Gingerbread Dark Chocolate Truffles
Happy holidays! Are you up to your eyeballs in cookies? Does your oven need a break?
I’ve got you covered. Let’s step away from the flour and the (vegan) butter for a moment and switch things up. I’m thinking 10 ingredients, no-bake, and gingerbread-spiced. Sound like a plan?
I had a sudden urge to revamp an old favorite chocolate truffle recipe with a holiday spin, so Aaron and I made a quick stop at Target to pick up a couple of ingredients and three other things we realized we needed, and then I stared longingly at all of the decorations we can’t buy because we’re still in road trip/essentialist mode. It took all of my willpower not to load up our cart with pretty white lights, star-shaped cookie cutters in every size, and sparkly red finishing sugar. But, I did it. And I had our tiny, packed-to-the-brim car to thank, and also the prospect of vegan chocolate truffles calling my name.
I’m really happy with the way these dark chocolate treats turned out. They’re rich, smooth, and creamy, with the loveliest flavors of ginger, nutmeg, and clove. Don’t be intimidated by the longer than usual prep time—only 10 minutes of it requires any effort at all. The rest is waiting for the chocolate to chill, which is an excellent time to make yourself a cup of tea, cozy up on the couch, and watch a Christmas Story for the twenty millionth time (it never gets old).
These simple and easy gingerbread chocolate truffles will be worth the wait.
Thank you to WhiteWave Foods & Target for sponsoring this post!
Gingerbread Dark Chocolate Truffles
Gingerbread Dark Chocolate Truffles
Serves: 15-18 truffles
Prep Time: 2 hours 30 mins
10 ingredient vegan chocolate truffles! Extra dark chocolate flavor and gingerbread spiced, with only 10 minutes of active prep work.
Cuisine: Gluten Free, Vegan Servings: 15-18 truffles
Prep Time: 2 hours 30 mins
10 ingredient vegan chocolate truffles! Extra dark chocolate flavor and gingerbread spiced, with only 10 minutes of active prep work.
Instructions
- Lightly grease an 8x8 baking pan with coconut oil. Set aside.
- Add the chocolate chips, creamer, and agave nectar to a microwave-safe bowl. Heat for 30 second intervals in the microwave, stirring in between, until the chocolate has melted. The texture should be smooth and glossy with no lumps.
- Stir in the vanilla, ground ginger, nutmeg, cloves, and salt. Pour the chocolate mixture into the prepared baking pan, uncovered, and refrigerate for at least 2 hours. Once cooled, the mixture should resemble a very thick chocolate ganache.
- To assemble the truffles: Line a baking sheet with parchment paper. Scoop scant tablespoon-sized balls of chocolate and place them on the parchment paper. Return the truffles to the fridge for 5 minutes to chill. Next, roll each truffle between the palms of your hands to form smooth balls. This is a messy process and the chocolate melts quickly, so you need to work fast (I find it helpful to run my hands under ice cold water then dry them immediately prior to handling the chocolate). Return the truffles to the fridge for 30 minutes to firm up.
- Once chilled, roll the truffles in a generous amount of cacao powder to coat them. Leftover truffles should be stored in the fridge.
Notes [2]
If it’s on the warmer side when you make these and the chocolate is too soft/sticky to work with, you can use your freezer instead of the fridge to help the truffle mixture hold its shape.
Adapted from my Ginger Chocolate Truffles recipe.
Copyright © 2022 Amanda Maguire for Pickles & Honey
