Try something a little different with this vegan brandy truffle recipe from Viva.

You'll find more great Christmas recipes as well as gift and decorations ideas, the ultimate panto guide and loads more in the great Christmas 2009 magazine - free in your 224-page Reading Chronicle on Thursday!

Preparation/cooking time 2 hours

Makes about 25 truffles

Truffle ingredients: 1 tub vegan 'cream cheese' like Tofutti Original Creamy Smooth or Original Creamy Sheese; 454g icing sugar; 345g dark chocolate; 1� tsp brandy; Dark cocoa powder

Topping ingredients:200g icing sugar; 1 tbsp dried cranberries; 1 tub green angelica


1 Spoon vegan 'cream cheese' into a bowl, sieve in the icing sugar and beat well until smooth.

2. Break the chocolate into a bowl and then immerse the bowl into a saucepan of simmering water on the top of your oven. Stir with wooden spoon as it melts.

3. Add melted chocolate to 'vegan cheese' and icing mixture, along with the brandy.

4. Mix well, cover and refrigerate for 1 hour.

5. Now shape the mix into truffles (about � inch balls). Put the cocoa powder into a bowl, add the truffles and then gently shake the bowl so they become coated.

6. For the topping, mix second quantity of icing sugar according to packet instructions, then spoon onto truffles individually. Create holly and ivy by cutting up the angelica and dried cranberries to form leaves and berries.

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