White Christmas & Choc-Nut Truffles
Two quick and tasty desserts! Squares of white-chocolatey goodness (White Christmas) and creamy hazelnut and wafer truffles (Choc-Nut Truffles).
Yield: 48 Squares & 32 Truffles
Prep Time: 15 mins
Cook Time: 5 mins
Difficulty Level: 1/5
Ingredients
WHITE CHRISTMAS
- 1¼ cups rice bubbles
- 1 cup powdered milk
- 1 cup pure icing sugar
- 1 cup raisins or sultanas
- 1 cup desiccated coconut
- 2 X 100 g packets mixed glace cherries
- 185 g vegetable shortening (like Crisco), melted, cooled
- Silver cachous (pearls), edible glitter, to decorate
- 90 g white chocolate, melted, to decorate
CHOC-NUT TRUFFLES
- 200g block dark chocolate, chopped
- ⅓ cup thickened cream
- ½ cup crushed plain wafers or crushed ice-cream cone
- ⅓ cup hazelnut spread
- Cocoa or crushed peanuts, for rolling
Steps
WHITE CHRISTMAS
01. Line a 18 x 28 cm lamington pan with foil, ends overhanging.
02. In a large bowl, combine all dry ingredients. Add copha, mixing well.
03. Press mixture into prepared pan. Chill until firm.
04. Sprinkle with cachous and glitter. Drizzle with chocolate. Allow to set. Cut into small squares.
CHOC-NUT TRUFFLES
01. In a saucepan, combine chocolate and cream. Stir over low heat for 4 mins, until melted and smooth.
02. Blend in wafers and hazelnut spread. Transfer mixture to a small bowl. Chill for 1 hour until firm.
03. Using your palms, roll heaped tsps mixture into smooth round balls.
04. Roll in cocoa or nuts to coat. Place on a lined tray and chill 30 mins until set.
TIP: Both can be stored in an airtight container in the fridge. White Christmas can be roughly spooned into patty cases.Photo: Rodney Macuja/Bauer