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- 20 Digestive Biscuits
- 125g Butter
- 200g Condensed Milk
- 2 tbsp Cocoa
- 125g Desiccated coconut
- Chocolate Flavour Strands
- Put the digestive biscuits in a plastic bag and bash with a rolling pin until you have crumbs. Put the butter and condensed milk in a pan over a low heat, until the butter melts. Allow to cool slightly. Add the biscuit, cocoa powder and desiccated coconut to the melted butter mixture and stir to combine.
- Form the mixture into truffles about the size of ping pong balls (dipping your hands into water between making each ball will help prevent the mixture sticking to your fingers). Put the chocolate strands (or desiccated coconut) into a plastic bag, then gently drop the truffle balls in a few at a time and carefully roll around until they're completely covered in the strands (or coconut). Chill the truffles until ready to serve.
I weighed each piece at 20g before forming the balls. It's a bit fiddley and you probably need digital scales to do this but they do turn out the same size
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- 100g Fairtrade Plain Chocolate
- 50g Icing Sugar
- 50g Finely Chopped Raisins
- 50g Trifle Sponge Fingers (finely crushed)
- 2 Tblsps Rum
- 2 Tblspns Sieved Apricot Jam
- 50g Chocolate Vermicelli
- 1 Lvl Tblspn Soft Butter
- Break and melt the Chocolate in a bowl over a pan of hot water then remove
- Mix in the Rum and Crushed Sponge fingers add the Butter along with the Icing Sugar and Raisins. Mix the ingredients well to form a warm dough.
- Using the palms of your hands roll 12 to 14 balls out of the dough
- Brush each one with the Jam to coat the Truffles with Chocolate Vermicelli (A cocktail stick is useful in holding the truffles.) Put them in paper cases (as shown) amd cool them in the fridge
- 8 oz chocolate
- 2 tbsp. butter
- ½ cup heavy cream
- ----- cocoa
- 1.Break the chocolate into small pieces and place in a mixing bowl.
- 2.Put the cream and butter into a saucepan and gently heat up until nearly boiling.
- 3.Take off the heat and pout the broken chocolate into the heated cream mixture and mix thoroughly.
- 4.Allow to cool and then cover and refrigerate over night.
- 5.The next day, using a melon scoop or ice cream baller, scoop the chocolate into balls.
- 6.Roll the balls in the cocoa and keep refrigerated until ready to serve.