Chef Akasha's Chocolate Truffles

• 12 lb semisweet chocolate (good quality and chopped into 2 inch pieces)
• 13 cup non-dairy coffee creamer (soy silk and plain)
• 1 tablespoon orange liqueur (or rum-optional)
• cocoa powder (or finely grated semi-sweet chocolate)

1. Melt the chocolate in a double boiler over gently simmering water.
2. Don't let the water touch the bottom of the top pot.
3. Turn off the heat and let stand until you're ready to use the chocolate.
4. In a small sauce pan, scald the creamer and liqueur or rum.
5. Pour into the melted chocolate and whisk together.
6. Pour the mixture into a shallow dish or pan in about a 1 inch layer.
7. Chill or freeze briefly until thickened and set.
8. Using a small scoop side of a melon baller, scoop out the truffles one by one, forming a 1 inch ball.
9. Knock the melon baller against the corner of the work surface to release the truffle.
10. Form into a ball with your hands.
11. Place on a plate and refrigerate once all the balls are formed.
12. When they are set, roll in cocoa powder or finely grated chocolate.
13. Keep in the fridge until ready to serve.
14. Let sit out for a few minutes before serving to bring out the flavor.

chocolate, nondairy coffee creamer, orange liqueur, cocoa

Taken from www.food.com/recipe/chef-akashas-chocolate-truffles-283431 (may not work)