Reprinted with permission from the author, Colleen Patrick-Goudreau.
Decadent Chocolate Truffles (p. 222)
Yield: 50 to 60 truffles, or servings
These are so much fun to make (kids can get
involved), and when you coat the truffles in a variety of ingredients, they
become a beautiful, delicious dessert.
1 8 ounce container nondairy cream
3 cups confectioners' sugar
3 cups nondairy semisweet or dark
chocolate chips (or any high-quality chocolate), melted
1 1/2 teaspoons vanilla extract
Ingredients for coating truffles (see below)
Decadent Chocolate Truffles.
Picture Wanda Embar, Vegan Peace.
In the large bowl of a food processor,
beat cream cheese until smooth. Add confectioners' sugar, 1 cup at a
time, until well blended. Add melted chocolate and vanilla and stir
until thoroughly combined.
Cover and refrigerate for at least 1 hour or as long as overnight. The
longer you refrigerate the batter, the easier it will be to roll into
perfect balls. However, it will definitely require elbow grease to
scoop them out.
Shape into 1-inch balls. Refrigerate again if the batter is too soft,
especially if your kitchen is warm. Use a strong spoon or melon baller
to create uniform sizes.
Once rolled, either send balls back to fridge or coat in any of the
Finely ground nuts (pecans, hazelnuts, walnuts, almonds)
Sifted cocoa powder
Toasted or raw coconut
Sifted confectioners' sugar
Candy sprinkles (the sparkly kind)
Serving Suggestions and Variations
To create a hard chocolate shell, refrigerate rolled truffle
balls for at least 30 minutes (longer is fine, too). Melt
some nondairy chocolate, either a good quality chocolate bar
or chocolate chips, and dip each ball into the chocolate.
Return to the refrigerator and let set for at least 1 hour.
To change the truffle flavor, omit the vanilla and replace
it with 1 tablespoon of another flavor. You can even get
several flavors out of one batch by dividing the truffle
“batter” into thirds when you first combine the ingredients,
and then adding 1 tablespoon of whatever flavor you want to
For an elegant dinner party, prepare the truffles with the
melted dark chocolate coating, then buy some edible gold and
silver powder from baking specialty shops and dust over.
For grown-up parties, add 1 or 2 tablespoons Kahlúa, Grand
Marnier, cherry brandy, or another liqueur.