Festive Truffles

Makes 15-18 truffles

Homemade truffles are such a gorgeous gift to give and share with friends and family. These are simple to make and are easy to infuse with lovely Christmassy flavours.

 

Option 1: White chocolate, orange, coconut and macadamia truffles

250g white chocolate

1/4 cup cream

1 tablespoon butter

3/4 cup Alison’s Pantry Shredded Coconut

½ cup Alison’s Pantry Natural Macadamia Nuts

Zest of 1 orange

Extra Alison’s Pantry Shredded Coconut for coating truffles

 

Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, orange zest, coconut and macadamias and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 30 minutes.

Roll heaped teaspoons of chocolate mixture into balls* and then roll in shredded coconut. Store in the fridge for up to 2 weeks.

*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.

 

Option 2: Dark chocolate, apricot and almond truffles with freeze-dried raspberries

250g dark chocolate (around 62% is good)

½ cup cream

2 tablespoons butter

1/2 cup Alison’s Pantry Ground Almonds

10 Alison’s Pantry Choice Turkish Apricots – diced

Freeze-dried raspberry powder for rolling truffles

 

Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, ground almonds and apricots and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 1 hour.

Roll teaspoons of chocolate mixture into balls* and then roll in the raspberry powder. Store in the fridge for up to 2 weeks.

*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.

 

Option 3: Dark chocolate, pistachio and mint truffles

250g dark chocolate

½ cup cream

2 tablespoons butter

1 teaspoon mint essence

¾ cup Alison’s Pantry Shelled Pistachios for filling – roughly chopped

¾ cup Alison’s Pantry Shelled Pistachios for rolling truffles

 

Place the pistachio nuts into a food processor and blitz for a few minutes until a fine crumb. Set aside until ready to use.

Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, mint essence and pistachio nuts and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and is too hard, simply leave at room temperature for 1 hour.

Roll teaspoons of chocolate mixture into balls* and then roll in the pistachio crumbs. Store in the fridge for up to 2 weeks.

 

*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.

 

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