Chocolate Truffles with a Berry Cordial is something special and I am like ‘Quick. Quick. Share it!’
There is also a touch of maple syrup for a little sweetness. Is your heart going pitter patter yet? Who doesn’t have a passion for chocolate and berries!
These truffles are not too sweet but very rich. Roll them in any topping that you like but I rolled my in a varety of toppings. Yeah, I couldn’t decide. From left to right in the photo below there is maple sugar (I found it at Cracker Barrel Restaurant), unsweetened coconut flakes and ground almonds. I have also used date sugar too. Very simple to make and so very special.
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Chambord Chocolate Truffles
9.7 oz. block of semi sweet 62% cacao dark chocolate - I have also used bittersweet 70% cacao and it is also great.
4 ounces plain nondairy cream cheese (1/2 half of the little carton)
1 tablespoon Chambord liqueur
1 tablespoon soy creamer with or without vanilla
2 tablespoons maple syrup
1/8 to 1/4 cup of any topping that you would like to use.
I used crushed almonds, unsweetened coconut flakes and date sugar. Any crushed nut would be good and coconut sugar also works great.
Prepare a 8" x 8" pan or 9" x 9" pan by laying a piece of foil inside - pressed to all sides.
Chop up the chocolate into small pieces for melting.
In a double boiler, melt the chocolate over simmering water, stirring occasionally.
Be careful not to get any water in the chocolate.
When melted remove the pan of chocolate from the double boiler.
Stir in the chambord, syrup, creamer and stir well until completely mixed.
Add the plain cream cheese and stir well until completely incorporated.
Place the mixture in the refrigerator for about 1 hour. Check the hardness after 30 minutes because the hardening will depend on the depth of the bowl.
Use a small scoop to scoop out the balls. I used a melon scoop for small truffles (if the mixture is too soft it will be a mess and if the mixture is too hard it will be hard to remove balls of chocolate).
Roll the balls in the palms of your hands to get as smooth as possible.
The coatings will hide imperfections.
Put the balls back into the refrigerator to get hard again - about 1/2 hour.
Roll each ball in a topping of your choice.
Keep in the refrigerator when not being served.
These will keep in the fridge for about 3 weeks and in the freezer for about 6 months.
When defrosting just set out in a bowl and they will defrost in no time.