Not very keen on Tofu? Please know that Tofu is soy milk. ‘Silken Tofu’ is made by coagulating thick soy milk. It can be used for cooking just like cow’s milk and cream. See my ‘Tofu Cream’ recipe. Once you tasted these delicious chocolate truffles without prejudice, you would love them. Naturally, they can be made with dairy Cream.
About 30 Truffles
200g Dark Chocolate Buttons *if you use a block, chop up coarsely
150g Silken Tofu *You can use 150ml Cream instead
2 tablespoons Rum-steeped Raisins OR Sultanas
6 (60g) Arnott’s Choc Ripple Biscuits *OR Chocolate-Flavoured Biscuits
Pistachio Nuts *diced
- Place Silken Tofu in a small bowl, break into smaller pieces, and heat in the microwave for 1 minutes to warm up and also to help water to come out. Discard the water, and use a whisk or hand blender to blend until smooth (OR almost smooth).
- Place Dark Chocolate in a heat-proof bowl over a saucepan of simmering water and melt chocolate. Alternatively, you can heat in the microwave for 1-2 minutes. Stir until smooth.
- Add blended Silken Tofu, Rum Raisins and coarsely broken Choc Ripple Biscuits, and mix to combine. Line a small container with plastic wrap, pour the mixture in the container and cool in the fridge for 2 to 3 hours until completely set.
- Cut into bite-sized pieces and roll into balls. Coat with diced Pistachio Nuts, diced Almonds or Cocoa Powder.