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