Christmas is such an awesome time of year! And every Christmas, my family has a tradition (and very own recipe), for making these delectable desserts. Yes, there is A LOT of chocolate in them, but that’s what makes them so scrumptious!!
Makes roughly 100 truffles
NOTE: You can halve or quarter the ingredients should you wish to make less (but these will surely be a hit, and won’t last long… so the more the better!)
WHAT YOU WILL NEED
600g milk arrowroot biscuits | 150g desiccated coconut | 1.2kg of white chocolate melts | 750g of milk/dark chocolate melts | 1 & 1/2 cups of thickened cream | glazed cherries
1. Crush the Milk Arrowroot Biscuits until very fine (use a blender/Thermomix if you have one, or alternatively use your rolling pin to crush them), into a large mixing bowl.
2. Mix together the crushed Biscuits and the Desiccated Coconut. Then add 1/2 of the White Chocolate Melts (melted) and the Thickened Cream.
3. Mix well. Then take small spoonfuls of mixture and using your hands, roll them into solid little balls and place on a tray (lightly sprayed with oil or buttered). Place into the refrigerator for an hour or so (until set).
4. Now, melt down the Milk/Dark Chocolate Melts and using a skewer, pick up a truffle and submerge in chocolate. Then place on tray to set. Continue for all truffles and then refrigerate (until set – should only be a couple of minutes).
5. Slice your Glazed Cherries finely (both red and green), keeping your green pieces larger than the red… about twice the length. As you will use these to place on top of your truffles, like “holly”!
6. Then, with the remaining White Chocolate Melts (melted), use a spoon to carefully dollop a bit of chocolate on the top of each truffle. It’s OK to let it drizzle down the sides, it add a nice effect!
6. Place your Cherries or Decorative Pearls on top of the truffles before placing back in the fridge to set.
And there you have it! Delicious chocolatey treats to entertain your guests (or to sit at home and enjoy, before they all arrive)!!