Truffles are the easiest sweets to make – the only cooking is melting chocolate, and they keep for a few weeks in the fridge. They’re perfect for gifts, and you get to lick the bowl after rolling them out! This recipe is easily adaptable – I make different variants every year. This year I went tropical, with a mix of coconut, candied ginger and candied pineapple. Another family favourite is with flecks of finely grated lemon rind, coconut and a dash of Malibu liqueur.
- 250g White chocolate
- 60ml cream
- dash liqueur/flavouring (I used Limoncello)
- 1 cup finely textured ingredient (In my case, 1/4 cup mixed chopped candied ginger and pineapple, and 3/4 cup dessicated coconut)
- Melt chocolate and cream, then stir in other ingredients (only half cup of the textured ingredient).
- Chill mix, then take out and put teaspoon-sized lumps on a tray with baking paper and refrigerate for another ½ hour.
- Then remove, roll into balls and coat with remaining powder.
Package them beautifully and give them to friends, and don’t tell your husband there are leftovers in the fridge…
This recipe is featured in “Christmas Sorted” an e-magazine created by me and fellow blogger Sally Prosser of mycustardpie.com. It is available free, by subscribing via the widget to the right, or for current subscribers, please email me directly on email@example.com