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Homemade truffles and fudge are dairy-free

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Posted by the Asbury Park Press on 02/11/07 BY LIZ KOHMANGANNETT NEWS SERVICE It's easy to buy your valentine a box of chocolates, but they won't taste as sweet as the slightly misshapen truffles you roll with your own two hands. While making truffles might seem intimidating, rolling up a batch is actually quite easy. These vegan truffles are sure to satisfy your Valentine, especially if you take advantage of a few of the flavored variations. But if you're pressed for time, try an easiest-ever chocolate fudge. Both recipes are from www.vegcooking.com, which has plenty of other chocolately vegan recipes that would be perfect

for Valentine's Day — or any other day that you seek to please the special chocoholic in your life. CHOCOLATE TRUFFLES 1 (8-ounce) package nondairy cream cheese, softened at room temperature (try Tofutti brand) 3 cups powdered sugar 12 ounces semisweet chocolate, melted (make sure to find a dairy-free brand, such as Tropical Source, Chocolate Decadence or your favorite brand) 1 1/2 teaspoons vanilla Ground nuts, unsweetened cocoa, or toasted flaked coconut Beat the cream cheese until smooth. Gradually add the powdered sugar, beating until well blended. Add the melted chocolate and vanilla and mix well. Refrigerate for about 1 hour. Shape the mixture into 1-inch balls and roll them in the nuts, cocoa or coconut. Store in the refrigerator. Variation: To flavor the truffles with liqueurs, omit the vanilla. Divide the mixture into thirds, and add 1 tablespoon

liqueur (coffee, orange or almond) to each third. Mix well, then proceed as directed above. Makes about five dozen truffles. EASIEST-EVER CHOCOLATE FUDGE Makes 2 to 3 dozen squares 6 tablespoons margarine (divided use) 3 1/2 cups confectioners' sugar 1/2 cup sifted cocoa powder 1 teaspoon vanilla extract 1/4 cup soy milk 1 cup chopped walnuts (optional) Lightly grease a 5-by-9 inch loaf pan using a little of the margarine. Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double boiler. Place the bowl or boiler over simmering water and stir until smooth. Add the walnuts, if desired. Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.Peter H

 

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Some of the best truffles I have had were made by one of Peter's friends. I don't know her recipe though.

 

Jo

 

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peter VV

Monday, February 12, 2007 7:11 PM

Re: Homemade truffles and fudge are dairy-free

 

Posted by the Asbury Park Press on 02/11/07

BY LIZ KOHMANGANNETT NEWS SERVICE

It's easy to buy your valentine a box of chocolates, but they won't taste as sweet as the slightly misshapen truffles you roll with your own two hands.

While making truffles might seem intimidating, rolling up a batch is actually quite easy. These vegan truffles are sure to satisfy your Valentine, especially if you take advantage of a few of the flavored variations. But if you're pressed for time, try an easiest-ever chocolate fudge.

Both recipes are from www.vegcooking.com, which has plenty of other chocolately vegan recipes that would be perfect for Valentine's Day — or any other day that you seek to please the special chocoholic in your life.

CHOCOLATE TRUFFLES

1 (8-ounce) package nondairy cream cheese, softened at room temperature (try Tofutti brand)

3 cups powdered sugar

12 ounces semisweet chocolate, melted (make sure to find a dairy-free brand, such as Tropical Source, Chocolate Decadence or your favorite brand)

1 1/2 teaspoons vanilla

Ground nuts, unsweetened cocoa, or toasted flaked coconut

Beat the cream cheese until smooth. Gradually add the powdered sugar, beating until well blended. Add the melted chocolate and vanilla and mix well. Refrigerate for about 1 hour.

Shape the mixture into 1-inch balls and roll them in the nuts, cocoa or coconut. Store in the refrigerator.

Variation: To flavor the truffles with liqueurs, omit the vanilla. Divide the mixture into thirds, and add 1 tablespoon liqueur (coffee, orange or almond) to each third. Mix well, then proceed as directed above.

Makes about five dozen truffles.

EASIEST-EVER CHOCOLATE FUDGE

Makes 2 to 3 dozen squares

6 tablespoons margarine (divided use)

3 1/2 cups confectioners' sugar

1/2 cup sifted cocoa powder

1 teaspoon vanilla extract

1/4 cup soy milk

1 cup chopped walnuts (optional)

Lightly grease a 5-by-9 inch loaf pan using a little of the margarine.

Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double boiler. Place the bowl or boiler over simmering water and stir until smooth. Add the walnuts, if desired.

Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.

Peter H

 

 

 

New Mail is the ultimate force in competitive emailing. Find out more at the Mail Championships. Plus: play games and win prizes.

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