Decadent Mocha Truffles Recipe (vegan)
Servings: 3 dozen
Ingredients
- ⅔ cup vegan butter
- 1 ¼ cups icing sugar
- 6 oz chocolate, vegan, melted
- 2-3 teaspoons instant coffee
- 1 tablespoon rum
- 2 teaspoons pure vanilla (optional)
- chocolate wafer crumbs*, crushed
Instructions
- Mix together coffee and rum. The original recipe calls for instant coffee (I've also used a shot of espresso).
In a separate bowl, melt chocolate and let cool slightly. - Cream butter and icing sugar. Add melted, cooled chocolate, coffee-rum mixture, and vanilla mix well. Chill until firm enough to handle: 3-4 hours.
- Drop mixture by teaspoon measures into crumbs (if using) or use a cookie scoop to form balls. Roll in your favourite coating (eg. raspberry powder, hazelnuts, coconut, cocoa powder, dip in melted chocolate).
- Place truffles on a plate or baking sheet. Drizzle with melted chocolate (if desired). Chill for 2 hours or until set.
- Store in refrigerator in airtight container. Makes 3-4 dozen truffles. Best served chilled!