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Akasha's Holiday Chocolate Truffles

Ingredients

1/2 pound good quality semi-sweet chocolate, chopped into 2-inch pieces
1/3 cup Silk Soy Creamer, Original flavor
2 tablespoons orange liqueur or rum, (optional)
Cocoa powder or finely grated semi-sweet chocolate

Instructions

In a medium sized stainless steel bowl, melt the chocolate over gently simmering water. The water should not touch the bottom of the bowl. Turn off the heat and let stand over warm water until ready to use.

In a small sauce pan, scald the creamer and orange liqueur. Pour into the melted chocolate and whisk together. Pour the mixture into a shallow dish or pan-should be about a 1-inch layer. Chill or freeze briefly until thickened and set.

Using the small scoop side of a melon baller, scoop out the truffles one by one, forming a 1-inch ball. Knock the melon baller against the corner of a work surface to release the truffle, and form into a ball with your hands. Place on a plate and refrigerate once they are formed.

When they are all done, roll in cocoa powder or finely grated semi-sweet chocolate. Keep refrigerated until ready to serve, but give them a few minutes out of the refrigerator before serving to bring out the flavor.
Created exclusively for White Wave, Inc. by Chef Akasha Richmond, Copyright 2003.

 

 

 

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association