Raw Chocolate & Ginger Truffles

I want to say Easter is my favourite time of year but I think I’ve said that about Christmas, Valentines, literally every holiday that involves eating! I do like eating. And chocolate, I LOVE chocolate. With Easter fast approaching I’m experimenting every which way with flavour combinations and I think I’ve found my favourite so far –
Chocolate & Ginger Truffles
Makes 12/15
60g cacao butter
45g raw honey – or sweetener of choice
45g coconut oil
80g cacao powder plus extra for dusting
1.5 inches ginger, grated
Pinch of salt
  1. Put the cacao butter, coconut oil and honey into a bain marie and gently heat over gently simmering water
  2. Once fully melted, take the bowl of the saucepan and stir in the cacao powder and ginger until fully combined
  3. Place the bowl in the fridge to cool. You want the chocolate to start to solidify slightly so you can roll the mixture into balls. I checked after 10 minutes and then every 5 minutes until the right consistency was acheived
  4. Roll the chocolate into balls, I tend to use half a heaped dessertspoon for each truffle then roll in the cacao powder
  5. Pop back into the fridge for 30 minutes, they will happily stay here until ready to be eaten – just take out 5 minutes before eating
I hope you enjoy this simple recipe as much as I do!
Hannah x