xmas

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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Christmas truffles of minty goodness

Photos will follow later but this recipe is an urgent request from my daughter, hopefully tonight I’ll get the full complement of Christmas goodies on here. Poor blog, lying fallow for so long.

Oddfellow Truffles

1 packet of chocolate thin biscuits

1 packet of oddfellow pepperments

1 tin condensed milk

Before starting you need to realise that oddfellows are hard.  Very hard.  Very not good for your processor blade.  I will not take responsibility for any blades which are damaged (as mine was last year).  Crush the biscuits in the food processor, then crush the oddfellows.  Take out of the processor and examine the poor blade and say to yourself “well this is how you must suffer in the name of Christmas and scrumminess, sorry blade”  Add the condensed milk and mix.  Roll the balls in coconut (or be decadent and roll them in dark chocolate) and dribble white icing over the top (or white chocolate)