These were the type of truffles I enjoyed as a child. I remember fun Sunday afternoons with my mum rolling truffles in chocolate vermicelli and anticipating the moment when I could bite into one.
These aren't the fancy ganache truffles you find in luxury stores or chocolatiers, no these have a biscuit and coconut base and are somehow more satisfying.
My friend Audrey makes these with rum and a lot of it. Oh they are good. I like to make mine with orange juice and orange zest for a more child friendly recipe.
If you can, buy proper chocolate vermicelli which is actual chocolate instead of the chocolate strands that supermarkets sell that taste of nothing more than sugar. It really makes a difference to the finished truffles.
These are a great treat for children's parties or just to have in the fridge. They do make a big batch though so it's better to make them when there is a crowd to eat them.
Chocolate Orange Truffles with Coconut
A biscuit and coconut based chocolate truffle. Easy to make and even easier to eat.
- 500g digestive biscuits (or graham crackers)
- 397g condensed milk
- 4 tbsp Lurpak spread (or other soft butter)
- 12 tbsp desiccated coconut
- 6 tbsp cocoa powder
- 4 tbsp drinking chocolate
- 8 tbsp freshly squeezed orange juice
- zest from 2 oranges
- 200g chocolate vermicelli
1. Melt the butter.2. Bash the digestive biscuits until they are fine crumbs. I use a rolling pin. It's very therapeutic.3. Add all the ingredients bar the vermicelli and mix well.4. Pop the truffle mixture in the fridge for 30 minutes to firm up, then roll into balls and roll in the chocolate vermicelli. 5. Keep in the fridge until required.6. Enjoy!
Yield: Makes 20-30 truffles (depending on size)