We made these simple truffles for my daughters teacher as a end of year gift. They are super easy and she had fun helping to make these. You can always change up the flavoring, instead of using peppermint, you could use orange, raspberry or strawberry, etc. Go wild and have fun!
1 1/3 c. semisweet chocolate chips
1/3 c. vanilla soy milk
1 tsp. pure peppermint extract (other flavors you may want to only use 1/2 tsp. so play around)
chocolate sprinkles
First you make your base ganache. Fill a medium saucepan half way with water, then bring the water to a simmer over med-low heat. Reduce the heat to low. Make a double boiler by placing a large metal or glass bowl over the saucepan but not touching the water. Add the chocolate chips and soy milk to the bowl and melt the chocolate, stirring occasionally,until the mixture is smooth and shinny. Remove it from heat. You then stir your flavoring into the warm ganache (you can omit flavoring for plain chocolate). Transfer the mixture to a bowl, cover, and refrigerate until its firm enough to scoop.
Place sprinkles or other topping choice in a shallow bowl. Scoop out a heaping teaspoon of the chilled ganache and using your hands roll into a ball. Roll truffle in the coating and place in airtight storage container.
Keep refrigerated until ready to serve or wrap. If you give the truffles as a gift, they can be kept at a cool room temperature for the day but should be refrigerated after that.
makes 24 truffles.
Other coating options include unsweetened cocoa powder, crushed cookies, crushed nuts, or minced sweetened flaked coconut.
1/3 c. vanilla soy milk
1 tsp. pure peppermint extract (other flavors you may want to only use 1/2 tsp. so play around)
chocolate sprinkles
First you make your base ganache. Fill a medium saucepan half way with water, then bring the water to a simmer over med-low heat. Reduce the heat to low. Make a double boiler by placing a large metal or glass bowl over the saucepan but not touching the water. Add the chocolate chips and soy milk to the bowl and melt the chocolate, stirring occasionally,until the mixture is smooth and shinny. Remove it from heat. You then stir your flavoring into the warm ganache (you can omit flavoring for plain chocolate). Transfer the mixture to a bowl, cover, and refrigerate until its firm enough to scoop.
Place sprinkles or other topping choice in a shallow bowl. Scoop out a heaping teaspoon of the chilled ganache and using your hands roll into a ball. Roll truffle in the coating and place in airtight storage container.
Keep refrigerated until ready to serve or wrap. If you give the truffles as a gift, they can be kept at a cool room temperature for the day but should be refrigerated after that.
makes 24 truffles.
Other coating options include unsweetened cocoa powder, crushed cookies, crushed nuts, or minced sweetened flaked coconut.
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