We are slightly obsessed with ginger based sweets, so when Christmas rolls around it’s the perfect excuse to make as many variations on ginger based goods as possible!
A delightfully rich dark chocolate filled with a soft, creamy gingerbread flavoured centre
Make the chocolate by melting the coconut oil and rice malt syrup together in a small saucepan over medium heat. Remove from the heat and add in the cacao, whisking to remove any lumps. Set this mixture aside while you make the filling.
For the filling blitz all the ingredients together in a food processor until a smooth paste is formed.
To assemble the truffles, pour a thin layer of chocolate into the chocolate moulds. Allow to set slightly before adding a small dollop of filling on top. Cover the filling with another layer of chocolate.
Allow the mixture to set slowly at room temperature before transferring to the freezer to set completely.
To ensure that the chocolate are a creamy consistency serve directly from the fridge.
They will keep in an airtight container in the fridge for a good few weeks, if not a month.
You can find various chocolate moulds online. Size of the mould will determine how many truffles you make.
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