Vegan Dark Chocolate Truffles

Ingredients:

• 100g vegan dark chocolate* (very finely chopped)

• 1/2 cup Vegan double cream (I used Elmlea)

• 1/2 tsp vanilla extract (optional)

• 1/4 cup unsweetened cocoa or cacao powder

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Instructions

• Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.

• Add the cream into a pan and heat until warm.

• Immediately add the cream to chocolate and stir until completely melted, creamy, and smooth.

• Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid.

• Once chilled and firm, prepare a small dish of cocoa or cacao powder for rolling (optional).

• Use a Tablespoon-sized scoop or a Tablespoon to scoop out small balls, then use your hands to gently but quickly roll/form the chocolate into balls.

• Toss in cocoa or cacao powder to coat and shake off excess.

• Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.