Chocolate ganache truffles (v)

Decadent, rich chocolate truffles that are vegan thanks to soy cream.
Makes about 24 large truffles.

Allow 2 hours standing time for the truffle mixture plus an additional 2 hours for the truffles to set.

Author: Bite-sized thoughts.

Original post (with pictures) here.

100g dark dairy-free chocolate (I used 70% cocoa)
1 cup (250ml) soy cream or rice cream (I used the Alpro brand)
1/2 cup cocoa powder
1/4 cup white sugar
1-1/2 tbsp coconut oil

Coatings to taste (I used cocoa powder, freeze dried raspberries and crumbled vegan biscuits)

1. Break the chocolate into pieces and place in a large mixing bowl.
2. Combine the cream, cocoa powder, sugar and coconut oil in a saucepan and heat over medium heat until completely smooth. Transfer to the mixing bowl with your chocolate pieces and stir until the chocolate is melted.
3. The mixture will be quite runny at this stage. Place the bowl in the fridge for at least 2 hours, until the mix is firm enough to scoop with a spoon (if you have a large freezer you could speed the process up that way).
4. When the mix has firmed up, set out small bowls with your coating ingredients and line a plate or baking tray with non-stick paper. With clean hands, scoop truffle-sized balls of mixture with the spoon, then roll between your hands to shape, and dip in your coating ingredients of choice. Set on the non-stick paper and repeat.
5. Allow the truffles to firm up further in the fridge, approximately 2 hours. Store in the fridge.