When he tasted these, my boyfriend said, “Did you come up with this in your own head?”. Why yes, I did. He knows I pretty much improvise most of what I do (with a notepad, since having started the blog), but these were so good he had to ask.
After my first bite, I said, “It’s a good thing these are a gift, otherwise we’d go through them way too quickly!”
- 1.5 cups flaked coconut (I used large flakes)
- 1/2 cup candied ginger, chopped + extra ginger for garnish if you wish
- 1 tbsp coconut oil
- 1/3 cup dark chocolate (I used semi-sweet chips)
- In the food processor, put in coconut…and blend and blend and blend, until it turns into a butter. Scrape down the sides every few minutes. You can let it go for 15-20 minutes
- When it looks like it’s not getting any creamier, add the coconut oil and the ginger
- Pulse a little
- blend a lot
- Once it’s well blended, transfer to a bowl
- Wash your hands!
- Roll and press the mixture into truffle sized balls, and put them on a parchment lined plate or baking sheet
- When you’re done making your balls, put them in the freezer, they’ll be a little easier to handle with the chocolate
- Melt your chocolate! I like to use a double broiler…careful not to burn it
- When it’s nice and melty, get the the balls out of the freezer, and remove bowl of chocolate. Set yourself up with everything in a row on the counter.
- Dip the balls in the chocolate one at a time. You might want to use 2 metal spoons to help with your manoeuvering
- When each one is well coated, gently transfer it to the parchment
- When they’re all ready, add your optional ginger garnish
- Place in the fridge to set.Optional step:
- Don’t waste any chocolate. Be sure to lick all spoons and clean the bowl by eating before washing your equipment.
Reminder: If this is a gift, you might want to make a double batch…or you’ll risk eating too many. Here’s a look at the inside: