Monday, October 26, 2009

Chocolate Truffles!!!


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.

Sugared Cream Cheese & Chocolate Filling

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:


Sea Salted Truffles


Purple Sprinkled Truffles


Spotted Truffles


Pink Sprinkled Truffles

22 comments:

itstartedwithafish said...

whoa, can't comment, mopping keyboard

vegga said...

Those are so beautiful! Well done. :)

Lindsay I-F said...

i've made vegan truffles before but never as pretty or yummy looking as these

Artichoke Zine. said...

These are just brilliant!! x

ivegan909 said...

Mm, looks good :) About how many did one batch yield, may I ask?

Photo Jenny said...

Thanks for all of your super nice comments! I wish there were a scratch and taste function I could add onto here!

And to answer ivegan909's question, all together there were about 24 truffles if I am remembering correctly.

MewMike said...

That looks so yummy!

I like that!

www.ilovechocolatetoo.com

Monique a.k.a. Mo said...

These look amazing! I am a new fan of the sea salt and chocolate combo.

Naomi Rose said...

You're my new best friend for this recipe!

taleoftwovegans said...

Such pretty truffles! Thanks for the recipe, I am intrigued with th reduced sugar - not a fan of dumping so much sugar into baking- will definitely have to try these out.
-K

veganminded said...

Umm, these are gorgeous! Great job :)

Jeni Treehugger said...

These look amazing. Making truffles has been on my to do list for like the longest time ever - need to do some research myself because I can't get vegan cream cheese here.

Photo Jenny said...

HI Jeni! I am actually planning on making my own cream cheese from tofu for my next batch of truffles, because that can get kind of expensive....I'll keep you posted on how it turns out!

Karin Bartimole said...

These re beautiful, and look SO delicious! Can't wait to try out your recipe - thanks for sharing it.

Jessica L. Caneal said...

I tried these today! The finished product is chilling in the refrigerator as I type this. I have to say, they did not come out to be as beautiful as the ones in the photo, but then again, I am a novice for sure.

Also, I had some trouble trying to figure out how to get the filling balls out of the bowl of chocolate coating without making a complete mess of my hands and the kitchen counter. And the chocolate coating started to firm up faster than I would have liked. But the filling tasted superb when I licked the spoon afterwards. I can't wait to try the finished product!

Thanks so much for the great recipe :-)

Photo Jenny said...

Hiya Jessica!

Thanks for trying these out and letting me know how things went! Luckily, I have a very kind and devoted helper in my kitchen, which makes things easier, but rolling up the filling is messy for me too. As for the chocolate coating, when it is melted, try keeping the heat on a low setting to keep it from firming up as you coat the filling! Hope things helps, and thanks again for the feedback!

jean said...

These truffles are wonderful, thank you. Does anyone know the shelf life of them? Do I have to keep them refrigerated? I'm just wondering because of the Tofutti cream cheese. Thanks.

Photo Jenny said...

Hi Jean! Generally, when I have made these using the tofutti, I have kept them in the fridge if I am not planning on eating them or bringing them anywhere. Mine seem to disappear after a few days, but I am sure that if you keep them cool in the fridge, I don't see why they would not stay good for at least a week. Hope this helps, and thanks for your nice comments!!

bungybun said...

Tried this recipe today. Brilliant.

Anybody in the UK who can't find the Tofutti cream cheese can substitute Pure soft and creamy. I tried both and they both worked well.

Also, as a variation I chopped some nuts and mixed them into the filling... lovely.

Looking forward to experimenting further with this recipe :-)

Tomasz said...

Hi!

Just wanted to ask if you had any success making your own cream cheese from tofu?

The place where I live is Tofutti-less, and I'm so willing to try these...!

Photo Jenny said...

Hi Tomasz!

I did a lot of trail runs by trying to make my own tofutti, and it never really worked. So I went a different direction and came up with a delicious substitute (because tofutti can be kind of pricey). Instead of the tofutti, use 8 oz. of Silken Tofu, that worked out to about 2/3 of a block. Blend the tofu in a food processer and add about 1/2 c. brown rice syrup, blend to incorporate.

Now, the initial texture will be different, but when you mix this with the chocolate, it is delish, a very dense, thick mousse-like filling.

Just make sure you get the Silken Tofu (usually in a box on the shelf, won't work with regular tofu...i have tried) and brown rice syrup you can usually find at a natural grocery store.

Hope that helps!!

Kurt said...

one of my guilty pleasure is chocolate truffles, im so down to those delicious chocolate truffles, I cant stand looking at someone having one because I've gotta get it and eat it right away! I go to samrx to buy the best chocolate truffles in town