Every year that I make these I get request after request for more batches!
This year I decided to get a little bit creative with the truffle recipe and made a white vanilla version as well!!
And here's both recipes!
1 Can Condensed Milk
1 Packet Milk Arrowroot Biscuits (crushed)
1/2 Cup Dessicated Coconut (approx)
2 Tbsp Cocoa (substitute this for Full Cream Milk Powder & tsp vanilla essence for vanilla truffles)
Dark Chocolate Melts
White Chocolate Melts
Copha/Vegetable Oil (small amount)
Red & Green Icing
Combine all ingredients together (you may need to add more coconut - I think it depends on the weather?!).
Scoop out 1 tablespoon of mix and roll into balls. Set on baking paper in the fridge to firm - approx half an hour, again, depending on how hot/humid it is where you live.
Melt dark chocolate with a small amount of vegetable oil/shortening for a smooth and slightly runnier consistency. Drop balls into chocolate to coat, allow to drain (I use a fork for this part) and set back on baking paper and back into the fridge until set.
When set, melt white chocolate (without shortening) - using a piping bag or ziplock bag, pipe white chocolate to resemble dolloped custard. Allow to set.
Lastly, when chocolate is set, use red and green icing to garnish with holly. I used Wilton pre-made icing tubes, which are fantastic for small details and the Wilton tips fit straight onto the tube, so very limited waste/mess!
You could also used chopped glacé cherries, small candies or whatever you like for the tops as well - I just had icing on hand.
Enjoy...
(Note, I halved the batch - it made 19 balls, mind you, I had a nap between the dark and white chocolate and came back to this many left.... Steve had gotten to them!!)
Chocolate Truffle
Vanilla Truffle
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