Dairy free truffles - any recipes please? [Archive]

Pam

07-12-2003, 01:31 PM

I know that I can buy Booja Booja truffles and there are dairy free chocs available from various vegan organisations but I fancy having a go at making some dairy free truffles. Has anyone got a recipe?

I thought about melting some chocolate and mixing it with liqueur/essence and bulking it up with icing sugar to make a thick goo. then dip a blob of this goo in melted chocolate, cocoa or icing sugar. I make a chocolate fudge topping this way for cakes and thought that if the consistency was a bit thicker it would maybe hold together and dry into a solid shape but too much icing sugar would make it very sweet and sickly.

Thinking aloud here - maybe I could line an ice cube tray with cling film or foil and fill it with a mixture of melted chocolate and a little icing sugar, flavoured with whatever and maybe add a few nuts or chopped fruit, leave to set and then dip in something when it is solid.

Any ideas?

Amanda

09-12-2003, 02:24 PM

I found this receipe on the Internet. Have not tried it myself. Unfortunately is uses cups!!

http://www.globalgourmet.com/food/foodday/fd1197/art/truffles.gif

Soya Milk Truffles
Makes about 24 truffles

Filling
 2/3 cup sweetened soy milk
 2 cups (12 ounces) finely chopped unsweetened chocolate

Dipping and Rolling
 1-1/2 cups (9 ounces) finely chopped unsweetened chocolate
 1-1/2 teaspoons vegetable oil
 1/2 cup cocoa powder, preferably Dutch process

Preparation
1. To make the filling: In a medium saucepan, heat the soya milk. Do not let the soy milk reach the simmering point; cook just until very hot. Remove the saucepan from the heat.

2. Place the chocolate chips in a medium bowl. Pour in the hot Soya Milk and let stand for 1 minute. Whisk gently until the chips are completely melted and the mixture is smooth. Transfer to a 7 x 11-inch baking pan and let stand at cool room temperature until firm, at least 4 hours. The filling mixture can also be refrigerated, but don't refrigerate it until it is rock hard, just until firm enough to roll into balls.

3. To roll and dip the truffles: Line a baking sheet with wax paper. Using a melon baller or a dessert spoon, scoop up the chocolate filling, roll between your palms to form 1-inch balls, and place on the baking sheet. Freeze the balls until ready to dip.

4. In the top part of a double boiler set over very hot, but not simmering, water, melt the chocolate chips and oil, stirring occasionally, until smooth.

5. It is best to have a friend help you coat the truffles, as one person's hands will be covered in chocolate from the dipping. Line another baking sheet with wax or parchment paper. Place the cocoa powder in a small, shallow dish. Place the ingredients in a line in front of you in the following order: the baking sheet with the chocolate balls, the melted chocolate, the dish of cocoa powder, and the clean baking sheet.

6. Pick up a chocolate ball and place it in the palm of your hand. Spoon about 1 tablespoon of melted chocolate over the ball. Roll the ball between your palms, lightly but completely coating the ball in chocolate. (This will give you a thinner shell than dipping the ball the chocolate and fishing it out, and to my mind it's much simpler.) Transfer the dipped truffle to the cocoa and roll to coat completely, then transfer to the clean baking sheet. If the truffle seems too soft to place on the baking sheet, refrigerate the truffle in the dish of cocoa until it firms up.

7. Refrigerate the coated truffles until the chocolate coating is hard, about 10 minutes. Transfer the truffles to an airtight container. (Store, refrigerated, for up to 5 days.) Serve the truffles slightly chilled.