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White Christmas & Choc-Nut Truffles

By The Weekly  ,

December 17, 2016

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Two quick and tasty desserts! Squares of white-chocolatey goodness (White Christmas) and creamy hazelnut and wafer truffles (Choc-Nut Truffles).

  • Prep: 15 mins
  • Cook: 5 mins
  • Yields: 48 Squares & 32 Truffles

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

Directions

WHITE CHRISTMAS

1Line a 18 x 28 cm lamington pan with foil, ends overhanging.

2In a large bowl, combine all dry ingredients. Add copha, mixing well.

3Press mixture into prepared pan. Chill until firm.

4Sprinkle with cachous and glitter. Drizzle with chocolate. Allow to set. Cut into small squares.

CHOC-NUT TRUFFLES

1In a saucepan, combine chocolate and cream. Stir over low heat for 4 mins, until melted and smooth.

2Blend in wafers and hazelnut spread. Transfer mixture to a small bowl. Chill for 1 hour until firm.

3Using your palms, roll heaped tsps mixture into smooth round balls.

4Roll 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

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