free, make sure to check the ingredients on your chocolate carefully since many brands contain soy or milk products. If you are looking for a chocolate without refined sugar, check out Eating Evolved bars, which are sweetened with maple syrup.
Place the chocolate chips or chopped dark chocolate in a medium heatproof bowl. Combine the ginger, almond milk, vanilla, and salt in a small saucepan over medium heat. Bring the mixture to a gentle boil, then pour it over the chocolate. Cover the bowl, wait a minute or two for the chocolate to melt, then whisk the mixture until smooth.
Chill the truffle mixture until it’s firm enough to scoop (30-45 minutes). Line a baking sheet with parchment paper, and fill a glass with very hot water. Use a melon baller (the larger side if it’s double) or teaspoon measure to scoop out one truffle at a time, dipping the utensil in hot water in between scoops. It’s okay if the balls are not perfectly spherical–truffles are supposed to be rustic, and you’ll have a chance to round them out a bit when you roll them in cocoa. You should end up with about 20 truffles.
Place the cocoa powder on a plate or on a sheet of parchment, and briefly use the palm of your hand to roll each truffle in the cocoa until well-coated. (If it’s very warm in your kitchen, you may need to place the truffles in the fridge or freezer for a few minutes before rolling them in cocoa; mine were firm enough to roll right away.)
Store the truffles in the refrigerator, and serve chilled or at room temperature.