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Place the tofu into a flat based food processor, add the
sugar, mint drops, coco powder, 30g icing sugar and blend
till smooth and lump free. Spoon out into a bowl and place
in a fridge till later.
Melt 300g of the chocolate in a
glass bowl above simmering water, once melted and lump free
allow to cool only slightly for just a minute. Take the
chocolate mixture out the fridge and stir in the melted
chocolate, the mixture should form into a solid but gooey
dough which melts to touch. Place back in the fridge for at
least an hour to firm up more.
Once firmer, take out the fridge and roll the mixture
into 1 inch balls and the roll around in the 5g of icing
sugar left over, making sure they are dusted evenly. You
should be able to make 20 truffle balls but don't worry if
there is a few more or less.
Melt down the remaining 100g of chocolate in a glass bowl
or simmering water. Working quickly roll the truffle balls
in the melted chocolate and place on a plate/tray covered in
cling film (pvc, grab wrap, polyolefin the product name
ranges depending on your country but the clear plastic used
to cover food).
Leave to set in a fridge for a hour then serve. These
chocolates are very rice but so creamy and tasty its hard to
believe they are vegan. Great for presents, gifts, or a
treat for yourself!
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