BRYANNA’S BASIC VEGAN NUT BUTTER CHOCOLATE TRUFFLE RECIPE

Makes about 28 truffles (Margarine-free and soy-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)

1/4 cup nut butter of your choice

1/4 cup 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"

2 tablespoons nondairy milk or creamer

Optional additions:

1/4 to 1/2 teaspoon spice of choice

grated zest of 1/2 a 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

crushed espresso beans

crushed cocoa nibs

finely chopped, slivered, ground or flaked roasted nuts

lightly toasted grated or flaked coconut

Place the chocolate in the top of a double boiler over barely simmering water, or you can melt it in a microwave-proof bowl or measuring pitcher in 30-second intervals at 50% or lower power until soft (it will actually finish melting completely when you stir it!).  Or you can melt it in a heat-proof bowl in a 200ºF oven (a toaster oven, perhaps?) for 5-10 minutes. Cook until just chocolate melts, stirring often.  Do not overheat. With an electric mixer, beat in the nut butter. Gradually beat in the liquid(s), beating constantly to keep the mixture creamy and smooth. Cover and refrigerate 1-2 hours, until firm.

With your hands, roll the mixture into approximately 1" balls. Roll balls in the finishing mixture of your choice, shaking off excess. If your hands get too warm, wash them off in very cold water and dry thoroughly before resuming.

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

VARIATIONS:

1.) BRYANNA’S VEGAN HOT AND SPICY CHOCOLATE TRUFFLES

Makes about 14 truffles-- YOU CAN DOUBLE THE RECIPE! (Margarine-free and soy-free)

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

1/4 cup peanut butter, or other nut butter of your choice

2 tablespoons Kahlua, rum or strong coffee, or rum-flavored Italian non-alcoholic syrup for coffees and sodas (Monin or Torani)

2 tablespoons nondairy milk or creamer

Additions:

1/4 teaspoon chipotle chilli powder (or you can use ancho, or any favorite)

1/4 teaspoon cinnamon

2 tablespoons chopped cocoa nibs (for crunch!)

For finishing:

1/2 cup of Drinking Chocolate mix (this should be dairy-free; my favorite is Cocoa Camino, but other organic, fair trade brands are Dagoba and Equal Exchange)

Follow the directions in the basic recipe.

2.) BRYANNA’S VEGAN RASPBERRY ALMOND TRUFFLES

Makes about 14 truffles-- you can double the recipe! (Margarine-free and soy-free)

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

1/4 cup almond butter

2 tablespoons good-quality raspberry jam

2 tablespoons nondairy milk or creamer OR raspberry liqueur or raspberry Italian non-alcoholic raspberry-flavored syrup for coffees and sodas (Monin or Torani)

Finishing:

chopped, slivered or flaked almonds, lightly toasted

Follow the directions in the basic recipe.