Thursday, 15 March 2007

Vegan Chocolate Truffles (egg-free, dairy-free, gluten-free)


It has taken me years to get the concept of Mother's Day.

The cards made at school with an excess of PVA and glitter are fab. The cut flowers are good, especially if someone else puts them in a vase. Breakfast in bed, a lie-in and the Sunday Papers, won't say no to that. Someone else doing that first horrendous pooey nappy, I am all for it.

But once I'd finished looking thrilled and smiling very widely for an hour or so, a really nasty person would surface. That ungrateful, greedy person who never feels like they've had enough Christmas presents. My harried husband would be juggling the noisy demands of millions of young kids and I'd still think, 'where's my fresh coffee?'. I'd petulantly ask if he could take them out 'coz I couldn't get back to sleep. I'd tut if he asked me the whereabouts of the nappy cream, and if a child escaped his clutches and made it to the bedroom to ask me a question...cue big flounce. And not from the child.

But now I've worked out the problem. I had bought into the marketing version of Mother's Day; a day when everything would be magically taken out of my control, I would totally relax in my own home, and it would be blissfull. A bit like when you get your first hit of gas and air.

It's just not realistic is it? The only way to have a day off on Mother's Day is to go off. For the day. On your own. Which kind of defeats the object.

So I shall enjoy my eager children this year. I shall still take the lie-in, breakfast on a tray, fresh coffee and the papers. But after that I will get up and share my chocolates. Maybe.


Happy Mother's Day!

Mother's Day Truffles

125g dark chocolate (minimum 70% cocoa solids)

75g dairy-free spread

2 dessertspoons of water

2.5 dessertspoons of sugar

1.5tbsps Grand Marnier

Cocoa Powder for coating

Pretty presentation cases


  • Melt the chocolate in a water bath. Place a large bowl onto a small saucepan. Fill the saucepan with a little water. Put the chocolate in the bowl and bring the water in the saucepan to the boil.
  • As the chocolate melts, stir vigorously to make a smooth paste. Add the sugar and stir again
  • Take the chocolate paste off the heat and add the margarine. Stir again. It may help to put the bowl back over the steaming saucepan so that the paste becomes glossy and smooth
  • Add the Grand Marnier
  • Chill in the fridge for a few hours. You can accelerate the chilling by placing the bowl in a sinkful of cold water.
  • When chilled, stir the paste. It should be stiff
  • Seive some cocoa powder onto a plate. Make a small ball of chocolate and roll it around in the cocoa powder.
  • When completely covered, toss it from palm to palm, a bit like a hot potato, to remove excess cocoa powder.
  • Place in pretty case
  • Present to your Mother. I hope she's nicer than me
For chocolate-covered truffles, go to Pig's Truffles
© Pig in the Kitchen 2007

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2 comments:

dulwichmum said...

Wow! I love your suggestions. I shall make these for myself. Please don't believe I am joking for one minute...

Pig in the Kitchen said...

Hello Dulwichmum! All good mothers know that if you want something doing, you have to do it yourself! May i suggest you make the voluptuous version, they are yummy!