You know, as far as I’m concerned you just can’t have Valentine’s Day without chocolate, am I right guys???
It would be so sad, like the Christmas without the sparkling Christmas trees or the 4th of July without fireworks. There simply must be some chocolate. Oooohhh, and if we’re gonna go there, well, we might as well throw in some coffee also, right? Yeah, I think so too!
Wow, with all the cakes I’ve been making lately I can’t help imaging how much fun it would be to turn it into a business someday, but it’s just a pipe dream I guess. My main reason in thinking about that is because there aren’t very many places anywhere around here that offer the type of cakes that we used to see back in the States and that I like to make.
Can you believe we’re already past January and halfway into February? Craziness. Do have plans to do something fun on the weekend?
This past week was another very busy one, but really fun. We went and saw the third Ring movie and I have to admit I was a little disappointed. Actually, I think I’m getting to be more and more of a movie snob. Either that or they just don’t make ’em like they used to. Hard to say. So then yesterday was my nephew Ryder’s second birthday and I had so much fun making his cake.
My sister and I had already started asking him what kind of cake he wanted a few weeks prior to his birthday and it changed almost every time. First he said Inside Out, then it was Trolls, then Toy Story (which he calls ”Buzz, Woody, Jessie” and I love it!) and finally it was Nemo. I was pretty okay with that because a Nemo cake sounded pretty doable compared to the others. Not that I don’t love to take on a challenge but I’ve been shorter on time these days.cakes that I was used to seeing back in The States and that I like to make.
Alright, today’s recipe is almost embarrassingly simple. No really, its’s so basic, but I think that’s one of the best parts about it nice and easy. Just a few ingredients that you likely already have in your pantry and a few minutes of prep and chill time and you’ve got the perfect V-day treat for your sweetheart (if they share you’ll know it’s true love, hehe). No baking or special equipment required. The other great thing is that you can make these into any shape you want and make them all year round too.
White Chocolate Mocha Cookies & Cream Truffles (Vegan)
Everyone loves a big box of lovely sweet chocolate truffles and these are perfect for gifting on any occasion.
- 1/2 cup non-dairy "cream cheese" softened
- 1/4 cup vegan "butter" softened
- 1 teaspoon vanilla extract
- 2 tablespoons instant espresso powder
- 36 chocolate sandwich cookies such as Oreos or JoJos, finely crushed
- 16 ounces 450g dairy free white baking chocolate, melted
- coffee beans for decor optional
Stir together the "butter", "cream cheese", vanilla extract, espresso powder, and cookie crumbs in a medium mixing bowl until well blended, then flatten the mixture out on a tray or cutting board into a layer about 3/4 inch thick and use a small heart shaped cookie cutter to cut the truffles. (Alternatively you can shape the mixture into about 48 (1-inch) balls.) Place the truffles in the freezer to firm up for about 30 minutes while.
Meanwhile, melt the white chocolate in a double boiler or microwave safe bowl and dip each of the truffles one by one then place them on a parchment or waxed paper-covered baking sheet. Top them all with a coffee bean if desired and then chill them in the fridge for about an hour, or until firm. These are best stored in an air'tight container in refrigerator until ready to serve.
The cookies can be pulsed in a food processor to get them fine quickly, however if you don't have one just throw them into a ziplock bag and use a rolling pin to crush them up