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.
- 75g COOKING APPLE (1 small apple), diced into small chunks
- 55g CREAM CHEESE
- 2 tbsp. POWDERED SUGAR
- 175g 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 WHITE CHOCOLATE, melted
For the coating:
- 200g WHITE CHOCOLATE, melted
- PISTACHIOS, chopped (optional)
- 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.
- 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).
- Fold in the cooled APPLE and the 100g of melted CHOCOLATE. Put in the fridge for 1 hour.
- 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.
- 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.
- 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.
- Put in the fridge to set, which takes about an hour and then enjoy!