Chocolate Truffles

While I generally try to keep my recipes here free of less common manufactured products, sometimes you just need to break the rules. This recipe is one of those times. The ends really does justify the means - the rich melt-in-the-mouth creaminess and intense chocolate hit of the finished product is incredible.

Makes about 25, lasts about as many seconds if you have friends around.

• 150ml vegan 'double cream' (CremoVita or similar - other brands may need a bit of trial and error)
• 200g plain chocolate, broken up (try flavoured plain chocolate too)
• 25g vegan margarine
• Cocoa powder to coat

Bring the cream to a gentle boil then remove from the heat (you can also microwave it in short bursts to the same temp - don't worry if it seperates a bit, it'll soon recombine when you start mixing). Add the chocolate and stir gently until it's completely melted and blended with the cream. It should be a nice even colour. Try to avoid getting air bubbles into the mix.

Add the margarine, cut into 3-4 lumps, and continue to gently stir until it's fully incorporated into the mix. The surface should be glossy with no oil 'slick'.

Chill the mix in the fridge for at least 4 hours (and preferably overnight). Remove from the fridge. Put a couple of tablespoons of cocoa powder in a bowl and sprinkle a bit more on your hands (add more cocoa powder to the bowl or your hands as needed). Use a teaspoon to scoop out a lump of the truffle mix. Roll it into a ball in your palms, drop it into the cocoa powder, roll it around a bit until it's fully coated, remove, give a gentle shake in your palm to get the excess powder off, and put in an airtight box. Keep in the fridge, where they'll theoretically last for several days (although my money says that your tastebuds won't give 'em that long).

I've yet to experiment with this basic mix, but the idea of alcohol (especially brandy) and / or coffee added at the melt n' mix stage will soon be investigated further.