Any filling ideas or recipes for easy truffles please! !
petal89,
Jul 23, 10:24pm
I made some the other day with raisins and coconut was yum! i reckon maybe for a put of a kick and for the adults maybe raisin and rum think that would go nicely!
chrisynz,
Jul 23, 10:51pm
have u made the mint slice and cream cheese ones , they are yummy
actiongirl1,
Jul 24, 5:56pm
My mum puts a piece of caramello choc in the middle, oh! they are so yummy
theanimal1,
Jul 25, 3:21am
White Chocolate Lemon truffles 60ml cream;250g white choc melts, chopped;1 tbsp finely grated lemon rind;2 tsp lemon rind;45g coconut;45g toasted, shredded coconut. Heat the cream and white choc melts in a saucepan over a low heat until choc has just melted. Remove pan from heat and stir in rind and juice and coconut. Leave to cool, then refrigerate for 2 hours, until firm. Roll into balls and roll in toasted coconut. Keep refrigerated till ready to serve. Makes about 40
theanimal1,
Jul 25, 3:21am
White choc and coconut truffles makes 30
1x 250g krispie biscuits crushed 1 cup coconut (desiccated) 1x 395g can sweetened condensed milk 1 teaspoon coconut ess, baileys irish cream or rum 1x 375g white choc buttons 1 cup shredded coconut
1. place crushed bickies and desiccated coconut in a bowl. blend in condensed milk and essence. 2. using wet hands roll mixture into small balls and freeze until firm. 3. melt white choc and dip or coat each ball in the choc one at a time. roll in shredded coconut to coat!
theanimal1,
Jul 25, 3:23am
Caramel Ginger Balls
Ingredients:
1 Packet Griffin's Gingernut Biscuits (crushed) ½ Cup Desiccated Coconut ½ Cup Crystallised Ginger (chopped) ¾ Cup Sweetened Condensed Milk 1 Cup White Chocolate Melts Extra Desiccated Coconut
Instructions:
1. Combine the crushed biscuits, coconut and ginger in a medium bowl.
2. Place the condensed milk and white chocolate melts in a medium saucepan.
3. Cook over a low heat until the chocolate is melted.
4. Using moist hands, roll the mixture into small balls and then roll in the extra coconut.
5. Refrigerate for at least ½ and hour.
theanimal1,
Jul 25, 3:23am
Chocolate Brandy Truffles 250g chocolate thin biscuits(crushed finely)50g butter, 100g cooking chocolate, 1 egg, 2 Tblsps Chantelle Brandy. Crush biscuitsfinely. Melt butter and chocolate in a saucepan(large)Add biccuit crumbs and egg. Beat with a wooden spoon until combined. Mix in the brandy. Place in the refrigerator for about a hour. Measure tablespoonsful of mixture and roll into balls, then place balls into melted cooking or chocolate melted buttons coating all over then place on tinfoil which is on a baking tray and place in freezer for approx 15mins(until truffles have hardened then place in container and put in fridge
theanimal1,
Jul 25, 3:24am
Chocolate Fruit Balls
125 g Dried apricots, chopped 1/3 c Raisins, chopped 1/3 c Sultanas, chopped 2 ts Grated orange rind 60 g Dark chocolate, grated 180 g Dark chocolate, extra 60 g Butter
Combine apricots, raisins, sultanas, rind and grated dark chocolate in a small bowl. Roll teaspoons of mixture into balls, refrigerate overnight. Break extra chocolate into pieces, place in top of a double saucepan with butter over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly coated. Place balls on foil-covered trays; allow to set in a cool place. Store balls in airtight container in refrigerator.
theanimal1,
Jul 25, 3:25am
GINGERNUT TRUFFLES
90 g butter 2 tblsp golden syrup three quarters can condensed milk 1 pkt gingernuts 1 cup coconut half cup saltanas quarter cup cherries (red and green) cut into tiny pieces extra coconut for rolling
Pop gingernuts into kitchen wizz until fine crumbs.
Pour crumbs into a bowl and add all other ingredients.
Microwave until the butter is melted. Then stir until well combined.
Roll into balls and roll in coconut (you can put into fridge if you want until firm).
Keep in refrigerator until ready to serve.
theanimal1,
Jul 25, 3:26am
Mint Slice/Tim Tam/ or Toffee Pop Truffles... . . 2 x 200g-250g packets chocolate biscuits 250g cream cheese. Whiz the biscuits and cream cheese together in a food processor, then roll the mixture into balls. Roll the balls in chocolate hail, or freeze them, then dip them in melted chocolate. Use biscuits of your choice e. g. Mint or plain or other flavours. eg. Mint Slice, Tim Tams, or Toffee Pops
if slightly wet i add crushed cornflakes or some super wine biscuit crumbs not much just enough to not be so moist.
theanimal1,
Nov 27, 4:01pm
Sinfully Rich Rumballs
Just as delicious as the name suggests, these rumballs are also a breeze to make. A must try for Griffin’s Chocolate Thins lovers.
Ingredients:
1 Cup Griffin's Choc Thins (crushed) 1 Cup Hazelnuts, roughly ground 1 Cup Soft Brown Sugar 1 ½ tsp Corn Syrup 1 tsp Rum Essence
Cocoa Powder for dusting
Instructions:
1. Add sugar, corn syrup and rum essence together to form a paste.
2. Add this mixture to the crushed biscuits and hazelnuts and mix thoroughly.
3. Roll into balls using wet hands.
4. Dust with cocoa. Refrigerate.
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