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Ingredients:

100g bar plain or milk chocolate, chopped 75g/3oz Shamrock Ground Almonds 75g/3oz cake or trifle sponge crumbs 75g/3oz icing sugar 2 tablespoons orange liqueur or rum or brandy 4 tablespoons double cream

Coating

Melted chocolate (white, plain or milk) 50g/2oz cocoa powder, chopped nuts, coconut or chocolate vermicelli

Method:

  1. Melt the chocolate in a bowl over a pan of hot, not boiling, water or in a microwave oven.
  2. In a large bowl, mix the crumbs, sugar, ground almonds and brandy until combined, then gradually add the melted chocolate, mixing well.
  3. Stir in the cream.
  4. Chill the mixture in the fridge for at least 1 hour until firm enough to handle.
  5. Take teaspoons of the chilled mixture and roll into balls – you should get about 30.
  6. Dip the balls into melted chocolate and cover with the coating of your choice, while the chocolate is still tacky.

Variation

  1. Use white chocolate and coconut liqueur instead of rum or brandy and roll in coconut.

Recipe Notes:

Makes 30 truffles

 

For more great Christmas Recipes from Odlums try our Classic Christmas Recipes book