Coffee-and-nut truffles

Coffee-and-nut truffles

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  • 20
  • Easy
  • 15 minutes
  • 5 minutes
  • Woolworths Chocolate Shiraz 2013

Ingredients

  • 200 g Marie biscuits
  • 80 g desiccated coconut
  • 1 t strong instant coffee
  • 1 T warm water
  • 1 T Kahlúa (optional)
  • 190 g condensed milk
  • 1 T butter, melted
  • 50 g white chocolate, melted
  • 100 g dark chocolate, melted
  • Icing sugar, for dusting
  • 50 g pistachio nuts, very finely chopped
  • 50 g almonds, finely pulsed
  • Cocoa powder, for dusting

Cooking Instructions

Crush the biscuits in a food processor until fine. Mix with the coconut, coffee, water, Kahlúa, condensed milk and butter. Shape teaspoonfuls of the mixture into compact balls.

Coat a quarter of the balls in white chocolate and the rest in dark chocolate and leave to set until almost hard. Dust the white chocolate-coated truffles with icing sugar, a third of the dark chocolate-coated truffles in pistachio nuts, another third in almonds and the rest in cocoa powder. Serve with coffee.

Cook's note:These truffles look and taste just as delicious as the real thing and take a fraction of the time it does to make the original version. Plus, they pair perfectly with the heady, roasted flavour of a cup of Java – a great way to end a meal.

Siba Mtongana Recipe by: Siba Mtongana
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