Makes about 30 / These nondairy, silky truffles feature a bright mint flavor from real mint (not extract). Serving tip: Bring to room temperature before serving.

3/4 cup plus 2 tablespoons soymilk

1 cup packed fresh mint leaves, roughly chopped

12 ounces bittersweet chocolate (65% cocoa), finely chopped

2 teaspoons vanilla extract

3 tablespoons unsweetened cocoa powder

Fluted 1-inch paper candy cups (optional)

1. In a small saucepan, bring soymilk to a simmer (do not boil). Remove from heat. Stir in mint and cover; let stand 30 minutes to infuse. Remove mint with a strainer, pressing on leaves to extract all liquid and the mint’s essential oils.

2. Place chocolate in a large bowl. Reheat soymilk to a simmer. Remove from heat and add to chocolate, stirring gently with a flexible spatula until chocolate is melted and smooth. Stir in vanilla. Refrigerate until firm enough to scoop, 1 1/2–2 hours

3. Line a baking sheet with waxed paper. Scoop out tablespoon-sized portions of chocolate mixture; place on waxed paper. (If mixture is too firm to scoop, let stand at room temperature about 30 minutes to soften.)

4. Place cocoa powder on a plate. Dust hands lightly with cocoa mixture. Roll each scoop into a ball and then roll in cocoa to coat. Place each truffle in a paper candy cup, if desired. Refrigerate in an airtight container for up to a week.

PER SERVING (1): 62 cal, 59% fat cal, 5g fat, 2g sat fat, 0mg chol, 1g protein, 7g carb, 1g fiber, 3mg sodium