Instead of cream, I made chocolate truffles with soy milk! My mum loves this rich and smooth melting texture. This recipe was nominated for a Sweet Recipe Award for a Valentine's Day competition hosted by Meiji brand chocolate.
Break the chocolate with your hands and put with all the ● ingredients in a microwave heatproof container. Microwave for 3 minutes and leave to stand for a while. Stir gently with a spatula.
If you find any lumps, return to the microwave. Heat for about 10 to 20 seconds and stir gently. Repeat this process until all the lumps are gone. The chocolate will be smooth and shiny.
Line a plastic container with cling film. Let the excess cling film over the edges of the container to remove the set chocolate easily. Chill in the fridge to harden.
After the chocolate is set, lift the cling film and remove the chocolate from the container. Cut into equal sizes with a knife. If you give them as gifts, it is better to use a scale to cut the chocolate into equal portions.
Coat with cocoa powder and it is done.
User "Ayahei" commented that she added more coffee to her chocolates and her mother loved them.
Story Behind this Recipe
You can make chocolate truffles with tofu or skimmed milk without cream. So I was wondering if I could make them with soy milk. I tried it and it was a big success! It is very easy to make and you will have very rich and tasty chocolate truffles. I served them with milk and my father thought he was eating normal chocolate truffles made with cream. On Valentine's Day, I will give these to my friends and myself!
It is important to melt the chocolate until it is very smooth. When you microwave the chocolate the first time, heat in 10 to 20 second increments, checking as you go to make sure it doesn't burn. You can use pure or processed soy milk. If you don't like soy milk, use milk! Honey is fine, but if you use mizuame syrup, the result will be softer and smoother. I use coffee powder to hide the smell of the soy milk.