Bittersweet Chocolate Truffles

[Guest guest]

Previously posted by Denise to CVC:

 

VegNews (newspaper), September 2002

 

Bittersweet Chocolate Truffles

(Millennium Restaurant, San Francisco)

 

6 ounces bittersweet chocolate bars such as Rapunzel or Scharffen-Berger,

chopped into pieces (read label for vegan/gluten free and substitute if

necessary)

1/4 cup soymilk

1/4 cup port or orange liqueur (substitute orange juice and/or orange

extract)

1/4 teaspoon chili powder (optional)

1/4 cup dried cherries, finely chopped (optional)

2 tablespoons cocoa powder

 

Prepare a small saucepan with lightly simmering water. In a small bowl

that will fit on top of the simmering water without touching the water,

place the chocolate, soy, liqueur, chili powder and cherries. After a

few minutes whisk well with a wire whip. It will take a full thirty

seconds of whisking to incorporate the chocolate and soy well. When it

is uniformly melted, remove from heat and place in refrigerator until

firm. Place the cocoa powder in a small, clean bowl. Use a small scooper

or a tablespoon measure to scoop the truffle mix into balls. Roll in the

cocoa powder using a spoon or with your hands. Serve immediately or wrap

and store in the refrigerator for up to two weeks.

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes

 

 

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