Chocolate Truffles
Makes about 30 - 35 candies • From the kitchen of Amy Owen
Ingredients
125g/4 ounces butter
3 teaspoons cocoa powder
250g icing sugar/powdered sugar
1/2 teaspoon flavored essence e.g.: vanilla, raspberry, mint, strawberry
own choice chopped: nuts, dried fruit - sultanas, raisins, apricots, ginger, chocolate chips
2 cups finely shredded coconut - for rolling balls in
3 cups chocolate drops for dipping
Directions
Cream the butter with the essence, till pale in color.
Beat in cocoa powder, adding a little more if you want the mixture a darker color.
Add the icing sugar/powdered sugar, a 1/4 of a cup at a time until you get the mixture to the stiffness that you like. Then add what ever fruit and nut combination you want.
Taste for flavor and add more essence if needed.
Roll into teaspoon size balls, in the coconut and leave to get firm.
To coat the truffles in chocolate, freeze the coconut covered balls and then dip them in chocolate.
