Mum's Truffles

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READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
  • 125
    g plain sweet biscuits (1/2 of a 250g pkt)
  • 14
    cup cocoa
  • 12
    cup coconut
  • 100
    g soft butter
  • 2
    tablespoons sherry wine
  • 1
    teaspoon rum & butter flavoured spice essence (I use Rawleighs brand)
  • coconut, for coating
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DIRECTIONS

  • Break biscuits into pieces and place in food processor with the metal blade attached.
  • Crumb and when finely ground add the cocoa, icing sugar, coconut and the softened (but not melted) butter.
  • Add the sherry and essence and process until all ingredients are thoroughly mixed.
  • Add extra sherry if too dry or extra coconut if too wet.
  • Form into small balls with wet hands and roll in coconut.
  • Arrange on a plate or tray and refrigerate until firm.
  • Store in an airtight container in the fridge or freeze for 1-2 months.
  • Cooking time is time to set in fridge.
  • VARIATION: Replace sherry with brandy or rum or whatever liqueur you fancy!
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