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
Ingredients:
- 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
- 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
Method:
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.
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.
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.
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