Chocolate Ginger Truffles

Chocolate Ginger Truffles


Dark Chocolate Ginger Truffles |

Tempted by Chocolate…..Sure why not? With Valentines day coming up in a few weeks I figured I would tempt you with some dark chocolate truffles.  These are rich and fabulous.  A little goes a long way.  Remember small indulgences with high quality ingredients keep us happy and satisfied.  Deprivation, BORING.  Small occasional indulgences with highly flavored, pure ingredients…….GRAND!

Oh, by the way….I entered these truffles in the Scharffen Berger/TuttiFoodieChocolate Adventure Contest. They were also given as holiday gifts to my friends and my kids teachers.  They all loved ’em, I think you will too. A little sweetness goes a long way. Let’s live it up and celebrate Valentines Day together! Truffles anyone?

Dark Chocolate Ginger Truffles |

Fresh Benefits…


Chocolate is loaded with Flavonoids (antioxidants.)  The darker you go, the higher percentage of these benefits come your way. Chocolate is a win-win treat.  You get health benefits and taste bud satisfaction!!

Did you know that chocolate is an all natural mood enhancer?  It produces feelings of pleasure because it stimulates the secretion of endorphins.  Love that!  This feel good goodie contains the hot topic neurotransmitter Serotonin.  Stimulating, Sugary, Caffeinated chocolate…..Here’s to happy thoughts!  To read more about Cocoa and the health benefits of chocolate click the following links:


Cacao Nibs are great for you too!  They are the building blocks of chocolate so they have even more of the good for you stuff mentioned above.  To read more about Cacao click here:


Ginger has a bunch of great for you properties as well.  It is known to help relieve gastrointestinal stress.  It also has antioxidant properties that provide anti-inflammatory support.  Get seasick?  Sucking on a ginger candy can help relieve symptoms of motion sickness.   To read more on the health benefits of ginger:

Chocolate Ginger Truffles

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: about 46 one inch truffles

Chocolate Ginger Truffles


  • 10 ounces 70% Scharffen Berger Bittersweet Baking Chunks
  • 10 ounces 62% Scharffen Berger Semisweet Baking Chunks
  • 8 ounces Organic Heavy Cream
  • a few inches fresh Ginger, coarsely chopped
  • 1/4 cup Raw Cacao Nibs, roasted and finely ground (Use more if you desire more "crunch.")
  • 1/4 cup Crystallized Ginger, finely diced
  • 3 tbs Raw Honey
  • 1 tbs Vanilla extract
  • 1 tsp Smoked Sea Salt, finely crushed with mortar and pestle
  • 1/2 cup Scharffen Berger Sweetened Cocoa Powder Optional: A few tbs Sweet Paprika to add to cocoa powder
  • Optional
  • Additional diced Crystallized Ginger to top truffles -or- A few coarse crystals of Smoked Sea Salt on each truffle.


  • Pre heat oven to 250?F with rack in the center. Spread raw cacao nibs on a baking dish and roast for about 15 minutes or until lightly browned and fragrant. Let nibs cool and put in food processor or coffee grinder. Grind to a fine ground.
  • Bring cream and ginger to a light boil over medium high heat. Reduce heat to low and gently simmer for a few minutes so the cream gets infused with the essence of ginger. Strain ginger/cream mixture and discard ginger chunks.
  • Put both varietals of chocolate in a medium stainless steel bowl. Pour hot ginger/cream mixture over chocolate. Stir mixture together until chocolate is completely melted and combined well with cream. You now have a ganache.
  • Add to ganache mixture: ground cacao nibs, diced crystallized ginger, raw honey, vanilla extract and ground smoked sea salt. Combine throughly with spatula or spoon.
  • Cover ganache mixture tight with plastic wrap and store at room temperature or in the fridge for a few hours or overnight to harden into a firm ganache/truffle mixture.
  • Line a baking sheet with parchment paper. With a small scoop or spoon, scoop out truffle mixture and quickly roll in your hands to make a smooth ball. Place truffles on lined baking sheet. Cool for about an hour in the fridge.
  • Combine cocoa powder and optional paprika in a bowl. Roll each truffle in cocoa powder mixture.
  • Using melted Chocolate as "glue" top each truffle with a small piece of ginger and a few crystals of smoked sea salt if desired. Let truffles cool a bit in fridge before serving. Store truffles in the fridge in an airtight container.
  • Notes
  • You can half or double this recipe in direct proportions.

Chocolate Recipes on

Truffle Recipe Links

22 Responses to Chocolate Ginger Truffles

  1. Marla, you’re killin’ me! These look uuuuhhhhmazing! Ginger + chocolate — ahhh! YUM!

    Is Crystallized Ginger the same as candied ginger? I’ve never heard of Crystallized Ginger..

    Have a super weekend!

    • Kristin: Orange Extract and Zest would be awesome!!

      Nicole: Yes, Crystallized Ginger is the same as candied…maybe a little more larger, brighter crystals on top!

      New Friends! Thanks for stopping by and entering my Give Away!

  2. Wow! The words chocolate, ginger, smoked, and salt are all serious yum triggers for me…would never think to put them together, but this looks fabulous! And I actually have a box of smoked salt on hand–I’m so glad to have somewhere to put it other than fish!

  3. I love the flavor of ginger, but I’ve actually never had crystallized ginger. And I don’t think I’ve ever had the chocolate/ginger combination, but warm, spicy ginger combined with the rich chocolate sounds like a delicious pair! Absolutely perfect for Valentine’s Day! :)

  4. Hey!
    I just came across your blog the other day and I really enjoy reading it!!
    I would love it if you could check out my blog and follow as well :)

  5. OK people! I have indulged in the decadent treats! I had a lovely little basket of these goodies given to me from Marla at Christmas. They are beyond heavenly. The smoked sea salt gives it that “je ne sais quoi?” So divine. You all must try this. It is perfect for Valentines day.

  6. Oh. My. God.
    That’s really all that needs to be said.
    Except thank you for posting such a delicious sounding recipe! I will definitely be trying this one!

  7. What happened to re-posting this recipe post-contest at the end of February? I’ve been waiting sooooo [im]patiently!! 😉

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