Vegan Chocolate Raspberry Truffles Recipe
1 1/3 cups Tropical Source Dark Chocolate Chips
2 tablespoons Vegan Coconut Cream
1 tablespoon Vegan Margarine
2 tablespoons Seedless Raspberry Jam
CHOICE OF COATINGS
6 ounces Vegan Baking Chocolate
1 cup Tropical Source Dark Chocolate Chips
2 teaspoons Vegan Margarine or Shortening
Cocoa Powder and/or Powdered Sugar
Truffles: In a heavy saucepan, combine chips, coconut cream, and margarine. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoons onto foil lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm.
Coating: Over hot (not boiling) water, melt baking chocolate/chocolate chips and margarine/shortening, stirring until smooth. Drop frozen truffles, one at a time, into melted coating. Stir quickly to coat, then remove with a fork, shaking off excess. Place on cookie sheet. Sprinkle with cocoa powder and/or powdered sugar. Chill until set. Store refrigerated.