Mums Truffles Recipes

Steps:

• Mix dry ingredents in a bowl and add vanilla, mix well.
• Soften butter, and mix in the dry ingredents gradually.
• Use your hands if you have to untill everything is mixed well together.
• Make into little balls about one inch.
• Roll in the chocolate sprinkles and put in little paper cases.

Steps:

• 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!

Steps:

• Bring the cream and butter to the boil in a small pan, and put the milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined. Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
• Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray (you may want to wear gloves). Chill in the fridge for 1 hr, or until set. Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
• Put the truffles on a tray or plate lined with baking parchment and chill for 1 hr to set, then package. Will keep in the fridge for up to one week.