Chef Akasha's Chocolate Truffles

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 18
• 1/2 lb semisweet chocolate (good quality and chopped into 2 inch pieces)
• 1/3 cup non-dairy coffee creamer (soy silk and plain)
• 1 tablespoon orange liqueur (or rum-optional)
• cocoa powder (or finely grated semi-sweet chocolate)

Recipe

• 1 melt the chocolate in a double boiler over gently simmering water. don't let the water touch the bottom of the top pot.
• 2 turn off the heat and let stand until you're ready to use the chocolate.
• 3 in a small sauce pan, scald the creamer and liqueur or rum. pour into the melted chocolate and whisk together. pour the mixture into a shallow dish or pan in about a 1 inch layer. chill or freeze briefly until thickened and set.
• 4 using a 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 the work surface to release the truffle.
• 5 form into a ball with your hands. place on a plate and refrigerate once all the balls are formed.
• 6 when they are set, roll in cocoa powder or finely grated chocolate. keep in the fridge until ready to serve. let sit out for a few minutes before serving to bring out the flavor.