Makes 30-40 truffles
Ingredients
- 1 1/2 c vegan chocolate chips
- 1/4 c vegan vanilla creamer
- 3 T olive oil
- 2 T Kahlua or coffee liqueur
- 1 t vanilla
- 1/8 t salt
- 1/2 c finely crushed thick-cut potato chips
Directions
Line an 8×4 inch loaf pan with aluminum foil and grease with vegan
margarine. In a large microwave-safe bowl, add chocolate chips, creamer,
oil, and Kahlua. Microwave for 60 seconds, let sit for 30 seconds, and
then stir well. If chips aren’t melted, continue to heat mixture at
intervals of 30 seconds, stirring well in between each heating. Alternatively, melt everything in a double boiler.
Once smooth, mix in vanilla and salt. Into prepared loaf pan, pour
melted chocolate mixture. Tap pan against a counter to bring bubbles to
surface and even out chocolate. Place pan in refrigerator and let chill
until solidified, about 1 to 2 hours. Remove pan from refrigerator and
let sit at room temperature for 15-20 minutes. Slice into 1/2″ squares
and remove from pan. Roll each square in the palms of your hands until
round and smooth. Just before serving, roll truffles in the palms of
your hands to warm chocolate, and then roll truffles in crushed potato
chips, pressing firmly. Repeat with remaining pieces.