In a large bowl, beat margarine and sugars until fluffy. Add vanilla and mix well. Mix in flour and salt until well blended. Batter will be stiff. Stir in chocolate chips. Only add water if it’s too stiff to mix, and use sparingly. Form dough into 1″ balls and refrigerate for at least an hour.
In a double boiler, melt the chocolate chips and paraffin together. Using two spoons, roll the chilled dough balls into the melted chocolate and place in truffle cups. Makes about 52 pieces. Delicious!
Note from Karen: I have not tried this recipe gluten/wheat free. I would try these with a sorghum and starch blend to make them gluten-free. You’d want to pick a flour that tastes good raw and doesn’t have much grit.
For those who can eat wheat (and gluten): This recipe does work with spelt flour, but increase the flour to 2 1/2 cups and no extra water is needed. If you don’t have white spelt, sift the whole grain spelt several times to get most of the bran out.
Mariah created a Gluten-Free Flour Blend:
1 c sorghum flour
2/3 c tapioca starch
1/3 c plus 2 Tbsp coconut flour (you could use superfine rice flour or just more sorghum flour instead of any coconut flour)
Omit the water and paraffin from Karen’s recipe above, then follow the rest of the recipe.