A Calculated Whisk

Creative paleo and gluten-free recipes

  • Home
  • About Me
    • Photography Portfolio
  • Cookbook
  • Recipe Index
  • Paleo
    • Paleo Eating
    • A Paleo Pantry
  • Blogging

Choco-Ginger Truffles

June 27, 2014 By Becky 10 Comments

Choco-Ginger Truffles (Paleo)
The chocolates pictured here are survivors of a kitchen disaster.
Truffles are easy and fun to make, and I find the process comforting.  To make these ones, I peeled a chunk of ginger with a spoon (like this), grated it with a microplane, and dropped it into a saucepan with almond milk, vanilla, and a pinch of salt.  Once the mixture had come to a robust simmer, I poured it over a bowl of chocolate chips.  I whisked the mixture into shiny perfection: truffle batter.
Choco-Ginger Truffles (Paleo)
So far, so good.  I let the batter chill in the freezer, compartment of choice for impatient truffle-makers. When it was firm, I formed the truffles with a melon baller, a method I learned from watching Ina Garten.  If you don’t have a melon baller, you can approximate one with a teaspoon measure; just make sure you dip the utensil in hot water in between truffles, and don’t be afraid to scoop forcefully.
After a quick roll in some cocoa powder, the truffles were almost ready.  I ate one, consumed the equivalent of another by scraping the bowl with a spoon so that no gingery chocolate would go to waste, and stashed the tray with the twenty remaining truffles in the fridge to chill.

Choco-Ginger Truffles (Paleo)
A bit later, lunchtime rolled around.  I took a carton of eggs out of the fridge and headed for the stove.  I glanced back as I closed the refrigerator door, worried I had upset the delicate system of containers upon which the tray of truffles was placed.  For a moment it seemed like I’d gotten away with it.  Then, the tray of truffles slid out triumphantly, propelling most of its contents into the depths of the corner where the broom stays and the shadows under the washing machine.
Only five truffles survived.
I was especially sad because these are my favorite truffles out of all the ones I’ve made.  I love classic truffles (and the coconut-almond variety), brownie batter truffles, lemon cheesecake and cranberry truffles–but these choco-ginger truffles trump them all.  Ginger adds an irresistible edge to chocolate, and I’m totally hooked.
As soon as I clear a nice, flat, safe spot in the fridge, I’ll be making these again.  In the meantime, will you comfort me with tales of your own kitchen disasters?  I’d love to hear about them in the comments!

Choco-Ginger Truffles
Yield: About 20 truffles
Prep time: 20 minutes, plus 1-2 hours chilling time
Cook time: Less than 5 minutes

Ingredients:

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.

Choco-Ginger Truffles (Paleo)
This post contains affiliate links.  If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected).  Thank you so much for supporting my blog!

Filed Under: dessert, gluten free, paleo, recipe, vegan, vegetarian Tagged With: candy, chocolate, five ingredients or less, ginger, grain free, truffles

« Monkfish with Lemongrass-Scallion Sauce
10 Paleo Recipes for Summertime Celebrations »

Comments

  1. Stacy says

    December 18, 2016 at 1:22 am

    Absolutly delicious!

    Reply
    • Becky says

      December 20, 2016 at 12:12 am

      Thank you, Stacy! So glad you like them!

      Reply
  2. Tina says

    August 1, 2014 at 2:22 pm

    These truffles look gorgeous and delicious. They'll be the perfect holiday gift to my family and friends. 🙂 I found you on Instagram and just started following you!
    Tina from http://www.tinaschic.com

    Reply
    • Rebecca Winkler says

      August 2, 2014 at 2:40 pm

      Thanks, Tina! Let me know what you think when you make them. I stopped by to follow you on Instagram, too–welcome to my favorite form of social media!!

      Reply
  3. Jessica S. says

    June 29, 2014 at 10:27 pm

    Those sound so delicious, Becky! I am so sorry many of them fell; that would make me crazy and disappointed! If it makes you feel better, a few years ago I slipped in my kitchen and dropped the frosted cake I just made and was carrying, and I didn't even get a chance to try it!

    Reply
    • Rebecca Winkler says

      June 30, 2014 at 2:25 am

      Oh no! That must have been SO sad…I would have been dangerously tempted to try it anyway :/

      Reply
    • Jessica S. says

      June 30, 2014 at 3:33 pm

      If I'm being honest, I think I did maybe take a scoop from the part that was on top and thus not touching the floor. 🙂 It was so tragic in the moment though!

      Reply
    • Rebecca Winkler says

      July 7, 2014 at 1:42 pm

      I totally would have done that. And I agree…really tragic!!

      Reply
  4. Janie Penn says

    June 27, 2014 at 2:48 am

    All I can say … is YUM!

    Reply
    • Rebecca Winkler says

      June 27, 2014 at 8:01 pm

      I agree! I only wish I had gotten to eat more of them…

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hi, I’m Becky!

Welcome to A Calculated Whisk, where I share creative paleo and gluten-free recipes. Learn more about me here.

Connect with ACW on social media:

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Looking for something?

Subscribe via email and get a free e-book!

Instant Pot Recipes

Instant Pot Colcannon

Instant Pot Colcannon

Instant Pot Balsamic Short Ribs

Instant Pot Tomato Sauce (made with fresh tomatoes)

Instant Pot Short Rib Ragu

Instant Pot Short Rib Ragu

In a hurry? Try these 30-minute recipes:

Stuffed Avocados with Shrimp and Mango + Jalapeño Aioli

Stuffed Avocados with Shrimp and Mango

Rainbow Salad with Grilled Chicken and Raspberry Walnut Dressing (Paleo, Whole30)

Rainbow Salad with Grilled Chicken and Raspberry Walnut Dressing

Grain-free Crepes with Apricot Preserves

Thai Basil Noodles with Beef (Drunken Noodles)

Thai Basil Noodles with Beef (Drunken Noodles)

my healthy aperture gallery
rodelle brand ambassador

Privacy Policy

All text and photographs (c) Rebecca Winkler 2013-2020 unless otherwise noted.

Copyright 2013-2020 Rebecca Winkler · Foodie Pro Theme by Shay Bocks · Genesis Framework · Powered by Wordpress