This week, even though the weather was warmer outside, my slow cooker made an appearance on the kitchen cupboard.
But this article is not about food, it's about something sweet to help you clear up the cupboards before the Easter eggs and and chocolate bunnies take over. This recipe is ideal to de-clutter your shelves.
Even though the blog is "Baking in Belgium" these Truffles are the truffles in the old sense of the word and not the Belgian chocolate versions!
Quite easy to make, these truffles could be a weekend project with your little ones.
Start off by melting some butter in a sauce pan. I would use around 30g to 50g depending on the amount of cake / biscuits you have but do not exceed the 50g.
Once the butter has melted, stir in the any pastries you may have, It is important that these are crumbled very well, alternatively you can use a blender to chop them finely.
When I say pastries, I mean yesterday's pain chocolate or pieces of Panettone, biscuits, chocolates or chocolate bars.
Make sure that they are all crushed or mashed up very well so that there are no large chunks that can be identified.
Once you have stirred them in, add enough milk or tinned milk to make sure they are well soaked. Don't worry about adding too much milk, that will only mean you will need to cook the mixture for longer.
Make sure that they are all crushed or mashed up very well so that there are no large chunks that can be identified.
Once you have stirred them in, add enough milk or tinned milk to make sure they are well soaked. Don't worry about adding too much milk, that will only mean you will need to cook the mixture for longer.
Now, time to season! I like adding a few oats to my mixture to make them 'healthier' You can add a dash or two of Rum if you have an adult audience.
If you will be serving these to children I suggest some vanilla essence and perhaps some grated orange zest.
Sprinkle in 2 tablespoons of cocoa and stir continuously.
Taste the mixture.
At this point you could also add some candied fruit or some nuts.
Keep on stirring over a low heat until the mixture starts to come away from the sides of your pot. Your stirring will become harder as the mixture 'dries' further.
When you decide that you have cooked it long enough, remove from the heat and let it cool for about 10 mins.
Then, using a teaspoon , roll the mixture into small balls and place them in a prepared plate filled with coconut. Roll the ball in the dessicated coconut until the truffle is well coated.
Keep on repeating this until all the mixture is rolled.
Place the coconut balls in the fridge for about 30 minutes then take them out and give them a final roll in your hands to fix their shape.
Place the coconut balls in the fridge for about 30 minutes then take them out and give them a final roll in your hands to fix their shape.
Once complete, store in the fridge for up to 2 weeks, even though mine never last that long!
If you want to make them look a little fancy, place each truffle in a small paper case.
If you want to make them look a little fancy, place each truffle in a small paper case.
