Saturday, November 23, 2013

Fairy truffles

In Australia we have "fairy bread" at birthday parties - little triangles of fresh white bread and butter with hundreds and thousands on them. Like this:

These fairy truffles were inspired by the 4 Blades Podcast Halloween episode and the original recipe is here I needed something delicious and quick to share at book club so this is what happened.

In Australia we don't have Graham crackers so I have used milk arrowroot biscuits (as the 4 blades suggested)

I didn't read the pack so brought home:

250g White chocolate buttons
375g smooth ricotta cheese 
1pack milk arrowroot biscuits
Large jar of hundreds and thousands

There will be leftovers

Grind 50g white chocolate for 7 seconds speed 7 
I used Cadbury buttons because whenever possible I boycott Nestle - for more information about the Nestle Boycott read this.

Melt chocolate for 2 minutes at 50 degrees speed 2

Add biscuits, broken in half and ricotta

This ricotta is gorgeous - really smooth and creamy

Mix 15 seconds speed 5-6 scrape down and mix again 2 secs speed 5 - 6

Scrape out into a bowl and refrigerate for 30 minutes.I am using this time to wash the TM blog, hang washing out and google pictures of fairy bread to put on the blog for the foreigners.

Roll spoonfuls of the mixture into balls, place on a tray and put it in the freezer for 15 minutes. I got about 20 out of this batch. That's a Chefs Toolbox slice tray - silicon is wonderful - no sticking!

Grind the rest of the chocolate for 10 seconds at speed 7
Cook for 2 minutes 50 degrees at speed 2, scrape down and cook 2 minutes 50 degrees speed 2

I went the full retro and put toothpicks in them all

Dip and twist - up to you how fussy you are - chocolate over most of the filling is good

Remember the chocolate will set around the truffle because the truffle is cold

Dip in the sprinkles, chill and serve

Oh and these bad boys are 3 Weight Watchers ProPoints each

1 comment:

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