Tempting Vegan/Vegetarian Truffles

[Matts]

Tempt your love with these heavenly truffles.

1 cup nondairy whipping cream (try Rich's at Richs.com)
4 Tbsp. margarine
2 tsp. ligh corn syrup
1 lb. finely chopped semisweet chocolate, plus 12 oz. for dipping
1 cup Dutch-process cocoa powder or confectioner's sugar

    * In a small saucepan, bring the cream, margarine, and corn syrup to a full boil over medium heat. Turn off the heat. Add 1 lb. of chocolate. Gently swirl the pan to cover the chocolate with cream, but do not stir. Let stand for 5 minutes.
    * Slowly whisk until combined. Transfer the mixture to a large bowl. Refrigerate, stirring every 15 minutes. After 45 minutes, the mixture will thicken quickly, so stir ever 3 to 5 minutes until thick enough to scoop.
    * Form 1-inch balls. Transfer to a parchment-lined baking sheet. Chill until firm.
    * Melt the remaining 12 oz. chocolate in the top of a double boiler. Remove from the heat and cool slightly.
    * Place the cocoa or confectioner's sugar in a bowl. Dip a truffle into the melted chocolate, coating it with a thin layer. Place the truffle in the cocoa or sugar and roll to cover. Set the truffle on a clean parchment-lined baking sheet. Repeat with the remaining truffles. Refrigerate to set.

Makes about 4 dozen truffles