Christmas biscuit truffles

Ever since I posted my no-bake Halloween biscuit truffles a few weeks ago I’ve been dying to try a Christmas version. I finally got around to it and they came out so well. I replaced some of the chocolate biscuits with ginger biscuits, added some orange zest for more of a festive flavour and dipped the truffles in dark chocolate which I decorated with mini fondant holly leaves, sprinkles and glitter.

This is one of those recipes where you can let your creativity run wild. Dip the truffles in dark, milk or white chocolate and decorate with any small fondant shapes, assorted sprinkles and/or glitter. Or keep the truffles simple and elegant with a drizzle of melted chocolate.

Cook’s tips:

The biscuit mixture will firm up in the fridge, so if you find it’s a bit soft simply refrigerate for longer.
I like to give each truffle ball another quick roll before dipping to get them perfectly round.
If the chocolate dries before you’ve had a chance to attach your holly leaves simply use a small dab of leftover chocolate to stick them on.

Watch how to make them HERE.

CHRISTMAS BISCUIT TRUFFLES

Servings: 30
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fondant icing, for decorations (optional)
100 g chocolate digestive biscuits
100 g ginger biscuits
30 ml (2 tbsp) cocoa powder
15 ml (1 tbsp) finely grated orange zest
100 g desiccated coconut
1 x 385 g tin condensed milk
5 ml (1 tsp) vanilla extract
140 g dark chocolate
sprinkles, for decorating (optional)
gold edible glitter

1.) If you are preparing fondant decorations like hollies and berries do this first. Store your fondant shapes in an airtight container until it’s time to decorate.

2.) Place the biscuits in a ziplock bag and use a rolling pin to crush until fine. Tip into a mixing bowl.

3.) Add the cocoa, orange zest and coconut and stir. Add the condensed milk and vanilla and mix well until evenly combined. Chill the mixture for 45 minutes or until firm enough to roll.

4.) Line a small tray with baking paper. Roll teaspoonfuls of the mixture into balls and arrange on the tray. If the mixture is sticky sprinkle a little water on your hands. Set aside in the fridge.

5.) Line another tray or large plate with baking paper. Melt the dark chocolate then dip a cookie ball into it. Allow the excess chocolate to drip off, then carefully transfer to the baking paper to dry and set. Repeat with the remaining cookie balls. Add the fondant decorations and/or sprinkles to the truffles while they are still wet so that they stick easily.

6.) Once the chocolate has set finish with a dusting of glitter and serve.