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Chocolate and Ginger Truffles
Suitable for vegetarians
Makes 20
Time 55 mins
99 calories per truffle
5g fat of which 1.5g is saturated
Dark chocolate 110g (4oz), broken into pieces
Trifle sponge cakes 4, rubbed through a sieve to make crumbs
Crystallised stem ginger 50–75g (2–3oz), drained if in syrup and finely chopped
Apricot jam 3–4 rounded tablespoonfuls, sieved
Ground almonds 75g (3oz)
Chocolate mini sprinkles 70g tub
Petit fours cases 20
1 Put chocolate into a large bowl and microwave until melted, or place chocolate bowl in a pan of hot water and stir until melted.
2 Add cake crumbs, chopped ginger, jam and almonds and mix together well. Allow to cool, divide into 12 roughly equal pieces, and roll each one into a smooth ball.
3 Spread chocolate sprinkles on a plate and roll each truffle in the sprinkles until evenly coated.
Put into petit fours cases and refrigerate until firm.
Recipe taken from the 2010 Dairy Diary.
POSTAGE RATES
UK orders
£2.00 per order
Europe orders
£5.00 per item
ROW orders
£9.00 per item
