Ingredients for Ginger Truffles
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How to Make Ginger Truffles
- Pulverize 150g of dairy-free biscuits (like gluten-free digestive biscuits) in a food processor until you have fine crumbs.
- Add 2 tablespoons of finely grated fresh ginger and process for 1 minute, scraping down the sides halfway through.
- Add 200g of dairy-free dark chocolate, broken into small pieces, and process until a sticky dough forms.
- Spread the dough evenly onto a baking tray lined with parchment paper and refrigerate for at least 30 minutes, or until firm enough to roll into balls.
- Roll the dough into 1-inch balls and place them on a baking tray lined with parchment paper. Refrigerate overnight.
- Melt 100g of dairy-free dark chocolate in a double boiler or microwave. Dip each ginger ball into the melted chocolate, ensuring it's fully coated. Place them back on the parchment-lined tray.
- Refrigerate until the chocolate is completely hardened. If the mixture becomes too stiff to roll easily, remove it from the fridge for a few minutes to soften slightly. You may need to work in batches.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
9g
Fat
32g
Carbs
4g
