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So, my dear friend can not have milk/cream in her truffles anymore and I am determined to do truffles without it. She can handle the milk solids found in most chocolates because it is such a low amount of it, but can't handle the heavy cream in the centres.
SO! I thought maybe using a nut butter? Someone here suggested soy milk, but I don't think there would be enough fat in it and I expect the chocolate would seize. Amaretto and almond butter? Any other ideas out there? Any tested recipes? (not willing to waste my good chocolate on a possibly bad idea!)