Yield: approximately 14 truffles

I am posting this recipe at the request of my good friend and realtor Jonell. She and her husband came to our Valentine’s Day dinner party this year from which I sent each couple home with a little box of homemade truffles. There is a funny story here but, don’t worry Jonell, your secret is safe with me!

6 tablespoons chocolate or lite chocolate soy milk
9 ounces vegan chocolate chips (semi-sweet or dark, but dark is a little overpowering)
Optional: 1 ½ teaspoons liqueur
1/3-1/2 cup cocoa powder

In a small microwave safe bowl, heat soy milk in microwave for a minute or two. Whisk in chips until completely melted, adding optional liqueur toward the end. Cover and refrigerate for at least 4 hours. Using a small scoop (about 1-inch in diameter) with a release lever, dip out balls of chocolate and place onto a waxed paper- or foil-lined plate or tray.

If firm enough to handle, roll in cocoa powder and place on serving tray or, preferably, place into individual candy papers (like cupcake liners, but much smaller) and then on a tray. Cover and refrigerate until serving time. If not firm enough to handle, cover and refrigerate for several more hours or overnight. Mixture may be a bit sticky, but once you drop the balls into the cocoa powder, they are simple to shape. You may also dip your fingers into cocoa powder to reduce stickiness.

Note: if the brand of chips you purchase is sold in 12 ounce bags, use ½ cup chocolate soy milk and 2 teaspoons of optional liqueur.

Source: Vegetarian Times Magazine (no author on my clipped recipe, but whoever you are, you’re a genius)

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