ANZAC Truffles

  • ANZAC Truffles

ANZAC Truffles


(makes 50 x 10g truffles)


You will find jumbo raisins, a melange of luscious raisins in different colours and sizes, at New World supermarkets in "Alison’s Pantry” loose bins.




300g (2 + 1/2 cups) coarsely crushed Anzac Biscuits (break first then crush in food processor fitted with a metal blade until coarse crumbs)

105g (3/4 cup) jumbo raisins (roughly chopped, soaked in hot water for 5 minutes and then well-drained)

50g (5 tbsp) unsalted butter

13g (1 tbsp) golden syrup

20ml (4 tsp} Moscatel Emilin sherry (or a similar dark, rich sherry or substitute port)

220g{ 70%} dark chocolate tablet (chopped}

1 tbsp + 1 tsp finely grated 100% block cocoa or Dutched cocoa powder




· Place Anzac Biscuit crumbs and raisins into a bowl and toss together.


· Place butter and golden syrup into a small pot set over a low heat and stir till melted and amalgamated. Pour into biscuit crumbs. Add sherry and combine.


· In a cool area divide mixture into 50 portions (each 10g) and quickly shape into balls. They do not have to be perfectly shaped.


· Line a tray with aluminium foil and place balls onto tray. Refrigerate for 30 minutes or until firm.


· Place chocolate into a small pot set over a pot half filled with water set over a low heat. Stir chocolate until it is melted. Remove from heat.


· Dip balls into melted chocolate (a dipping swirl is a useful tool for this job) and place back onto lined tray.


· While chocolate is still moist sprinkle tops with finely grated 100% cocoa or using a tiny sieve dust with cocoa powder. Keep at cool room temperature until chocolate has set.


· Proceed to next step or refrigerate in a covered container with waxed paper between layers if layering. Store for 3 – 4 days.


· To serve: Place into petit four cases and if from the refrigerator leave at room temperature for up to 30 minutes before serving.