Silken Tofu & Rum Raisins Chocolate Truffles

Name: Silken Tofu & Rum Raisins Chocolate Truffles
Yield: About 30 Truffles
Cuisine: British
Ingredients: 200 g Dark Chocolate Buttons *if you use a block, chop up coarsely; 150 g Silken Tofu *You can use 150ml Cream instead; 2 tablespoons Rum-steeped Raisins OR Sultanas; 6 (60 g) Arnott’s Choc Ripple Biscuits *OR Chocolate-Flavoured Biscuits; Pistachio Nuts *diced; Almonds *diced; Cocoa Powder

Hiroko Liston @hirokoliston

Melbourne, Australia

Not very keen on Tofu? Please know that Tofu is soy milk. ‘Silken Tofu’ is made by coagulating thick soy milk. It can be used for cooking just like cow’s milk and cream. See my ‘Tofu Cream’ recipe. Once you tasted these delicious chocolate truffles without prejudice, you would love them. Naturally, these truffles can be made with dairy Cream.

Hiroko Liston @hirokoliston

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Ingredients

About 30 Truffles

200 gDark Chocolate Buttons *if you use a block, chop up coarsely
150 gSilken Tofu *You can use 150ml Cream instead
2 tablespoonsRum-steeped Raisins OR Sultanas
6 (60 g)Arnott’s Choc Ripple Biscuits *OR Chocolate-Flavoured Biscuits
Pistachio Nuts *diced
Almonds *diced
Cocoa Powder

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Steps

1

Place Silken Tofu in a small heatproof bowl, break into smaller pieces, and heat in the microwave for 1 minutes to warm up and also to help water to come out. Discard the water, and use a whisk or hand blender to blend until smooth (OR almost smooth).
2

Place Dark Chocolate in a separate heatproof bowl over a saucepan of simmering water and melt chocolate. Alternatively, you can heat in the microwave for 1-2 minutes. Stir until smooth.
3

Add the blended Silken Tofu, Rum Raisins and coarsely broken Choc Ripple Biscuits, and mix to combine. Line a small container with plastic wrap, pour the mixture in the container and cool in the fridge for 2 to 3 hours until completely set.
4

Cut into bite-sized pieces and roll into balls. Coat with diced Pistachio Nuts, diced Almonds or Cocoa Powder.