i used to make these truffles all of the time. they came to mind as i was thinking about a sweet valentines day post. I have been known to keep some ganache in the fridge and eat it by the spoonful. if you think you may want to do the same, you may want to double the recipe.....
ingredients
1 1/2 cup good quality dark chocolate or dark chocolate chips
1 12 oz pack of extra firm silken tofu
1 teaspoon vanilla fleur de sal pecans 1 bag of semi sweet chocolate chips (good quality) or melting chocolate
directions
-in a double broiler melt the chocolate, stirring often
-while chocolate is melting, open tofu and remove eccess water
-put the tofu into a blender or food processor
-when chocolate is fully melted pour into blender
-blend -add teaspoon of vanilla and a pinch of salt
-chill in fridge for 4 hours or overnight
coating the truffles
-put the chocolate chips into a double broiler and melt
-while chocolate is melting cover 2 cookie sheets with parchment paper -begin to make small truffle sized balls with the ganache and place on cookie sheet number 1
-when the chocolate is melted take 2 forks and coat the ganache balls with chocolate and place on cookie sheet number 2
-the first few will may look rough, but you will get your groove
-sprinkle with toasted pecans and fleur de sal
-when they are coated, place outside or in the fridge so the outer chocolate can harden -if you don't want to coat in chocolate you can also roll the ganache in nuts, coconut, cocoa powder or whatever else you can think of!
recipe and photo by kristen bach