Natural Grocers Chocolate Turmeric Truffles
These truffles, made with coconut cream, are the ultimate chocolate indulgence! They contain a luxurious dark chocolate flavor, are melt-in-your-mouth creamy, and provide just a hint of spice with turmeric and ginger. The perfect treat for special occasions, or when you just want something sweet!
- Break the chocolate into squares, place on a cutting board, and roughly chop into pieces (approximately four pieces per square). Place the chocolate in a medium-size heatproof bowl and set aside.
- Place the coconut cream in a small saucepan over medium heat and heat until it is just under a boil—bubbles should appear along the edges of the pan, but it shouldn’t be bubbling vigorously.
- Pour the hot coconut cream over the chocolate and allow it to sit for a couple of minutes to soften the chocolate. Rinse the saucepan, add a few inches of hot water, and place over medium-high heat. Gently stir the chocolate and coconut cream together until the chocolate has melted as much as it will. Place the bowl over the hot water and stir until all of the chocolate has melted and it becomes a smooth, shiny chocolate ganache.
- Stir in 1 teaspoon turmeric, 1 teaspoon ginger, the salt, and 1 packet Mushroom Elixir.
- Place the ganache in the refrigerator until it is firm enough to scoop and roll, which should take 20-30 minutes. If you wait too long it will be too hard to work with, so it’s best to check it after 15 minutes and every 5 minutes thereafter. If the oils begin to separate give it a gentle stir to recombine. The outer edges may start to harden before the center; if so, give it a stir, lifting the outer edges into the center, to ensure the ganache firms evenly.
- If you are using crystalized ginger, place the ginger in a small bowl and cover with warm water. Let sit for 10 minutes; gently rub the sugar off the ginger pieces, strain, and rinse under cold water. Place the ginger on a clean dish towel or paper towel and rub any remaining sugar off, while dabbing to dry the ginger. Transfer to a cutting board and dice the ginger into tiny pieces (you will need approximately 1/8 teaspoon ginger per truffle) and set aside.
- Pour the cocoa powder, confectioners sweetener, 1 teaspoon turmeric, ½ teaspoon ginger powder, and the remaining packet Mushroom Elixir in a shallow bowl. Stir until well combined.
- Set up your truffle making station: Cover a plate or sheet pan with parchment paper and set the crystalized ginger and cocoa powder-mushroom mixture next to one another.
- When the ganache is ready to form into truffles, dust your hands lightly with the cocoa powder-mushroom mixture. Use a teaspoon to gather a small amount of the ganache, pick up a tiny amount of the crystalized ginger (about1/8 of a teaspoon) if using, and press the ginger into the middle of the ganache. Form the ganache around the ginger and into a small ball by rolling between your hands to make the truffle round. Roll the truffle in the cocoa powder-mushroom mixture, roll in your hands again to smooth the chocolate and allow the ganache to absorb some of the powder, roll in the truffle again in the cocoa powder-mushroom mixture and set on the parchment-covered plate or sheet pan. Repeat this process until all truffles are formed.
- Use the last teaspoon of turmeric to dust the truffles, gently tapping the side of the spoon while sprinkling the turmeric over the truffles. Enjoy immediately or transfer to an airtight storage container and store in the refrigerator. The truffles can be stored in the refrigerator for about two weeks and are best served at room temperature.