Tiramisu Truffles [vegan]

Ciao tutti,

And hello everyone, I am currently on my way to Italy. Really excited about this! But I obviously can't keep my holiday-excitement to my self, so I want to share the Italy-feeling with you. Therefore I created a little piece of Italy covered in chocolate. This recipe is inspired by a 'tasty' recipe, they made those truffles in a delicious but not in a vegan way, furthermore I added some alcohol as my concept of tiramisu simply includes amaretto. Well, I think nothing more needs to be said, as they'll simply speak for themselves. I hope I can pass some holiday feelings on to you. Let's get started!

Today's piece of happiness:

All you need: (approx. 15 truffles)

200 gr. dark chocolate

~15 sponge fingers

50 gr. cocoa powder

100 gr. vegan vanilla pudding (I made my own using a package of pudding powder and half a litre of almond milk, then I simply took 100 gr. for the truffles and ate the rest with stewed rhubarb)

1 1/2 tbsp coconut oil (at room temperature and preferably some which doesn't taste too coconutty)

1 espresso

1 shot of amaretto (if you want to add alcohol)

1. Step:

If you cook your own pudding do so and let it cool down. Brew one espresso and let it cool down, too. Crush the sponge finger until they'll look like little breadcrumbs. To do so, I've put them in a freezer bag, closed it properly, took a pan and well crushed the sponge fingers.

2. Step:

Melt 50 grammes of chocolate. Add the melted chocolate and all the other ingredients (except of the non-melted chocolate) to the food processor and let it to the work until everything looks like this:

Put the cream in a bowl and place it in the fridge for about an hour.

3. Step:

1 hour later.. Take the bowl out out of the fridge and form the truffles (form little balls). Those don't need to be perfect, this way they'll just look very homemade. If you're more talented and patient than me (what isn't too hard to be fair) feel free to make them as even and perfect as possible. When done with this put the truffles in the fridge for another hour.

4. Step:

Covering time!! Nearly done, so let's come to the fun the part! Melt the leftover chocolate (should be 150 gr.) and now put the truffles piece for piece in the chocolate.

I really recommend putting a baking sheet on the plate or whatever you use to put the truffles on, this way they'll be a lot easier to get of the plate when the chocolate is hard again. When you've covered all truffles, put them in the fridge until the chocolate is hard.