I don’t know about you but every Christmas I have a ‘to bake’ list the size of my arm, a list which consistently changes from the beginning of November to a week before the big day as I fail to decide which homemade treats I wish to bestow upon my friends and family members.
One friend only likes white chocolate, which is difficult when you don’t want to buy a grown man some Milkybar. Thankfully, Mars came to my aid when they produced White Maltesers…or so they DID, as for the last few years I have failed in my quest to find them. This is when being a frequent baker can come in handy…
Adapted from my Baileys Snowball Truffles recipe, the below are just as delicious with a sweet, melt in the mouth middle and a crunchy outershell with the white chocolate and crushed malt biscuits. You can use these or coconut shavings for an added festive touch.
Note: Allow three/four hours when making the below as you will need to factor in chilling time as well as coating. I usually prepare three days ahead of giving and store in fridge.
For the truffles –
- 150ml double cream
- 300g white chocolate, chopped into small chunks
- 3 tbsps malt powder (I used Horlicks drinking powder)
For the coating –
- 300g white chocolate
- 200g Desiccated coconut or 130g Malted Milk biscuits (crushed)
- Bring the cream to a gentle boil in a small pan then remove from the heat. Tip in the white chocolate and whisk quickly until the chocolate is melted and smooth. Add the Horlicks/malt powder and continue to beat well. Pour the chocolate mixture into a bowl, cover and chill in the fridge for around 3 hours (or until set)
- Dust your hands with icing sugar and using a teaspoon, scoop out small spoonfuls of the truffle mixture and roll into small balls. Place onto a tray and return to the fridge for a further 15-20 minutes so they can firm up before coating
- Melt half the white chocolate and place a little (at a time) onto a large plate to lightly coat the truffles – work quickly as the chocolate will set quite quickly. Place the truffles into the fridge to set and then repeat the process for the second coat of chocolate but whilst the truffles are still wet, roll into the desiccated chocolate or Malted Milk biscuits before placing on a baking tray for their final set in the fridge
- I usually leave the truffles in the fridge overnight and then package them up (stored in the fridge) two -three days before giving
Happy gifting! Nic x