Coconut and Apricot Truffles; Chocolate Truffles
Not enough gay in your life these days? Gay it up with these truffles. The first day of school is around the corner, so what's stopping you from schmoozing up to the new teacher with these treats? But let me remind you: these truffles can be dangerous. Don't let the size fool you! These modish treats aren't exactly healthy, and they quite literally melt in your mouth. Apricot and coconut, chocolate and Baileys, and chocolate with sprinkles for the children (and some adults). So easy to make, and fun to roll with your kids. Swap out the chocolate sprinkles for multi-coloured sprinkles for a rainbow effect. Put these in a little bag or a jam jar and they also make great gifts.
Apricot and Coconut Truffles
3 cups of graham cracker crumbs
1 cup of desiccated coconut
¾ cup of chopped dried apricots
½ cup of butter
300g (1 can) of condensed milk
½ cup of shredded unsweetened coconut for rolling
Melt butter over a low heat. Crush the graham crackers with a rolling pin in a large ziplock bag. Take the melted butter off the low heat, and stir in the condensed milk till fully combined. Mix the dried apricots, crushed crackers and 1 cup of desiccated coconut into the pan with the butter and sweetened condensed milk. Once all the ingredients are combined, use a melon baller, shape into small balls and roll through the second lot of coconut. This will keep the ball formation and stop the sticking. I fill a measuring cup about half full of shredded coconut, place an uncovered truffle into the cup and gently shake the cup from side to side. This coats the truffle but can take away the fun of coating down with the children, so it's up to you.
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1 pound of any type of good quality chocolate (I use at least 50% cocoa; the darker, the better)
1 cup of heavy cream (omit 2T if you're adding Baileys)
1/2 teaspoon of vanilla
Sprinkles for rolling, either chocolate or multi-colored
For adult truffles - 2 tablespoons of Baileys
Cocoa powder (to tell them apart from the kids’ truffles)
Put the chopped chocolate into a heat resistant bowl. Bring the cream almost to a boil in a small saucepan. Gently pour the almost boiling cream over the pieces of chocolate. Allow the cream and chocolate to mingle for around 3-5 minutes, then whisk the mixture together until combined. Add vanilla (and 2 tablespoons of Baileys for the adult truffles) and whisk again.
Put the smooth chocolaty goodness into the fridge for at least 45 minutes. Once its consistency is firm but easily scoop-able, use a melon baller or tablespoon and begin scooping the truffle balls. You will shape them later, so don't worry about being too precious with their roundness. Place them on a tray lined with parchment paper.
Refrigerate the tray of truffles again for 30-45 minutes, allowing them to firm up some more.
Take the tray of truffles out of the fridge, and shape them into balls. Roll in toppings of your choice. I distinguish the Baileys flavored ones with a coating of cocoa powder, but feel free to be inventive! You may try the above trick of the shredded coconut in a cup, this time using the sprinkles. Chopped nuts and shredded coconut also make great toppings, or dip in white chocolate for extra decadence.
If you're feeling fancy, place truffles in mini muffin wrappers. This can save your fingers from getting a little messy.
Keep all truffles in the fridge, and they can be enjoyed for about a month. You may also freeze them if you like to be prepared for any impromptu dinner party.