Thursday, 9 February 2017


113 grams butter
3/4 cup brown sugar, packed
finely grated rind 1 orange
2 cups plain flour
1 can condensed milk
1 cup dark choc chips
orange food colour, optional

500 grams (approx.) dark cooking chocolate
for dipping

line 2 baking trays with baking paper.

using an electric mixer, cream butter and sugar.

beat in condensed milk and rind then flour.

stir in choc chips and food colour.

cover bowl with plastic wrap and refrigerate till firm.

roll into 1 inch sized balls and place onto baking tray.

refrigerate again until firm.

in a heatproof bowl over a pot filled with a little boiling water,
melt chocolate.

using a fork, dip each ball in chocolate and place back on tray.

refrigerate till set.

when ready, re melt  chocolate left in the bowl, then place the
chocolate into a ziplock sandwich bag.  cut a small hole in a
corner and drizzle chocolate over the top of each truffle.


store in airtight container in the fridge.

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