Chocolate Truffles

Name: Chocolate Truffles
Ingredients: 100 ml milk; 100 g Soft White Cheese; 75 g Spreadable; 6 tsp cocoa powder; 1 tsp lemon juice; 150 g caster sugar; 1 egg; 1 tsp vanilla sugar; ½ tsp bicarbonate of soda; ½ tsp fine salt; 75 g plain flour; 300 g icing sugar; Dairy Free dark chocolate

These delicious chocolate truffles are perfect for any occasion - especially Easter! A big thanks to Mia Bøtcher over at Mia's Lactose Free Kitchen for this wonderful recipe.

Ingredients

Milk	100 ml
Soft White Cheese	100 g
Spreadable	75 g
Cocoa powder	6 tsp
Lemon juice	1 tsp
Caster sugar	150 g
Egg	1
Vanilla sugar	1 tsp
Bicarbonate of soda	½ tsp
Fine salt	½ tsp
Plain flour	75 g
Icing sugar	300 g
Dairy Free dark chocolate

Instructions

Step 1

Preheat oven to 175°C/350°F/gas mark 4.

Step 2

Cream together the spreadable and sugar in a bowl. Add the egg and mix well for a few minutes.

Step 3

Add the lemon juice to the dairy drink and allow to sit for a minute to create buttermilk, then add this to the mixture.

Step 4

Add all the dry ingredients and mix well.

Step 5

Pour into a greased baking tin and bake for 25-35 minutes, or until or until a clean knife inserted into the centre of the cake comes out clean.

Step 6

Transfer to wire racks and allow to cool.

Step 7

When completely cool, crumble the cake into a food processor and mix until fine crumbs form.

Step 8

Transfer to a large bowl. Mix together the soft white cheese and icing sugar and add to the cake crumbs.

Step 9

Blend together using the back of a spoon, until very well combined.

Step 10

Take a teaspoon of mixture and form into a sphere or egg shape. Transfer to a baking tray covered with parchment paper. Repeat until the mixture is all used up.

Step 11

Once you have all your eggs ready, transfer to the freezer until hard (around 2 hours). Once done, remove from freezer.

Step 12

Melt the dark chocolate in a water bath and, holding each egg carefully with two forks, dip them in the melted chocolate to coat the outside, before placing back on the parchment paper. At this point you can also decorate them if desired, dusting with 100% cocoa powder or icing sugar and placing in paper cake cups.