Gingery Chocolate Truffles

Yes, it's the latest in my series of amazing and easy vegan chocolate truffles! You can also check out the other varieties:
Cracked Pepper Chocolate Truffles
Jalapeño Chocolate Truffles
Truffles in 3 Flavours: Smoky Paprika, Strawberry Gum and Double Sesame (with amazing Tahini centres!)
Chokladdarraksbolls (Swedish Chocolate Arrak Balls!) 

What is next? Super gingery chocolate truffles. You can adjust the gingery-ness according to taste preference, I personally love them super gingery and can highly recommend it.

Gingery Chocolate Truffles

Ingredients:
250g of dark chocolate, coarsely chopped
¼ cup of soy milk
6-7 pieces of glace ginger, chopped finely (you could also use crystalised)
1-2 pinches ground ginger (depends how gingery you want it, add more or less to taste)
Cocoa powder for dusting (optional: to make it even more gingery add a pinch of ground ginger to your rolling cocoa)

How to make:
1. Heat the soymilk in a small saucepan until small bubbles appear and steam rises off the pan.
2. Take off heat, add the chocolate and ground ginger and stir vigorously until the chocolate has melted and the ganache is smooth.
3. Stir through the chopped glace ginger. Place in a container and leave to chill in the fridge for 8 hours or overnight.
4. Remove ganache from the fridge. Place about ¼ cup of cocoa powder on a small bowl, and using a teaspoon or a melon baller (these are perfect!), place a spoonful of the ganache into the cocoa, tossing it in the cocoa until covered. Then dust your palms with some of the cocoa and roll the ganache piece into a ball, and place on a serving plate/whatever plate you like. Repeat until you run out of ganache.

Note: If you're doing it on a warm day they you're going to want to keep these babies in the fridge as much as possible!

Makes about 30 truffles (depends how big you roll them)