Toffee Pop Truffles

As with the previous recipe these form part of the traditional Christmas repertoire for the Schaumann household.  My Mum has been making them for years and now we are all making them.  They are change your life good.  You can only eat them in moderation because they are frighteningly rich.  Although it should be said that the Aitchison children (some or all) have been known to clean up an entire batch of them when their poor benighted mother was out of the house buying their presents!

You can make minty ones (my fave) by using mint slices instead of toffee pops and rolling them in chocolate.

2 packets of Toffee Pops, crushed to fine crumbs in the food processor

125g cream cheese

1/2 cup of icing sugar

1/4 cup sieved cocoa to roll

Beat the cream cheese until soft, then blend in the biscuit crumbs and sifted icing sugar.  Chill the mixture until it is firm enough to roll, then form it into small balls, rolling each ball in cocoa to coat.  Store chilled.  These could also be rolled in chocolate of whatever kind you like.

 

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