Chocolate And Coconut Truffles
This recipe will guide you through creating delicious and easy homemade chocolate truffles. With a simple base of crushed digestives, margarine, drinking chocolate, and condensed milk, you'll craft a rich chocolate paste that forms the foundation of these tasty treats. Coated with your choice of shredded coconut, chocolate sprinkles, or cocoa powder, these truffles offer a delightful and customizable way to enjoy a decadent bite-sized indulgence.
— Constant Cookbook
Ingredients
- You will need...
- 5 digestive biscuits crushed
- 12.5g margarine/butter or stork
- 25g drinking chocolate
- 100ml condensed milk (quarter of large tin)
- To Coat...
- shredded coconut
- chocolate sprinkles
- coca powder
- Equipment...
- 1/2/3 cups to put coatings in
- plastic sandwich bag
- rolling pin
- scales
- wooden spoon
- teaspoon
- large mixing bowl
- plate
Instructions
- Measure out ingredients then put digestives into plastic bag and crush with rolling pin.
- Smear the margarine/butter or stork around the mixing bowl then add in the coca powder and blend together with the wooden spoon. Stir the condensed milk in gently untill it is blended also. (should lok like a chocklate paste).
- Stir in the crushed digestives and mix together.
- Mixture too wet? Add more crushed digestives
- Mixture too dry? Add more condensed milk
- Remove the wooden spoon. Dampen your hands. Use the teaspoon to pull out a small ammount of the mixture and roll it into a ball shap in your hand.
- Place the ball into the cup with the topping you want to coat it with then move the cup round in a circular direction. (the ball should move around the edges and pick up coating). once the truffle is coated take it out of the cup and place it on the plate. Repeat this step untill mixture is all used up.
- Place plate with truffles into fridge to harden for atleast 15 mins.
Yield
Makes 15 truffles
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