8 ounces chocolate
1/4 cup nondairy milk
2 tablespoons vegan margarine
1 1/2 cups cake crumbs (I use chocolate), as needed
1 tablespoon dark rum
cocoa powder, to taste, optional
powdered sugar, to taste, optional
chocolate, melted, to taste, optional
1. Place chocolate in heatproof bowl. Combine milk and vegan margarine in a sauce pan over medium heat, stirring often.
2. When it comes to a boil, remove from heat and pour over chocolate. Stir until chocolate is melted and smooth.
3. Stir in rum and then cake crumbs. Add cake crumbs until you can easily form balls from the truffle mixture.
4. To top off the truffles, sprinkle them with cocoa powder, candied sugars, powdered sugar or even roll them in more melted chocolate.