For like ever I've made Valentines Day cookies but THE ARTFUL VEGAN Bittersweet Chocolate Truffles are way yummier, fancier & easier. I just LOVE them. xx, Rachel6oz bittersweet chocolate bar
chopped into 2" pieces.
1/4 cup soy milk
1/4 cup port wine or orange liqueur
1/4 tsp chile powder
1/4 cup dried cherries finely chopped
2 TB unsweetened cocoa powder
Fill saucepan halfway with water, over low heat.
Place metal bowl on top of saucepan and make sure
bottom of bowl doesn't touch water in saucepan.
This will create a double boiler if you don't have one.
Add the chocolate, soymilk, port, chile & cherries to bowl.
After just a few minutes whisk well for 30 seconds,
til the mixture is well blended and completely melted.
Refridgerate for 2 hours or until firm.
Place the cocoa powder in a small, clean bowl. Using a tablespoon or melon baller scoop the chilled mixture into balls. Roll the balls in the cocoa powder using spoon or with hands. Serve immediately or wrap and save for later. Stores in the refrigerator for up to 2 weeks. mmm mm.
