I made these truffles following Dreena's recipe. The only reasonably-priced vegan dark chocolate I could find at Coles (after all, I needed to get 3 x 100g blocks) was 70% cocoa. I'm not much of a dark chocolate girl - I prefer around the 50-60% mark personally.
Still, they're part of a Christmas gift for my housemate, who is vegan, so that's what I went for. Also, I stuck with almond essence rather than almond extract (again, based on availability). For the liqueur, I used Cointreau. Mmm.
Her main present is a darling purple & white round casserole dish with a matching lid which I picked up from my local Op-Shop. My family and friends follow the tradition whereby you put a coin in a wallet when it is a gift, so I decided to extend that, and place some food in the baking dish. (The fact that living with her gives me immediate access to copious quantities of truffles post-Christmas may also have contributed to this decision...)
I just traced the bottom of the casserole onto freezer paper (of which I have a roll of for stencilling) and then layered the truffles up with freezer paper between each layer.
From left to right: Coconut, cocoa, crushed walnuts, icing sugar and hundreds&thousands.
1 comment:
Hope she shares! (I have been known not to, when receiving quite wonderful food gifts, I have to admit - but not all the time...)
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