3 minute read
Having a ball
Next Article
Roll into Christmas with these sweet delights
These sinfully good truffle recipes feature the best of the best in the treats department. And, they are super quick and easy to whip up – perfect for when Christmas guests drop in, last-minute pressies and all-day feasting!
Tim Tam Truffles
Makes 12 or 24
What you’ll need . . .
• One packet Tim Tam biscuits or chocolate Mint Slice biscuits • 200grams of choc bits – white, dark or milk • Four tablespoons cream cheese • Lined baking tray / fork or skewer
How to . . .
Pop your biscuits into a food processor and blitz for 30 secs. Then, add your cream cheese and process till well combined. Then, roll your mix into balls and refrigerate on the lined baking tray for 10 mins. Next, melt your choc bits in a microwave proof bowl, or over steaming hot water, and dip your balls into the melted chocolate using a fork or skewer. Pop back onto the tray and refrigerate till set, and store in an airtight container in the fridge. Delish!
Choc Orange Truffles
Makes 12-to-15
Ingredient list . . .
• ½ cup unsalted butter, cold • 265grams dark chocolate, melted and cooled • ¼ cup Grand Marnier • To coat . . . • 400grams dark chocolate, melted and cooled • ¼ cup cocoa
has hardened, then roll in the cocoa. Decadent and totally irresistible!
Hazelnut Truffles
Substitutes . . .
Makes 40-to-45
Ro ll into Christmas with tSwap out dark chocolate for milk chocolate, or switch the Grand Marnier for black rum or Baileys. How to . . . Mix butter, melted dark choc and Grand Marnier in a bowl. Then, roll into balls and dip into the cooled melted chocolate – leave to stand for a few minutes till the chocolate h
From the pantry . . . • 2 cups of roasted hazelnuts • ½ cup cocoa powder
• 2 tsp vanilla essence • ½ teaspoon salt • ½ cup maple syrup (or agave if you prefer) • 170grams milk chocolate, melted • 1 cup roughly chopped hazelnuts to garnish
How to . . .
Blitz the hazelnuts in a food processor. Set aside 40-to-45 whole hazelnuts if you fancy popping one hese sweet delights into the centre of each truffle. Next, add cocoa powder, vanilla extract, salt and maple syrup and
blend until all the ingredients come together. The mixture needs to be sticky – not dry – so keep blending until you reach the right consistency. Now, roll into balls – insert your hazelnut centre at this point – and pop into the fridge for an hour (minimum) to set. Once set, dip each truffle in the melted chocolate. Finally, toss them in the chopped hazelnuts, coating them all over. Place them on a tray lined with parchment and store in the fridge until ready to devour!
Gingerbread Truffles
Makes 12 or 24
What you’ll need . . .
• ¾ cup cream • 1 ¾ cups milk chocolate • 1 tablespoon ground ginger • ½ teaspoon ground cinnamon • Gingerbread coating . . . • 1 ½ cups gingernut biscuit
How to . . .
Gently heat the cream in a saucepan for a few minutes – take off heat. Next, add the chocolate and allow the heat of the cream to melt it, stir in the ginger and cinnamon. Leave mixture to chill in the fridge for approximately three hours, or until completely set. Then, crush the gingernuts in a food processor until you form fine crumbs. Using a spoon, roll the set truffle mixture into little balls and then coat in the biscuit crumbs. Eat and be merry!
Apricot Truffles
Makes 12 or 24
On the list . . .
• 1 cup chopped apricots • 1 packet Superwine biscuits, crushed • ½ tin condensed milk • 125grams butter • ½ cup brown sugar • For dipping . . . • ¼ cup castor sugar
How to . . .
Melt condensed milk, sugar, butter – do not boil. Take off heat, mix in crushed biscuits and apricots. Mould into balls and roll in the castor sugar. The perfect afternoon tea Christmas morsel!
