I have been wanting to make truffles since forever. And seeing as my life has been way too busy to cook, take pictures and write on this website (believe me, pictures of food after 9pm with a flash = no good)...I finally made myself take on this challenge.
I did a bit of research on truffles in general, and it seemed like the filling was normally melted chocolate whipped with heavy cream and sugar. So I got to thinking, well...I have used Tofutti cream cheese in a pasta sauce instead of cream before....so maybe that would work out ok. I did a bit more digging, and it I found several instances of vegan truffles where cream cheese and powdered sugar had been used. Three cups of powdered sugar to be clear.....not what I had in mind.
So I used the basic principles of truffles, and experimented a bit, only using 1 cup of powdered sugar, and it turned out fantastic! And I must say, I cannot even imagine these any sweeter. In fact, I was worried the chocolate filling would be too sweet as it were, which is why I used unsweetened baking chocolate for the outside layer....I liked the idea of having a somewhat dark, non-sweet outer layer with a sweet and creamy inside.
Also, having the truffles not be little balls of sugary, chocolately goo....it doesn't leave you with that....oh my gosh, I just ate a 1/4 cup of sugar, my stomach hurts kinda feeling. You might even feel up to having another one, in fact!
Here is what you will need for the filling:
8 oz. of semi sweet chocolate
1 - 8 oz tub of Tofutti cream cheese, plain
1 cup powdered sugar
1 tsp. vanilla
For the outside:
8 oz Unsweetened chocolate
any toppings that you love!
Also, make sure to have parchment paper on hand!
You start by making the filling, since this will need to be in the fridge and cool for about 2 hours to harden up a bit. This allows you to shape them into tablespoon sized balls. Begin by putting the Tofutti cream cheese into a food processer and mix it until it becomes smoother, and a little less stiff. Add your powdered sugar to this and mix, it will turn into a thick, paste almost. I was a bit surprised at how the powdered sugar changed the cream cheese, but it is normal. Add your vanilla, and mix until smooth.
Set up a simple double boiler, and add your 8 oz of semi sweet chocolate, and stir until it is all smooth and melted, no clumps. I used baking chocolate, which came premade into 1 oz squares, which easily allows you to half the recipe. Also, it made the melting go a whole lot faster having 8 squares of chocolate.
Add your chocolate mixture to your sugar/cream cheese mixture and combine in a bowl. Mix very well, it took a bit of work to combine them and make sure there were no chocolate or white chunks. Put in the fridge and let chill for about 2 hours.
You can do something fun now, take a break, relax. But only for about 2 hours. Fast forward and you are ready to make your truffles! Take a long sheet of parchment paper, and lay it out next to where you are working in the kitchen. Use a tablespoon sized spoon to scoop out your filling, and roll them into balls.
*eta: Once you have finished rolling up your chocolate filling, place them back in the freezer while melting the next batch of chocolate for the coating. This will help the balls keep their shape and are much easier to handle* Set up a double boiler again, and this time, melt your unsweetened chocolate, stirring as it starts to melt so all the clumps get melted away too. Once you have a smooth mixture, take each little rolled up filling mixture and drop it into the chocolate in the double boiler. Make sure the whole thing is coated and set it back down onto the parchment paper. After you do maybe 4 or 5, take a second and add any toppings to the truffles.
Once you have finished all of your truffles, put them into the freezer for 20 minutes, if you want a quick fix to see how amazing your truffles taste. Or simply put them in the fridge until the the chocolate shell has hardened.
Eat, enjoy, repeat!
Here are some toppings I put on my truffles: