If I were to anthropomorphize the flavour profile of ginger, I’d tell you all about her snappy, sassy character. She is difficult not to notice and constantly demands your attention. But, oh, you want to give her your attention. She is intoxicating. As soon as she enters the room, you cannot help but take note of her fiery energy. She is quick of wit, sharp of tongue and hot of head.
She is so good for you. She makes you feel warm and comforts you when you are tired, down or ill. She reminds you of all the good things you’ve got going on in your life. Ginger has friends everywhere. She can mix with all sorts of crowds. Though she can never hide her fiery nature, she can be sweet when she wants to.
Ginger is in love. She found Cocoa, who calms her down and keeps her level headed. He envelops her with unconditional love and makes her feel like queen that she is. They make an awesome team and bring out the best in each other. The rest of us can benefit in their union.
These truffles were produced under the warm glow of Ginger and Cocoa’s love. What teamwork.
Candied Ginger Truffles
- 1 cup cocoa powder
- ½ cup cream
- 4 tablespoons ginger syrup
- 1 tablespoon candied ginger
- 3 tablespoons coconut oil
- pinch of salt
Chop the candied ginger into very small pieces. Set aside.
Heat the ginger syrup, salt and cream in a saucepan and bring to a soft boil. Stir continuously.
Turn heat off and add coconut oil. Stir until fully incorporated.
Add cocoa powder in small batches and mix until thick and smooth.
Stir in candied ginger pieces. Let cool.
Form teaspoon sized balls by hand and dust with more cocoa powder. Try not to purposely make defective pieces just so you can eat them right away.
Store in the refrigerator. They should keep well in the refrigerator for 2-3 weeks. If removed, they will only last a day.
Makes 20-24 truffles.