Ingredients
- 1 ½ Cup Cacao Powder
- 1 tsp Vanilla Bean Powder
- ½ tsp Sea Salt
- ⅔ Cup Maple Syrup
- 1 Bottle of Sol-ti GINGER SuperShot®
- 1 TBSP Ginger Powder - for rolling (optional)
Instructions
1. Mix Dry Ingredients
- In a bowl, combine the cacao powder, vanilla bean powder, and sea salt. Mix well to ensure even distribution of ingredients.
2. Add Liquids and Adjust Consistency
- Pour in the maple syrup and GINGER SuperShot®. Stir the mixture thoroughly until it forms a smooth, consistent chocolatey paste.
- Ensure the mixture is thick enough to be rolled into truffle balls. If it's too thin, add a bit more cacao powder; if too thick, add a touch more maple syrup.
3. Chill the Mixture
- Place the mixture in the refrigerator for about 30 minutes to firm up. This will make it easier to handle when rolling into truffles.
4. Roll and Coat Truffles
- Once the mixture has firmed up, take small portions and roll them between your palms to form bite-sized truffle balls.
- If desired, roll each truffle in ginger powder, coating them lightly for an added kick of ginger flavor.
5. Set and Serve
- Place the rolled truffles on a tray lined with parchment paper.
- Put the tray of truffles back into the refrigerator for at least 15-20 minutes to allow them to set.
- Once the ginger cacao truffles are firm, they are ready to be served. Enjoy these decadent treats as a delightful dessert or a pick-me-up snack.
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