Mmm, chocolate. Yes, I know chocolate is tomorrow’s prompt. But who says I can’t do two days of chocolate in a row?
When I saw the “boozy” prompt, I knew I had to make something like this. You see, I have a lovely bottle of creme caramel liqueur that is all vegan, and very delicious, and I knew how well it would work with chocolate in a dessert.
I picked this up from Aldi actually – the budget chain is surprisingly good for alcoholic drinks – and they have a vegan list so you can check that anything you buy is vegan. It’s great in hot chocolate.
These truffles are actually really easy to make. They are made with a surprise ingredient – broken biscuits! That’s right, biscuits, like the ones you have with a cup of tea. Kind of like what Americans call cookies, only not quite. You crush the biscuits until they’re pretty much a powder – I like to do this in my food processor, but you could just put them in a bag and bash them with a rolling pin, like I did when we made these as children (without the booze, of course). Then, chocolate, butter, and golden syrup all gets melted together and mixed with the biscuits, along with some icing sugar, and your booze of choice. The mixture sets for a while in the fridge, until you can mould it into balls, and then you can roll it into truffles!
I rolled my truffles in three different toppings – caster sugar, cocoa powder, and chocolate strands. It can be hard to find vegan chocolate strands, but I got mine from The Range here in the UK!
If you’re not an alcohol drinker (or eater, in this case?) you could experiment with replacing the liqueur with other liquids – coffee, or smooth orange juice, or anything else strongly flavoured!
- 300g vegan biscuits
- 200g vegan chocolate
- 75g vegan butter
- 2 tbsp golden syrup (sub maple if you need)
- 200g icing sugar
- 100ml liqueur of choice
- cocoa powder, caster sugar, and sugar strands to decorate
- Begin by crushing the biscuits in a food processor until they are mostly a powder. Set aside.
- In a large bowl, melt together the chocolate, butter, and golden syrup, either in the microwave or over a double boiler.
- Stir the crushed biscuits into the melted chocolate mixture, along with the icing sugar and liqueur. Mix thoroughly.
- Place the bowl in the fridge for 30 minutes, or until the mixture is firm enough to be formed into truffle sized balls.
- Place your toppings of choice either on plates or in bowls, ready to form the truffles.
- Using your (clean!) hands, take a bit of truffle mix and roll it into a ball. Next, roll it in one of the toppings until completely coated.
- Place the coated truffle on a baking tray, and repeat until finished.
- Place the truffles in the fridge to completely set before eating.