Shoyu Dark Chocolate Truffles

Yield:~ 20 truffles

Ingredients

• 8oz (225g) dark chocolate (at least 70%) roughly chopped
• ⅔ cup (160g) cream cheese
• 2 tsp -1 Tbsp Shared Cultures Lentil Quinoa Shoyu
• Ideas for coating: cocoa powder, finely chopped nuts and seeds

Directions

1. Set up a double boiler and heat until steady but gentle steam is being produced. Place the chocolate in the top bowl and warm, stirring often, until it is mostly melted. Turn off the heat and keep stirring until completely smooth. Let it cool until just warm to the touch, not hot.
2. In a medium bowl, beat the cream cheese with a spatula or wooden spoon until very smooth and no lumps remain.
3. Stir the shoyu or miso into the cream cheese. Start on the low end of the range; you can always add more later once everything is mixed and you’ve tasted it.
4. Scrape the melted chocolate into the cream cheese mixture. Stir slowly but thoroughly until the mixture is glossy and fully combined. Taste and add a little more shoyu if you want more of a salty-savory edge.
5. Cover the bowl and set aside until the mixture is firm enough to scoop and roll. You may need to put it into the refrigerator for about 20 minutes.
6. Scatter your chosen coatings into separate shallow bowls. Line a small tray or plate with parchment paper.
7. Use a small spoon or scoop to portion out walnut-sized pieces of the chilled mixture. Roll quickly between your palms to form even balls, then immediately roll each one in a coating of your choice. Set on the lined tray.
8. Chill the finished truffles until firm, at least 30 minutes. Store in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for 5–10 minutes before serving for the best texture.

Recipe by Hedonist in Moderation