Ingredients:

1 250gr King Land soy cream cheese

1 cup icing sugar, sifted

250g dark cooking chocolate

1 capful of crème de cacao liqueur

 

Decorations: desiccated coconut, cocoa/cacao powder, icing sugar, raw sugar

 

Method:

Combine cream cheese and icing sugar, melt on stove or microwave

Combine well

Add cooking chocolate, keep melting and mix well

Add the crème de cacao liqueur and mix well

Refrigerated for at least 30 minutes until set somewhat

Roll into small balls

Then roll in desiccated coconut, cocoa powder, icing sugar or raw sugar

Also try covering in nuts or 100s and 1000s

 

Serves as many (or as few) as you like

BEWARE these truffles are highly addictive

Recipe and Photo © Leigh-Chantelle 2008