Name: Decadent Chocolate Truffles
Prep time: 30 min
Yield: Makes 30
Ingredients: 125g super wine biscuits; ¼ cup desiccated coconut; ¼ cup soft brown sugar; ¼ cup slivered almonds, toasted; 2 Tbsp cocoa; ½ tsp Gregg's Ground Cinnamon; 50g dark or milk chocolate, broken into pieces; 2 tsp golden syrup; 50g butter; ½ egg, beaten; 200g dark chocolate, broken into pieces, for coating

These make a perfect homemade gift or an easy make-ahead dessert and are great with a cup of tea or coffee. Whatever the occasion you will love these rich and chocolatey truffles.

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Makes 30

Prep Time 30 minutes

Intermediate

Ingredients

125g super wine biscuits

¼ cup desiccated coconut

¼ cup soft brown sugar

¼ cup slivered almonds, toasted

2 Tbsp cocoa

½ tsp Gregg's Ground Cinnamon

50g dark or milk chocolate, broken into pieces

2 tsp golden syrup

50g butter

½ egg, beaten

200g dark chocolate, broken into pieces, for coating

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Crumb the biscuits in a food processor or use a rolling pin to crush into fine crumbs. In a mixing bowl, combine the biscuit crumbs, coconut, brown sugar, slivered almonds, cocoa and Gregg's Ground Cinnamon.

Step 2

In a small saucepan over gentle heat melt the dark or milk chocolate with the golden syrup and butter. Alternatively microwave in 20 second bursts until melted. Stir and cool slightly before whisking in the egg.

Step 3

Pour the mixture over the dry ingredients and mix well to combine.

Step 4

Line a tray with baking paper. Roll the mixture into small balls. Use about ½ tablespoon of mixture per ball. Place on the tray and refrigerate until firm.*

Step 5

For coating, place the dark chocolate in a bowl. Microwave in 20 second bursts until melted. Stir until smooth. Drop the balls one at a time into the chocolate to coat, using 2 forks lift the balls out of the chocolate and place on a clean sheet of baking paper. Refrigerate until set.

Tips

*Truffles can be frozen prior to dipping in chocolate. Freeze on trays. Once frozen store in an airtight container or resealable bags. Thaw in refrigerator as required, then dip in chocolate.