Chocolate Ginger Truffles
Written by Lisa Marley - Plant-based Chef
Prep time 10 minutes
Setting time 3 hours
Makes 15 - 20 truffles
- 200ml plant-cream
- 100g vegan dark chocolate
- 1 tbsp ground ginger
- 100g Gluten Free Panko Crumb
- 2 tbsp ground ginger
Chop the chocolate into small pieces and gently melt in a pan.
Transfer to a medium bowl and add the ginger.
Add in the cream and stir quickly to form a ganache.
Set for 3 hours in the fridge, then roll into bite size balls.
Mix 2 tbsp of ground ginger with the Gluten Free Panko Crumb.
Coat the truffles in the crumb.
Eat within 3 days.