Monday 12 December 2016

White Chocolate and Almond Cookie Truffles

Truffles and Christmas just go together. Rather than being a coated chocolate ganache, these truffles combine cookies, white chocolate and almond.

These cookie truffles are super easy to make and take no time at all. Since they aren't ganache based they also set very quickly so you can get right to eating them!

If you have a child that wants to make an edible gift I'd really recommend something like this since it's so simple and very very difficult to get wrong. They can also get really creative with coatings.

 White chocolate can be a bit of a pain to work with. I'd really recommend the use of a good quality eating white chocolate rather than a baking white chocolate, you'll really taste the difference. An eating white chocolate will also have a much nicer texture after being melted and setting again.

If you want to get a bit crazy with the Christmas truffle making, check out my collection of truffle recipes here

If you store these in an airtight container in the refrigerator, they'll keep for about 3 weeks so they are perfect to make in advance!

White Chocolate Almond Cookie Truffles

Makes about 30

300 g white chocolate
100 g butter
400 g tin condensed milk
250 g plain biscuits
150 g sliced almonds
Extra chocolate, coconut, sprinkles etc to coat

1. Place the biscuits in a food processor and process to a fine crumb. Alternatively, place in a zip-lock bag and smash with a rolling pin. Set aside.

2. Melt together the chocolate, butter, and condensed milk in a large saucepan over a medium heat. Once the chocolate is melted and the mixture is smooth remove from the heat.

3. Stir in the biscuit crumbs and the almonds. Allow the mixture to cool a bit to make it easier to roll.

4. Roll into tablespoon sized balls and refrigerate until set. Once set, coat the balls however you like, for example, rolling in desiccated coconut, melted milk, dark, or white chocolate, sprinkles.

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