Looking for the perfect dessert for your holiday gatherings? These chocolate truffles, delicately infused with Christmas spices, will be a crowd-pleaser among your guests!
Ingredients
Makes 12 to 15 truffles
200g of 70% dark chocolate
½ cup Natura soy milk
2 tbsp. maple syrup
1 tbsp. margarine
½ tsp ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ tsp. vanilla extract
Cocoa powder, chopped nuts, or powdered sugar for coating
Instructions
- In a small saucepan, gently heat the Natura soy milk with the maple syrup and spices. Heat until the mixture is hot, but don’t let it boil. This will allow the spices to infuse the soy milk.
- Place the chocolate in a heatproof bowl. Pour the hot milk over the chocolate and leave to stand for 2-3 minutes. Mix to obtain a smooth, creamy ganache. Add the vanilla and margarine, and mix well. Cover the bowl and place in the fridge for 1-2 hours, or until the mixture is firm enough to handle.
- Once the ganache has cooled and hardened, use a teaspoon or your hands to form small balls of chocolate. If the mixture is still too sticky, moisten your hands slightly to prevent the ganache from sticking. Coat truffles with cocoa powder, chopped nuts or powdered sugar, as pleased.
- Place the truffles on a parchment-covered baking sheet and leave in the fridge for 30 minutes to 1 hour to firm up.Once ready, remove the truffles from the fridge and leave them at room temperature for a few minutes before eating.
