Truffles

1 1/3 c semisweet chocolate chips
1/3 c vanilla soy milk

1. Make the base for the ganache: Fill a medium saucepan halfway with water and bring the water to a simmer over med. low heat. Reduce the heat to low. Use a double boiler(if you don't have one...use a large metal or glass bowl over the saucepan, but not touching the water). Add your chocolate chips and vanilla soy milk to the bowl and melt the chips until mix is smooth and shiny. Remove from heat.

2. Choose a flavor: For plain chocolate truffles, add no flavoring. For Chocolate Mint Truffles, add 1 tsp. pure peppermint extract. For Cherry Chocolate Truffles, add 1/2 c chopped dried tart cherries. For Almond Truffles, add 1/2 tsp. pure almond extract. For Kahlua Truffles, add 1 tsp. Non-Alcoholic Kahlua syrup. Choose your flavoring and stir it in to the warm ganache. Transfer the mix to a bowl, cover, and refrigerate it for 4 hours.

3. Scoop out a heaping teaspoon of chilled ganache and shape it into a ball. Roll it in your choice of topping...unsweetened cocoa powder, finely chopped toasted almonds, chocolate sprinkles, etc.. Keep in airtight container and enjoy.

I have often enjoyed a chocolate truffle, but only store bought. I figured they would be too difficult to make, so I never bothered with finding a recipe. I found this recipe in the Family Fun magazine, the June/July 2009 issue...page 103. When I saw how easy this could be, and healthier made with the soy milk versus the traditional heavy cream, I thought I'd try it. This is a great recipe to get your kiddos involved with. The boys enjoyed rolling the chocolate and picking different coatings to use. Enjoy and pass along...it really was easy to make! :)