Fighting back the dull winter weather, and the dullness in our hearts with all that is happening around us, we resist trying to sweeten the day and prepare for the holiday season approaching. These chocolate truffles with coconut and ginger are a delicious and special treat for the holidays, but also an ideal gift to a call.
Is there a better way than than to play with chocolate; besides a piece of chocolate is enough to stimulate the body, thanks to the carbohydrates it contains, while fat creates instant sensation of satiety.
The therapeutic properties of chocolate have been known since the time of the Aztecs. Studies show that it helps to prevent hypertension and reduce cardiovascular disease. The dark chocolate, indeed thanks to the high content of cocoa, is rich in polyphenols, which have antioxidant activity. Chocolate helps to increase the levels of serotonin and endorphins, the natural opiates that regulate a person’s mood. Recent research on the longevity showed that chocolate consumers live a year longer than non-consumers. The chocolate also contains theobromine, a substance that stimulates the function of the kidneys and acts as a light diuretic, while considered beneficial during pregnancy because it relaxes the fetus. Moreover, iron -released once the chocolate melt in mouth-helps in faster transfer of oxygen to the brain, and so we feel mentally alert.
Surveys conducted by various universities have strong indications that chocolate can reduce levels of LDL cholesterol, prevent memory decline, reduce the chance of heart disease and stroke.
Ginger gives a slight peppery flavor to truffles, which beautifully matches the coconut. The small amount of sweetened milk is that sweetens our truffles (no addition of sugar); but gives them a soft caramel-like flavor and a more dense texture.
Preparation time: 25 minutes (plus 4 hours cooling time)
Servings: 36 (3cm-1.2in round) truffles
- ¾ cup coconut milk
- ½ cup sweetened condensed milk
- 3 tablespoons fresh ginger, finely grated
- (12oz) dark chocolate (54%), very finely chopped
- 1 ½ cup shredded unsweetened coconut
- Preheat oven to 160oC/320o Spread the shredded coconut in a baking sheet lined with parchment paper and put it in the oven for 10-15 minutes to roast it. Be sure to stir every five minutes to avoid burning. As soon as it has a light golden color remove it from the oven and allow to cool completely.
- In a saucepan heat the two milks and grated ginger over medium heat. Bring to boil, remove from heat and leave for 3-4 minutes so the flavor of ginger is extracted.
- Place the finely chopped chocolate in a bowl and pour over the hot milk. Allow 2-3 minutes to warm up the chocolate so it melts, then stir the mixture gently until smooth.
- Cover the mixture with a plastic wrap which will rest on chocolate and place the bowl in the refrigerator for at least 4 hours, until it thickens.
- With the help of a spoon (I used a melon baller) you get a little of the mixture each time and you form with your hands balls of approximately 3cm diameter. Roll in the toasted coconut to cover well. If your mixture is soft and not very easy to shape it, put it back in the fridge for a while, to thicken.
Store chocolate truffles with coconut and ginger in the refrigerator. Remove from the fridge about 20 minutes before serving.
Nutritional Facts per Serving
Recipe adapted from Chocolatier magazine.