Today I decided that truffles are absolutely the best treats to take along to gatherings with friends and family. Let me tell you why…

They’re easy to transport.

When the girls and I meet up for our creative ventures du jour, I always endeavour to take a little something-something to satisfy our sweet tooth (and to use them as guinea-pigs for any new bakes). Usually, I’d whip up a batch of mini cupcakes, because they’re easy, versatile and just plain adorable, but then I have to experience the nerve-jangling hell of getting them to the venue. Nine times out of ten, I’ll be guarding them with my life on the tram, repeating the mantra in my head: ‘keep them steady, keep them safe’. And then some guy will bash into me or the tram will stop when I wasn’t expecting it to, and that’s it – my beautiful cupcakes have turned into a beautiful mess.

Last week, we went to the studio for a little pottery painting and I made these Apple Pie Truffles. Okay, they’re a little time consuming and you’re going to get messy (so kids would love this make!), but they are so scrumptious and utterly rewarding. And on the tram? No problem.

RECIPE: Apple Pie Truffles

SOURCE: Kitchen Sanctuary

FLAVOUR PROFILE: Rich and creamy with apple and spice.

GOES GREAT WITH: These would be wonderful served alongside some homemade mulled cider!

NOTES: If you can, try to use a cooking apple, as it holds its shape better when cooked and will inject a little tartness into the truffle, which balances out the white chocolate.

I used Custard shortbread because when I think of apple pie, I think of custard. However, any shortbread will work beautifully.

MAKES: 16

INGREDIENTS:

• 75g (2.6oz) COOKING APPLE (1 small apple), diced into small chunks
• 55g (1.9oz) CREAM CHEESE
• 2 tbsp. POWDERED SUGAR
• 175g (6.2oz) CUSTARD SHORTBREAD (or plain shortbread), blitzed to crumbs
• 1/4 tsp. GROUND CINNAMON
• 1/8 tsp. GROUND NUTMEG
• 1/8 tsp. GROUND ALLSPICE
• 1/8 tsp. GROUND CARDAMOM
• 100g (3.5oz) WHITE CHOCOLATE, melted

For the coating:

• 200g (7oz) WHITE CHOCOLATE, melted
• PISTACHIOS, chopped (optional)

METHOD:

1. Put the COOKING APPLE into a small saucepan with 1 tablespoon of WATER over a medium heat. Cook for 5 minutes, stirring occasionally, until soft. Leave aside to cool.
2. In a mixing bowl, mix together the CREAM CHEESE and POWDERED SUGAR. Stir in the SHORTBREAD and all the SPICES (CINNAMON, NUTMEG, ALLSPICE and CARDAMOM).
3. Fold in the cooled APPLE and the 100g of melted CHOCOLATE. Put in the fridge for 1 hour.
4. Scoop out heaped teaspoons of the mixture and roll into balls, placing them onto a tray covered with greaseproof / baking paper. This is made easier with wet hands, which will also give your truffles a smooth finish. Chill the balls for 30 minutes.
5. Dip the chilled balls into the 200g of melted CHOCOLATE and make sure they’re evenly covered. I did this by resting a truffle on a fork, submerging it in the chocolate, spooning some more chocolate over the top with a teaspoon and then tapping the fork on the edge of the bowl to get rid of the excess.
6. After each one has been covered, carefully slide them back onto the baking sheet. Then sprinkle with the PISTACHIOS whilst the chocolate is still wet.
7. Put in the fridge to set, which takes about an hour and then enjoy!