Digestive Truffles Recipes

DIGESTIVE BISCUITS TRUFFLES

Steps:

• Melt the butter first and leave to cool down a bit.
• Break and crush the digestive biscuits. The best way to do this is to place all the biscuits in a large ziplock bag and use a rolling pin to crush them.
• Mix all the dry ingredients in a large bowl, add the condensed milk and butter.
• Mix gently until you have a good consistency.
• Scoop out a heaped teaspoon of the mixture and roll in cocoa powder or a topping of your choice.
• Leave to set in a fridge for a couple of hours and enjoy!

DIGESTIVE TRUFFLES

Steps:

• 1. Mix digestives in food mixer until they are fine crumbs. 2. Mix in margarine. Mix in drinking chocolate. 3. Pour in condensed milk and mix. 4. Wet hands and mix handfuls into balls and roll in coconut. 5. Put in paper cases and chill.

EASY CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

EASY TRUFFLES

Steps:

• Crumble up the biscuits as much as possible.
• Melt the butter.
• Mix all of the ingredients together.
• Once mixed put into the fridge for about 2 hours, or until set.
• Roll the mixture into truffle sized balls then roll the balls in the toppings.
• Put back into the fridge until serving.

CHOCOLATE COCONUT TRUFFLES

Steps:

• Melt the butter gently in a pan, and when completely melted, remove from heat.
• Stir in the condensed milk until completely mixed, and stir in chocolate and coconut, again until completely mixed.
• Stir in the crushed biscuits, about a quarter at a time. This makes it easier. Also, keep an eye on the mixture. If it is too stiff, don't add all of the biscuits, if it's too loose, add a couple more. You should be able to roll it into balls.
• Roll into balls, makes around 24 bitesize balls but you can make them any size you like. Roll in the extra coconut and leave to set.