These chocolate candies are perfect for holiday gifts, Valentines' Day or for any party's dessert table, and they will keep for several weeks in an airtight container in the refrigerator. As with any recipe, the quality of your ingredients is important in this recipe; the better the chocolate you use, the better your dairy-free chocolates will be.
Makes about 24 chocolates
- 2 ¼ cups confectioners sugar, plus more for dusting
- 2 T. dairy-free cream cheese, such as Tofutti
- Pinch salt
- 1 ½ t. Maple Syrup
- 1 t. maple extract
- 1 T. plus 1 t. water
- 10 ounces good-quality dark dairy-free chocolate
1. Make the filling. In a medium mixing bowl with an electric hand mixer at low speed, combine the confectioners’ sugar, dairy-free cream cheese, salt, maple syrup, maple extract and water until mixture just starts to hold together. Turn hand mixer up to high and beat for 3 minutes more.
2. Turn out the filling onto a dry surface lightly dusted with powdered sugar and knead as you would a ball of dough until mixture is elastic. Place the filling between two sheets of powdered parchment paper on a large baking sheet and freeze for 10 minutes.
3. Without removing the parchment, roll the filling into a 12” x 12” square. Remove the top sheet of the parchment and, using a powdered knife or bench scraper, cut the filling into 24 squares (or whatever shape you’d like). Freeze for 15 minutes more while preparing the chocolate.
4. Prepare the chocolate coating. Boil several cups of water in a small saucepan. Place about ¾ of the chocolate in a heat-proof stainless steel bowl and set this over (but not touching) the boiling water, stirring occasionally until melted. Remove from heat and mix in the remaining chocolate. Allow chocolate to rest for about 3 minutes, then mix and return above the boiling water for one minute more. Remove from heat and allow to rest for about 2 minutes, or until the mixture is just warm to the touch.
5. Assemble the chocolates. Remove the baking pan from the freezer and, leaving the squares on the parchment slide the parchment sheet from the pan to the counter or work area. Re-cover the pan with a fresh sheet of parchment and set aside.
6. Using two forks, drop each filling square one at a time into the chocolate. Working quickly, pass the square between the forks until evenly coated and place on the fresh parchment. Repeat with remaining squares, then place in the freezer for several minutes to help cool. Remove from freezer and serve or store in an airtight container for up to 3 weeks.