Chocolate and Ginger Truffles

⏱ 3 min read

These are delicious as well as being easy to make. Store them in the fridge as they are best eaten quite cold. You can freeze them too.

Makes about 18 truffles

225g ginger cake, crumbled (see below for a ginger cake recipe if needed)

100g good quality plain or milk chocolate, broken into pieces

85g preserved ginger (the kind that is in syrup in a jar) chopped into very small pieces

2 tbsp syrup from the ginger jar

100g good quality plain or milk chocolate, grated or you could use crumbled chocolate flakes

• Melt the chocolate pieces in a mixing bowl set over a pan of very gently simmering water – don’t let the water touch the bottom of the bowl as it can get too hot and cause the chocolate to “seize” into a grainy mess.
• When the chocolate has melted, turn off the heat.
• Remove the bowl from the pan and stir in the cake crumbs, the preserved ginger and the ginger syrup. 
• Use your hands to shape the mixture into about 18 balls.
• Roll each truffle in the grated chocolate or crumbled chocolate flakes.
• Store the truffles in the fridge until you need them, where they will keep well for a few days or freeze them for up to 3 months.

*Ginger Cake for Chocolate and Ginger truffles

Makes enough for 2 x the recipe for chocolate and ginger truffles

60g butter

4 tsp golden syrup

100g plain flour

25g self-raising flour

1 tsp bicarbonate of soda

2 heaped tsp ground ginger

100g golden caster sugar

Pinch of salt

125mls milk 

1 egg

• Melt the butter and syrup together in a pan over low heat
• Preheat the oven to 170c
• Lay a piece of baking parchment over a 20cm x 20cm cake tin In a large bowl, mix together the flours, bicarbonate of soda, ginger, sugar and salt and stir together. Beat the egg with the milk in a jug then add to the bowl and mix. Mix in the melted butter and syrup.
• Pour the mixture into the prepared tin and bake in the preheated oven for about 30-35 minutes.

• Remove the cake from the tin and let it cool completely.

If you want a healthier and more environmentally friendly diet, a good start would be to cook from scratch, avoid buying ready-processed meals, and so avoid foods with a high sugar and salt content. Have a look at food labels, you will likely be amazed by how much salt and sugar is included and, worse, how many of the ingredients are not recognisable as food.

Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK organic seasonal produce sourced as locally as possible.

Sherbhert occasionally recommends suppliers entirely because of their good produce and ethos.