Chocolate truffles...

Yes, it's quite easy and quick to make your very own chocolate truffles. What's more - it will cost you a fraction of the price you would have to pay for the hand made chocolates in any of the shops, especially the ones from artisan food producers. And don't even get me started in terms of vegan chocolate and dairy free chocolate truffles....

Yes, making chocolate truffles is rather messy business, and it really pays off when you're "cold handed" - but you know what they say "cold hands, warm heart". One advice when making chocolate truffles -> do invest in good quality chocolate, it will really be worth it. As the chocolate IS the main ingredient here, you really want the good stuff. Thankfully there's plenty vegan chocolate to choose from these days.

These little, indulgent chocolate spheres are great as a little treat after a meal, or simply enjoyed with a cup of coffee, tea or a glass of wine.

How to make it...
- 185 g good quality dark chocolate, at least 70%
- 50 g good quality semi dark chocolate, 40-45%
- 85 g unsalted vegan butter
- 3 tablespoons plant cream
- little melted dark chocolate for dipping
- coatings of your choice: cocoa powder, crushed pistachio, desiccated coconut, ground almond, colorful sprinkles, chocolate sprinkles...

Gently melt the chocolate in a heat proof bowl, over a pan of simmering water (you can also melt it in the microwave if you do it slowly, less than 30 seconds at a time, stirring in between heating it). Take the chocolate of the heat and drop in the butter, little at a time, stirring constantly so it mealts from the heat from the chocolate, follow with the warm cream. Put (or pipe, which might be less messy and quicker) teaspoonfuls of the chocolate mix onto a baking tray, with baking parchment on the bottom. The mixture will be quite soft/runny, but don't worry about that. Place in the fridge to set, approx. 2 hours.
Once set, have the melted chocolate and coatings at the ready in a small bowls. Take a little of the melted chocolate in the palms of your hands and lightly roll each truffle, shaping it into a little ball at the same time. Toss the truffle into a bowl with your chosen coating and place back onto some baking paper and put back into the fridge to set again.


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