Tuesday, July 3, 2018

Chocolate Truffles

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This recipe has been a family favourite since the 1980's.  I can't lay claim to the recipe but I've been known to make variations that include choc chips,  dried fruit and nuts.

I packet of milk arrowroot biscuits
1/2 cup of desiccated coconut
1 tins of sweetened condensed milk
2 tablespoons of cocoa powder - sifted
extra coconut for rolling

Crush the biscuits until they are a fine crumb.  You can do this in a food processor or with a rolling pin on baking paper.

Add the crushed biscuits,  coconut and cocoa powder to a large bowl and mix well.

Add the sweetened condensed milk to the biscuits and mix until well combined.

In a medium bowl add the extra desiccated  coconut   ( 2/3 of a cup approx. ).

Using a teaspoon,  form small balls of mixture and roll between your hands to smooth out the lumps.

Roll the balls in the extra coconut and place on a tray.

Refrigerate for one hour until firm

Store in the fridge for up to two weeks.

HANDY TIPS -

*  Make sure your hands are wet when forming the mixture into balls. This stops the mixture from sticking to your hands.

*  I use generic ( no name ) ingredients to reduce costs. If I have time,  I make the sweetened condensed milk from scratch..

*  Add finely chopped apricots,  choc bits and peanuts for a different flavour.




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