It’s beginning to look a lot like Christmas..
Mmm, look at these balls of sweet, rich, deliciousness. Makes you want to pop one straight in your mouth doesn’t it? Go on, you know you want to. Because they are delectable! The Christmas spirit caught me a couple of weeks ago. Spot of Christmas shopping, gathering mountains of plastic bags, making endless lists in my head about possible gifts. Walking through the shops singing along with the carol muzak (much to the horror of Mr L) and already starting to plan Christmas menus. And edible gifts. I LOVE edible gifts at Christmas time.
I discovered these Candy Cane Chocolate Truffles in last year’s Donna Hay Celebrate edition, and couldn’t wait to make them. Amazingly good! The mint from the candy canes cuts down the richness of the Oreo cookies and chocolate, and they are splendid with a cup of coffee. I took the first batch to a school break up party and they quickly disappeared. I then added them to gift boxes, along with a few other homemade goodies (and yes, I will share those too!) for presents. Very well received presents might I add!
These are very easy to make IF you have a food processor. That is a deal breaker really. And time. These take time; especially in the Brisbane heat, when chocolate wants to melt on its own and you need to pop them back in the fridge.
Start with 10 candy canes. Unwrapping each is a challenge; I was watched by TM who managed to polish off a candy cane before I was done. No help. Do you think I need to tell him the story of the little red hen again?? Whiz up the candy canes in the food processor:
Take out 2 tablespoons of minty deliciousness and COVER – humidity makes these set to stone. To the candy cane crush left in the processor, add the Oreo biscuits ( Donna says “cream filled chocolate biscuits”, but we all know what they are!) Process until finely ground. Add in melted dark chocolate and vanilla and whiz until well combined. Add cream and process until just all mixed together. Put everything in a bowl and pop into the refrigerator for 10-15 minutes (or the time it takes to wash everything up).
Roll spoonfuls of the mixture into balls and place on a lined tray. Refrigerate for another 5-10 minutes, allowing them to firm up. (NB – this is a deviation from the original recipe – perhaps if you are not in Queensland or have the aircon cranked up this is not necessary, but I found it easier)
Melt more dark chocolate and I add in 1/2 teaspoon of coconut oil. Why? It makes my life easier. The chocolate is glossier and there is a little more time to dip the balls in. It will take longer to set, but not a big difference. Sprinkle the top of the truffles with the reserved candy cane crush (sounds like an addictive game, doesn’t it??)
And now comes the hard part. Finding a place to hide these beauties from the boys so there are some left for gifts!
- 10 candy canes
- 275g Oreo Biscuits (or other cream filled chocolate biscuits)
- 200g dark eating chocolate, melted
- 2 tsp vanilla extract
- ⅓ cup cream
- 200g dark eating chocolate, extra, to coat
- ½ tsp coconut oil
- Place candy canes in the bowl of the food processor and whizz until ground into crumbs. Remove 2 tablespoons and set aside to top the truffles (cover these to avoid moisture causing them to go hard.)
- Add the Oreos to the food processor and whizz until finely ground. Add melted chocolate and vanilla, and process until well combined. Add cream and process just until it all comes together.
- Place mixture in a bowl, cover and refrigerate for 10-15 minutes.
- Roll mixture into balls and place on a tray lined with paper. Refrigerate balls for a further 10 minutes until firm.
- Meanwhile melt the extra chocolate and add in the coconut oil. Dip the truffles in the chocolate. Place on tray and sprinkle with the reserved candy cane crush. Refrigerate for at least an hour before serving