200g plain chocolate
175 ml vegan cream
2 tbs sherry
Heat cream in a saucepan until boiling fast. Turn of the heat and stir in the broken up chocolate until completely melted and mixed to a smooth consistency. Pour into a shallow container and leave to cool at room temperature for several hours.
Cut the mixture into cubes or shape into balls. Coat in cocoa powder or melted chocolate.*
* Don't try coating the truffles in cocoa first if you're going to coat them in melted chocolate. The chocolate won't stick and they'll end up looking all rustic like mine!