ANZAC Truffles
Description
(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.
INGREDIENTS
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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 |
METHOD
· 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.