Gramps' Truffles
Many years ago when I was in elementary school in South Dakota we had to come up with a business idea. Mine was called "The Truffle Tree" and was based entirely around a recipe my granddad made with me a few times. I'm taking no credit for this recipe at all, altering no measurements and not even changing any of the instructions (rare for me!)
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Ingredients
- 175grams (6 oz) of biscuit crumbs. I used Tesco's cheapest own brand digestive biscuits. Either put them in a food processor to reduce them to crumbs
- or simply cover them with baking paper and use a rolling in to crush them.
- 30grams (1 or 2 ounces) of raisins
- chopped small. Again
- a food processor with blade if you have one. Otherwise a knife on a board.
- 40g (1.5 ounces) hazlenuts
- finely chopped. A coffee grinder or blender does this well.
- 50g (2 ounces) ground almonds. Tesco's will have this in stock in the baking section.
- 50g (2 ounces) blackcurrent jam.
- 15ml (one good teaspoon) of brandy. If you have no brandy (cognac) use rum.
- Coating = about half a pound (250g++) of cooking chocolate. Tesco's sell their own brand of rich 72% cocoa solids chocolate
- which is better than milk choc for this job
- if you don't like cooking chocolate.
Details
servings 12
Level of difficulty Easy
Preparation time 15mins
Cost Average budget
Preparation
Step 1
Mix together thoroughly all the ingredients except the chocolate. (Use a food processor if you have one or bash everything together in a ziploc bag).
Step 2
Add the jam and the brandy and mix everything well.
Step 3
Shape it into as many walnut-sized balls as you can.
Step 4
Lower a small pyrex jug or bowl into a pan containing a small amount of water. Set the pan on the stove to bring it to a good heat. Cut up all the chocolate small, and bit by bit put it (as required, during the coating process) into the pyrex bowl, where it will melt
Step 5
Dip each truffle into the melted chocolate to coat it, and put the coated truffle on to a tray covered with greaseproof paper, for the coating to cool and become solid.
Step 6
This done, release the truffles from the paper, and eat them all before anyone else gets to them.
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