As I near the end of my internship at White Light Media, I had the honour of being head organiser of the Great White Light Media Bake off this week. It was tough competition with entries from the classic Rocky Road, Ginger biscuits and many others. Here I will share the recipe to my entry and much loved Truffle Balls.
PROCESSOR/MIX BY HAND
LARGE MIXING BOWL
SEALABLE BAG/FREEZER BAG
75g stork butter
5 tbsp drinking chocolate
1 tin condensed milk
18 digestive biscuits
5 tbsp coconut(extra for coating)
Put your stork in a pan and begin melting, stirring occasionally.
While your stork is melting put your 18 digestives into a bag you can secure shut. Smash them up with a rolling pin ensuring there are no lumps, especially if you are going to be mixing by hand later on.
In a large mixing bowl add your coconut, cocoa powder and crumbled biscuits.
At the point when your stork has melted, start gradually adding the condensed milk while stirring until it turns a solid custard colour.
- In your large mixing bowl make a small hole in the middle of your mixture and start pouring in your stork and condensed milk while stirring the whole time. You'll need a bit of elbow grease for this. You can do this by using a processor and pouring in the mixture to save you having to stir.
- Now let your mixture cool in the fridge for about 1-2 hours.
- You can then begin rolling the mixture, a heaped teaspoon is usually enough to roll into a good sized truffle.
- Pour out some coconut onto a plate or bowl and roll your truffles in it to give it a nice white coating.