Tempting Truffles

5.0 (1 reviews)

1 cup nondairy whipping cream (try Rich’s at Richs.com)
4 Tbsp. margarine
2 tsp. light corn syrup
1 lb. finely chopped semisweet
chocolate, plus 12 oz. for dipping
1 cup Dutch-process cocoa
powder or confectioner’s sugar

• In a small saucepan, bring the cream, margarine, and corn syrup to a full boil over medium heat. Turn off the heat. Add 1lb. of chocolate. Gently swirl the pan to cover the chocolate with cream, but do not stir. Let stand for 5 minutes.
• Slowly whisk until combined. Transfer the mixture to a large bowl. Refrigerate, stirring every 15 minutes. After 45 minutes, the mixture will thicken quickly, so stir every 3 to 5 minutes until thick enough to scoop.
• Form 1-inch balls. Transfer to a parchment-lined baking sheet. Chill until firm.
• Melt the remaining 12 oz. chocolate in the top of a double boiler. Remove from the heat and cool slightly.
• Place the cocoa or confectioner’s sugar in a bowl. Dip a truffle into the melted chocolate, coating it with a thin layer. Place the truffle in the cocoa or sugar and roll to cover. Set the truffle on a clean parchment-lined baking sheet. Repeat with the remaining truffles. Refrigerate to set.

Makes about 4 dozen truffles

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind