Dairy-Free Mint Truffle Guide

Check out full view and make sure you read this for complete instructions! Couldn’t fit all the info in the pictures.

I got this yummy allergen-friendly recipe from the back of a Seasonal Silk soymilk carton. After making it twice I’ve learned a few pointers, so I’m sharing them and this recipe with you!

Ingredients:
-1/2 cup of Mint Chocolate Seasonal Silk soymilk (But if it’s out of season, you can settle for regular Chocolate Silk soymilk)
-1 tbsp butter
-12 oz of chocolate (I used dairy-free chocolate chips from Chocolate Dream [link] for which you'll need 2 bags because each bag only has 10 oz)
-1 tsp of mint extract
-Cocoa powder
-Crushed organic candy cane (mint or cinnamon flavor. We got ours from Trader Joe’s)
-1 heat resistant bowl to simmer water in
-Friends to make the process all the more fun!

Directions:
Got your friends? : D Got any long/stray hair tied back? Then lets get started!
Mix chocolate, chocolate soy milk, and butter into a small pot (with a handle). Then fill the heat-resistant bowl with about 1 cup of water (or how much you'll think you'll need to have the bowl about 1/3 full) and put it over the stove to simmer. Once the water starts bubbling, put your oven mitts on and then place the pot with your mixture into the water and stir it until the chocolate melts. When it’s all melted, mix in the mint extract.
Next pour the chocolate mixture into a flat baking pan (such as one you would use to bake coffee cake in) and set it in the fridge to cool for 1 hour. Make sure it cools for exactly an hour or longer. If it’s under-cooled parts of the mixture is still melted, making it hard to shape (but that can still be fun; it’s messy and yummy! ^^). Don't worry about the truffles over-hardening because they don't harden much, even when they're done.
After the hour is up, take the pan out of the fridge and, with a spoon (and your hands if you don't mind the yummy mess), form the chocolate into balls and roll them in cocoa powder or crushed candy canes or a combination of both! I learned from experience that it’s best to crush the candy canes right before you use them as topping, or else they’ll be stuck together by the time you’re ready for them. Also, in some cases it’s better to sprinkle the chocolate with the toppings rather than roll them in them, especially for the crushed candy canes and when the chocolate is still fairly melted.
After all that’s done, put the truffles in the fridge again for one more hour. It’s recommended to keep them in the refrigerator when they’re not being consumed.
Next comes clean-up, which can be a bit messy, but the bright side is you can pre-wash your hands and the dishes with your tongue. After that and when the truffles have cooled, if you have room for it that day, grab some truffles and enjoy!

Ok, that was long. Sorry! But I hope you guys like it! God bless you.

In these pictures (taken during the end of December 2010) are and my dad : D