We’re well and truly getting in the Christmas spirit over here at A Dietitian and a Photographer. The carols have been playing at my house for a few weeks now and I’m not even sorry about it. We’ve got lots of goodies to share with you over the month of December and we’re starting with my Aunty Jeanette’s truffles that are, in my eyes, one of the main attractions of our Fiskmas celebrations! Every year I look forward to that ‘after dessert treat’ that you don’t really have any more room for, but still manage to try one of each and then you can decide which one you’ll choose to go back for seconds.
Jeanette has been busy truffling this year so we’ve got 5 different types ready for you to try. My personal favourites being the White Chocolate Truffles and the Vanilla Truffles coming in at a close second! Try for yourself and let us know what you think!
Cranberry and Macadamia White Choc Truffles
Makes: 24 balls
Preparation time: 30 minutes + 1-2 hours refrigeration
- 300g white chocolate melts
- 30g butter
- ¼ cup sweetened condensed milk
- ½ block of Philadelphia cream cheese (125g)
- ½ cup chopped cranberries
- 1 tablespoon Cointreau (orange liquor), optional
- 60g chopped macadamia nuts
- ½ cup desiccated coconut
- 75g white chocolate melts, extra, melted (optional)
- 30g dark chocolate melts (optional)
- If using Cointreau, soak cranberries in Cointreau for 30mins.
- Combine white chocolate melts and butter in a pan, stir over low heat until melted. Add condensed milk (you can also melt in microwave on medium temperature), allow to cool. Stir in cream cheese until smooth. Add nuts and cranberries then stir well. Refrigerate 1hr.
- Roll teaspoons of mixture into balls, then roll in coconut. Refrigerate.
- (Optional) After the balls have been refrigerated for another hour, coat balls in extra melted white chocolate melts. Refrigerate until set. Drizzle with dark chocolate melts. Allow to set. Store in fridge.
Hazelnut and Milk Chocolate Truffles
Makes: about 32
Preparation time: 15 minutes (+ 3½ hours chilling and 30mins setting time)
Cooking time: 10 minutes
- 300g good-quality milk chocolate, coarsely chopped
- 80 ml thickened cream
- 1 tablespoon Frangelico liqueur
- 60g dry roasted hazelnuts, finely chopped
- 1 x 375g packet dark chocolate melts
- white chocolate, shaved, to serve
- Place the milk chocolate, cream and Frangelico in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Stir in the hazelnuts. Place in the fridge for 2 hours or until firm.
- Line a baking tray with non-stick baking paper. Use a metal teaspoon to scoop out heaped teaspoonful of truffle mixture. Use your hands to roll into rough balls. Place on the lined tray. Place in the fridge for 1 hour or until firm. Roll each truffle once more to smooth the surface and place on the lined tray in the fridge for 30 minutes or until firm.
- Meanwhile, place the chocolate melts in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until the chocolate melts and is smooth.
- Line a baking tray with non-stick baking paper. Use a truffle dipper or 2 forks to dip 1 truffle into the melted chocolate to coat. Remove truffle, tapping dipper handle or forks gently on the edge of the bowl to shake off excess chocolate. Place on prepared tray and sprinkle with shaved white chocolate. Repeat with remaining truffles, melted chocolate and white chocolate. Place in the fridge for 30 minutes to set.
White Chocolate Truffles
Makes: about 20
- 100g slivered almonds
- 2 cups dessicated coconut
- ⅓ cup thickened cream
- 180g Nestle Plaistowe premium white chocolate, broken into squares
- 2 tablespoons coconut-flavoured liqueur (Malibu)
- Preheat oven to 180°C. Line a baking tray with baking paper. Spread nuts over baking tray. Bake for 5 minutes, or until golden. Place into a food processor and process until finely chopped.
- Spread coconut over baking tray. Bake for 3 to 4 minutes, or until light golden and toasted. Remove from oven and set aside to cool.
- Pour cream into a heatproof bowl. Place over a saucepan of simmering water, until hot. Add chocolate. Heat, stirring with a metal spoon, until melted and smooth. Remove from heat, stir in liqueur, nuts and ½ cup of coconut. Refrigerate for 3 hours, or until firm enough to roll into balls.
- Line a tray with baking paper. Place remaining coconut into a small bowl. Roll small spoonsful of chocolate mixture into balls. Roll in coconut. Place onto prepared tray. Refrigerate until firm. Stand at room temperature for 15 minutes before serving.
Salted Caramel and Chocolate Rum Balls
Makes: about 32
Preparation time: 10 minutes
Cooking time: 10 minutes
- 315g store-bought chocolate Madeira cake
- 395g can sweetened condensed milk
- 50g butter, chopped
- ¼ cup (55g) brown sugar
- 1 teaspoon sea salt flakes
- 2 tablespoons dark rum
- 360g dark chocolate melts
- sea salt flakes, extra, to serve
- If there is icing, remove from cake and discard. Process cake in a food processor until coarse crumbs form.
- Place condensed milk, butter, sugar and salt in a saucepan over medium heat. Cook, stirring, for 10 minutes or until mixture thickens. Stir in cake crumbs and rum. Freeze for 30 minutes or until set. Roll 2 teaspoons of mixture into balls and place on lined trays. Freeze for a further 30 minutes.
- Place dark chocolate melts in a glass bowl, microwave uncovered on MEDIUM (50%) for 1 minute, stir. Repeat process in 30 second intervals until melted and smooth. Using two forks (or a truffle dipper), dip balls into melted chocolate. Place on trays lined with baking paper. Set aside for 1 minute, then sprinkle with salt. Refrigerate for 30 minutes or until set.
Makes: about 25
Preparation time: 25 minutes + 2 hours setting time
- 180g good quality white chocolate, broken into pieces
- ¼ cup thickened cream
- 1 vanilla bean, split, seeds reserved
- 2 teaspoons butterscotch schnapps
- 200g white-chocolate Melts
- Silver dust or sprinkles, for decoration
- Put chocolate, cream and vanilla seeds in a microwave-safe bowl, then microwave on HIGH/100% for 40 seconds. Stir until smooth. If, after stirring, chocolate is still not melted, microwave for a further 20 seconds. Add schnapps and stir until well combined. Cover truffle mixture with plastic wrap and refrigerate for at least 2 hours.
- Put white melts in a microwave-safe glass bowl, then microwave on HIGH/100% for 1 minute. Stir chocolate with a metal spoon. Microwave on HIGH/100% for a further 1 minute. Stir until chocolate is smooth.
- Line an oven tray with baking paper. Roll heaped teaspoons of truffle mixture into balls. Drop into melted chocolate. Using 2 forks (or a truffle dipper), coat truffle in chocolate, then transfer to prepared tray. Put in refrigerator until chocolate has set. Brush the top of each truffle with silver dust or sprinkles.
Try one or try all five, Aunty J will be proud!