About Me

My photo
What can I say?? I just love to bake!! Ever since I would go to Grandma's house as a little girl and bake highlight cakes or help Ninny make her famous vanilla cookies, I've been obsessed with baking! Not only from recipe books, but freestyle too! With a father as a chef, i suppose it is in my genes! Some of my favourite memories from growing up were those moments after dinner when my dad would get his sweet tooth pang and have me help him whip up a batch of toffee fruit kebabs, or irish caramels! I used to love how he never followed recipes, he always just knew what ingredients worked with one another and how to play with quantities. So, from an early age, i had learnt from the master and i was well on my way to bake on my own! When i was 7 years old, i used to bake chocoloate cakes to sell to the mothers of my friends when they came to watch our Saturday morning minkey hockey games! Before i knew it, i was being commissioned from my school teachers to bake cakes for them at $2 a pop! This blog holds just a few of my favourite tried and tested recipes which I've thoroughly enjoyed both baking and eating! So enjoy!!

Thursday, 16 December 2010

White Chocolate Snowball Truffles

Number five of the Christmas Collection is White Chocolate Snowball Truffles!  Truffles make the perfect gift at christmas time because even though they're a little fiddly to make, they keep well, travel well and best of all, present themselves well! 
Preparation Time: 20 mins
Cooking Time: 30 mins
Serves: 40 truffles
 - ¼ cup (60ml) cream
 - 30g butter
 - 250g white chocolate Melts, chopped finely
 - ½ cup (70g) slivered almonds, toasted
 - 1 tablespoon amaretto (almond liqueur)
 - 250g white chocolate Melts, melted, extra
 - 1 cup (90g) desiccated coconut
1 - Toast your slivered almonds in a moderate oven for 8 mins, or until golden.
2 - Bring the cream and butter to the boil in a small pan.
3 - Place the chopped chocolate in a medium bowl then add the cream mixture and stir together until melted.

4 - Stir in the almonds and liqueur then cover and refrigerate, stirring occasionally, for about 30 minutes or until the mixture begins to thicken but not set.
5 - Roll level teaspoons of mixture into balls and place in a single layer on a tray; refrigerate until firm.

6 - Dip the truffles in the extra melted chocolate, gently shaking off any excess chocolate. Roll the wet truffles in the coconut, return to the tray and refrigerate until set.

No comments:

Post a Comment