Okay, I have a confession to make – I made these Dark Chocolate Gingerbread and Apricot Truffles aaaaages ago… I know, I’m sorry I just couldn’t help myself. I bloody love Christmas and I bloody love truffles – and as you have probably gathered by now I love anything spiced or gingerbread flavoured. So it was a natural combination of ingredients for me to be combining but they still needed something extra special. Truffles are great simply left plain, but I sometimes crave them with a little more summat summat… I like some texture to them but chopped nuts just seem so… ordinary… I had to come up with something packed full of flavour and juicy – and that’s when I had the idea to lace these beautifully smooth truffles with some chewy, juicy, chopped apricots.
You don’t have to eat these at Christmas though – they’re perfect all year round and you can use the recipe as a basis to change the flavour to suit your preferences. So enough of my blabbing – here is the recipe!
Yields: 16 truffles
Prep Time: 30 minutes
Cook Time: 15-20 minutes
For the truffles:
125ml coconut milk
100g 90% chocolate/dark vegan chocolate
1.5 tsp blackstrap molasses
1 tbsp raw honey or pure maple syrup
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground allspice/nutmeg
1/8 tsp ground cloves
Pinch fine Himalayan pink salt (grind if coarse)
3 tbsp chopped dried apricots
For the dusting:
1 tbsp cacao powder
1 tsp ground cinnamon
1/2 tsp ground ginger
For the chocolate coating:
40g 90% chocolate/dark vegan chocolate
1/4 tsp ground ginger
Chopped dried apricots (optional topping)
Gold leaf (optional topping)
- Start by cutting your chocolate into fine shards, place into a medium sized bowl and set aside.
- In a small saucepan add your coconut milk, molasses, honey, spices, salt. Heat on a low heat until it begins to simmer. Stir frequently.
- Once heated pour your coconut milk over your chocolate and add your chopped apricots. Stir very gently, to prevent the chocolate from going grainy, with a rubber spatula until combined.
- Transfer your mixture into a sealed container and chill in the fridge overnight or for at least 4 hours.
- Using a melon baller or tablespoon measure scoop out your truffle balls and quickly but gently roll them in the palm of your hands into smooth balls.
- Combine your cacao powder, ground cinnamon, and ginger until evenly distributed. Coat half of your truffles in cocoa and gently tap off any excess with your fingers.
- In a bain-marie heat your chocolate and ground ginger on a low heat until fully melted. Using a fork gently roll the truffles in the chocolate and place them onto a lined baking tray. Top with dried apricots or even gold leaf!
- Store all truffles in an airtight container in the fridge for upto a week or in the freezer for 3 months. If storing in the freezer be sure to thaw out in the refridgerator before leaving at room temperature!