- Snowball Truffles.jpg (30.71 KiB) Viewed 904 times
Takes: 20 minutes (plus chilling time)
Serves: 8 (makes)
No nutritional information available.
Ingredients
- 110g vanilla sandwich biscuits (such as custard creams or Golden Oreos)
- 55g full-fat soft cheese, at room temperature
- 45g desiccated coconut
- 200g white chocolate, broken into pieces
Method
1. Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium bowl. Add the soft cheese and 1 tbsp of the coconut and mix with a spoon until fully combined.
2. Scoop up about 1 tbsp of the mixture, then roll into a ball with your hands and place on a freezer-proof plate. Repeat with the remaining mixture to make 8 truffles, then transfer to the freezer and chill for 30 minutes.
3. When ready to coat, set a sheet of baking paper over a large plate or tray. Melt the chocolate in the microwave in 30 second intervals or in a bowl set over a pan of simmering water.
4. Using 2 forks coat each ball in the melted chocolate mix, letting any excess drip off, then transfer to the prepared baking paper and chill in the fridge for 20 minutes.
5. Remove the truffles from the refrigerator and coat in a very small amout of the remaining white chocolate (you may need to remelt if it is too hard).
6. Pour the remaining coconut onto a plate or into a bowl and roll the truffles in the coconut until fully covered, then return to the fridge for 10 minutes to set fully before serving. Store in an airtight container in the refrigerator for up to 4 days.
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