sorry all.here is the recipe that I have been given for Baileys balls.it came from someone on here!LOL
Baileys Balls
1 packet of vanilla wine biscuits (crushed fine) 200grams softened butter 1/2 cup cocoa 2 cups of icing sugar 1 cup coconut 1 tsp vanilla ess 1 large block of caramello chocolate 4-6 tablespoons of baileys
combine the biscuit crumbs, cocoa, icing sugar, butter, coconut, vanilla ess and baileys - mix well (I often put chopped up apricots in them as well.)
Roll pieces of the mixture around a piece of caramello chocolate then roll in coconut. Leave to set in the fridge.
rozigurl,
Dec 8, 8:42am
Im supprised no one has mentioned a condenced milk one yet!!
rarogal,
Dec 19, 3:12am
Here's my most favourite one - I'm a ginger lover!
Ginger Cream Truffles 1 x 250g pkt Gingernut biscuits (or 20 gingernuts) 250g cream cheese (8oz), but not light or softened. 1 cup icing sugar 2tsp ground ginger 1 cup crystallised ginger, chopped 1-2 x 375g pkts dark choc melts
Crumb the ginger nuts in a food processor. Add cream cheese, icing sugar & ground ginger. Mix until well combined then pulse in crystallised ginger. Roll mixture into balls of desired size (large cherry size makes about 40) and place on tray lined with baking paper. Chill in the freezer for at least an hour (Can be stored in freezer at this stage for up to 3 weeks). Melt choc as per packet instructions.Using a dipping fork plunge the truffles into melted choc, shake off excess, and carefully place on a sheet of non-stick baking paper. Store in a cool place, but not in fridge.
2sparrow,
Dec 19, 3:26am
The Jo Seagare port n prune truffle receipe suggests Sunsweet Orange Prunes.this recipe is simply divine
alimick,
Dec 19, 4:29am
x1
If making the oreo truffles, would it be OK to use lite cream cheese!
melissarosenz,
Dec 19, 4:51am
omg.I'm going to have to try making the ginger nut ones, and the baileys ones.
dcbloomfield1,
Dec 19, 8:52am
im not a port fan, any other suggestions!
bev00,
Dec 19, 11:54am
GINGERNUT TRUFFLES
90 g butter
2 tblsp golden syrup
three quarters can condensed milk
1 pkt gingernuts
1 cup coconut
half cup sultanas
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.
Quotetheanimal1 (90 )4:23 pm,
gardie,
Dec 20, 6:48am
I find the best cream cheese is the blocks of philladephia - in a silver packet.It is very firm, but softens beautifully and sets quite firm again.I find that most of them in the containers just don't set firm enough.
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