Snowball Truffles

I’ve had this recipe hidden in my recipe file for years after I made them for Christmas pressies a few years back and the recipe resurfaced a few weeks back for a maths evening I did in school where maths was taught through different means including cookery. I had forgotten how easy these truffles are to make and they certainly went down very well with both pupils and parents alike. It’s such a simple recipe. Minimum 2 ingredients and can be easily altered depending on your tastes. For speed it can be done in the microwave making it perfect to make with children…of course minus the alcohol!

When it come to melting chocolate I’ve discovered that if using dark chocolate use either supermarket basics brand or a decent brand of chocolate (like Green & Blacks) as these melt the best; though with dark you will notice a significant difference in taste between cheap dark chocolate and the more expensive brands. With milk chocolate stick to cooking chocolate as Galaxy, Dairy Milk and the like have a tendency to seize when you don’t want them to and for white chocolate I really like G&B as it isn’t too sweet, but I have also used Milkybar with success.

I’ve been making these truffles quite a few times over the last week and given the snow we have at the moment I thought it was quite apt to have a go at making Snowball Truffles by playing around with variations including dark chocolate rum truffle dipped in white chocolate, rum & coconut truffle and white chocolate & raspberry liqueur truffles. My favourite being the white chocolate dipped ones. The sweet white chocolate really brings out the rum in the dark truffle. As it’s Christmas it also means one thing – edible glitter and lots of it. Just remember you can never have too much glitter…or maybe that’s the magpie in me.

Be warned these are very rich so don’t feel bad about being stingy when it comes to the size of the truffles.

Snowball Truffles
Makes 30 (approx)

200g dark chocolate, broken into pieces
4 tbsp condensed milk
flavourings e.g. 2 tsp orange extract or 2 tbsp rum
Cocoa/icing sugar/desiccated coconut for rolling truffles in

1) In a microwave proof bowl mix together chocolate, condensed milk and flavouring.

2) Heat the ingredients. At 10 second intervals stir the chocolate. When the chocolate has melted remove the bowl from the microwave.

3) Continue to stir until the ingredients turn into a fudge-like consistency. It does begin to look like the chocolate has seized but don’t worry, it is meant to do this. Allow it to cool for a few minute.

4) Take tsp of the mixture and roll into balls. Roll in coating then place on baking parchment to set and harden.  If wish to dip the truffles in chocolate allow the truffles to first cool then dip in melted chocolate and leave to set on parchment.

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About Jules

Freelance Food Geek who's passionate about food education. Lives with long-suffering Hubs and 3yo Little Baker (LB) not too far from Derby.

Posted on December 20, 2009, in Alcohol, Christmas, sweet and tagged , , , . Bookmark the permalink. 11 Comments.

  1. I’m having truffle envy here, I like to eat the white chocolate off around the edge and then nibble at the middle.
    I also love them in cocoa powder.

  2. Oh dear, everyone but me seems to be making truffles right now. These look delicious.

  3. These look yum!

    Christmas Truffles always remind me of my first year in high school. I made so many different types of truffles and peppermint creams I had enough to feed a small army! x

  4. OOh they look great! Will copy…

  5. The white chocolate coating makes these so Christmassy! These truffles look delicious :)

  6. Love that last photo with the contrast between the dark truffle and white coating. I’m always on the look out for a good truffle recipe so will keep this in mind for next year.

  7. These truffles look so good, thanks for the tips and pictures. I can’t wait till I can do them. Merry Christmas

  1. Pingback: Jelly Fluff « Butcher, Baker

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