Nutty Cherry Choc Truffles
200 g dark chocolate
50 g butter
120 ml cream
1 x 200 g packet Kwality Tea Lovers biscuits, finely crushed
250 ml Moir’s desiccated coconut
2.5 ml Moir’s brandy essence
100 g Moir’s red glacé cherries, halved
50 g Safari Pecan Nuts, chopped
cocoa powder for dusting
Melt the chocolate and butter together in a double boiler or in the microwave oven.
Add the cream, biscuits, coconut, essence, cherries and nuts. Roll into small balls about the size of walnuts. Refrigerate.
Dust with cocoa powder before serving.
Makes 24 - 30
Use Sugarbird mixed citrus peel instead of cherries and add 15 ml Cointreau instead of brandy essence.