8 ounces dairy-free semi-sweet or bittersweet chocolate (choose a good quality of 62% cacao or higher), chopped
1/2 cup plain soymilk
1 tsp. vanilla
1 cup fresh mint leaves, chopped
Over a double boiler, heat soymilk until it starts to simmer. Remove from heat and add mint leaves. Cover and steep in fridge for one hour. Then, strain and place mint infused soymilk back into double boiler and bring to a simmer again. Add a tsp. more soymilk if too much evaporation took place during the simmering process.
Place the chopped chocolate in a separate bowl. Pour the hot soymilk over the cocoa. Add the vanilla. Stir until the chocolate has melted and is creamy.
Cover the bowl and place in the refrigerator for two hours or more. Remove from refrigerator. Using a teaspoonful of chocolate mixture at a time, form small balls (wear plastic gloves for this process). Place rolled truffles on parchment set on a cookie sheet. Cover and place in the refrigerator overnight.
Then, roll truffles in cocoa powder and place in individual papers.
Makes 30 - 40 truffles
Variations: sift a dusting of powdered sugar over cocoa coated truffles; or roll in chopped walnuts, pecans, or almonds instead of cocoa powder. May also roll in unsweetened coconut.