Creamy vegan chocolate truffles that melt in your mouth. Great for Christmas or even a homemade holiday gift.
Melt the full 12 ounces of chocolate chips and 2.3 cup butter in a double boiler (or put in the microwave for 1 minute and 20 seconds.)
Stir the chocolate and butter with a whisk or a fork until fully combined, then stir in 1/3 cup liqueur.
Stir until the liqueur is incorporated, then add 1/4 cup soft tofu and blend with an immersion blender until creamy (or transfer to a blender if you don't have an immersion blender.)
Put in the fridge for at least 3 hours until it is firm.
Prepare a shallow bowl with your choice of powdered sugar, cocoa powder, nuts, or even sprinkles to roll the truffles into.
Once the chocolate mixture is firm, take a walnut-sized piece of the mixture and roll it into a ball with clean hands. (The heat of your hands will make it soft and pliable.)
Roll the truffle into your choice of powdered sugar, cocoa powder, or sprinkles.
Store in a sealed container in the freezer until ready to serve. (They will warm up to room temperature quickly).