TIP Ensure simmering water does not touch base of bowl when melting the chocolate. Store truffles in an airtight container in a cool place.
HOT CROSS BUN TRUFFLES
MAKES 24 PREP 1 HOUR + CHILLING
• 290g packet milk chocolate melts, melted
• 2 tsp vegetable oil
• 50g white chocolate melts, melted
FILLING
• 1/2 cup raisins, chopped
• 1/2 tsp mixed spice
• 1/2 tsp ground cinnamon
• 2 tbsp orange liqueur 200g dark (40%) cooking chocolate, chopped
• 1/2 cup thickened cream
• 4 shortbread biscuits, finely chopped
1 FILLING In a small bowl, combine raisins, spices and liqueur. Cover and sit overnight.
2 In a medium heatproof bowl, combine cooking chocolate and cream. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Stir in raisin mixture and biscuits. Mix well. Cover and refrigerate about 2-3 hours or until firm.
3 Line an oven tray with baking paper. Roll 3 level tsp filling mixture into a smooth ball. Place on prepared tray. Repeat with remaining mixture to make 24 balls. Refrigerate 1 hour or until firm.
4 Using two forks, dip each ball into melted milk chocolate to coat, allowing excess to drip away. If chocolate is too thick, stir in some vegetable oil. Return to tray. Allow to set.
この記事は Woman’s Day Magazine NZ の April 11, 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は Woman’s Day Magazine NZ の April 11, 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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