Christmas Brandy Truffles

Chocolate, brandy and creamy richness. What more can we say? Just don't eat them all at once!

Serves:

Makes about 25 truffles

Time:

Preparation/cooking time 2 hours - at least one hour of this is in the fridge!

Ingredients:

1 tub vegan 'cream cheese' like Tofutti Original Creamy Smooth or make your own vegan cream cheese
450g/1lb icing sugar
345g/12oz dark chocolate
1½ tsp brandy
Dark cocoa powder
Topping 200g/7oz icing sugar (plus water according to packet instructions)
1 tbsp dried cranberries
1 tub green angelica, cut into leaf shapes

Method:

1. Spoon vegan 'cream cheese' into a bowl, sieve in the icing sugar and beat well until smooth.

2. Break the chocolate into a bowl and then immerse the bowl into a saucepan of simmering water on the top of your oven. Stir with wooden spoon as it melts.

3. Add melted chocolate to 'vegan cheese' and icing mixture, along with the brandy.

4. Mix well, cover and refrigerate for 1 hour.

5. Now shape the mix into truffles (about ½ inch balls). Put the cocoa powder into a bowl, add the truffles and then gently shake the bowl so they become coated.

6. Mix the icing sugar and appropriate amount of water. Spoon onto truffles then decorate with angelica leaves and cranberries. Store in a cool place until ready to eat.