BRYANNA’S BASIC VEGAN SILKEN TOFU GANACHE-BASED TRUFFLES

Makes about 15 truffles-- you can double the recipe! (Margarine-free)

http://veganfeastkitchen.blogspot.com/2011/02/new-vegan-truffle-chocolate-recipes-for.html

1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)

1/3 cup extra-firm silken tofu

1/4 cup TOTAL liquid-- any combination of liqueur, liquor, strong coffee, juice, Italian non-alcoholic flavoured syrup for coffees and sodas (Monin or Torani), jam or marmalade, or even vegan "dulce de leche"

Optional additions:

1/4 to1/2 teaspoon spice of choice

grated zest of 1/2 medium organic orange or 1 organic lime

whatever else strikes your fancy!

For Finishing, approximately 1/2 cup of:

Cocoa Camino Drinking Chocolate (this should be dairy-free; my favorite is Cocoa Camino, but other organic, fair trade brands are Dagoba and Equal Exchange)

unsweetened cocoa powder

ground dark chocolate

crushed espresso beans

crushed cocoa nibs

finely chopped, slivered, ground or flaked roasted nuts

lightly toasted grated or flaked coconut

Break the chocolate up (not necessary if you use chocolate chips) and process it finely in a dry food processor.  Leave the chocolate in the processor.

           

Blend the tofu and total liquid together in a small blender container or with a hand/immersion blender until VERY smooth.  Heat it in the top of a double boiler over simmering water until almost to the boiling point, or microwave it in a microwave-safe bowl for about 45 seconds at 50% power, or until very hot, but not boiling.  (If the mixture seems to curdle at all, blend it again until smooth.)

           

With the motor of the food processor running, pour the hot mixture in through the feed tube.  Process until the mixture is smooth and the chocolate melted.

           

Scrape the mixture into a mixing bowl and refrigerate.  Allow to chill for about an hour before shaping.

           

With your hands, roll the mixture into approximately 15/ 1" balls (they don't have to be totally round if you are making them look like real "truffles"). TIP: If your hands get too warm while you roll, wash them off in very cold water and dry thoroughly before resuming.  Roll the truffles in the finishing mixture of your choice, shaking off any  excess.

You can place each truffle in little candy cups, if you like-- gold foil ones are nice.

VARIATIONS:

#1) BRYANNA’S VEGAN ALMOND/ESPRESSO CHOCOLATE TRUFFLES

Makes about 15 truffles  (Margarine-free)

1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)

1/3 cup extra-firm silken tofu

2 tablespoons nondairy milk

2 tablespoons Amaretto liqueur, OR almond-flavored Italian non-alcoholic syrup for coffees and sodas (Monin or Torani)

For Finishing:

1/2 cup crushed espresso beans and/or lightly-toasted flaked almonds

Follow the directions in the basic recipe.

#2.) BRYANNA’S  ORANGE MARMALADE/HAZELNUT (OR PECAN) TRUFFLES

Makes about 15 truffles  (Margarine-free)

1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)

1/3 cup extra-firm silken tofu

2 tablespoons good-quality orange marmalade

2 tablespoons rum OR rum-flavored Italian non-alcoholic syrup for coffees and sodas (Monin or Torani)

Finishing:

1/2 cup finely-chopped or ground lightly-roasted hazelnuts or pecans

Follow the directions in the basic recipe.