truffles

This recipe is adapted from one of Alison Holst’s recipes. 

It became a staple offering whenever we needed to take food to share, at home or away. 

It’s suitable for almost any time of the day. 

It’s a bit messy to make as you end up with chocolate mixture all over your hands as you roll the mixture into balls. But there is no cooking and its quick to make. 

So keep the ingredients handy and you can’t go wrong when you need to make something in the hurry.

 Ingredients

120 gms margarine
2 cups icing sugar
4 tablespoons cocoa
½ cup chopped sultanas, dried apricots, candied citrus peel (any or all of these will work)
1 cup coconut
extra coconut for rolling

Method

1. Beat the margarine until creamy
2. Sift in the icing sugar and cocoa and mix well
3. Add the dried fruit and coconut
4. Chill the mixture so it is easier to roll
5. Form into small balls and roll in coconut
6. Place the balls on a flat plate and chill until needed.

Makes 12-16 balls depending on how much mixture is consumed during the ball rolling – by young and old ‘kids’!

Notes:

1. You can store these for a day or two in the fridge and they freeze well.
2. 1-2 teaspoons of your favourite liqueur gives the balls a taste lift.  Orange, peppermint or coffee flavours work well.