Makes
20-25 truffles
Vegan
Ingredients
175g/6oz digestive
biscuit crumbs (or other vegan biscuits)
50g/2oz chopped raisins
50g/2oz roasted hazelnuts, chopped
50g/2oz ground almonds
75g/3oz blackcurrant jam
1 orange, zest only, very finely chopped
to taste: dark rum or brandy
150g/5oz plain chocolate (vegan)
to decorate: white marzipan, angelica and glace cherries
Method
Mix
the biscuit crumbs, raisins, nuts, jam and orange zest together in
a bowl. Add
sufficient rum or brandy to make a fairly stiff mixture.
Form the mixture
into walnut sized balls.
Melt the chocolate
in a bowl over a pan of hot water. Coat each truffle individually
and rest on a foil covered board until set.
Decorate the
top of each truffle by taking small pieces of white marzipan and
rolling it out into an uneven shape, then press onto the top of each
truffle to resemble icing. Add bits of glace cherry to resemble berries
and angelica to represent holly.
© Copyright
The Vegetarian Society 1994
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