food · recipes

Chocolate truffles

More chocolate. I need to find a sweet that isn’t chocolate that fructose-intolerant people can eat. Apparently they can eat berries but can I find something with berries that lacks wheat?
I got this recipe from one of my mum’s cookbooks, not sure which one (there are so many). Makes about 28 bit sizes. Don’t worry if you don’t like dark chocolate – the end results don’t have a dark taste.

150g dark cooking chocolate
2 tbs (aussie measure so 40mL) cream
30g butter, melted
1 cup almond meal, sifted
1 3/4 cups icing sugar, sifted
Caster sugar
…and rum. If you have it handy…I don’t…

Melt the chocolate by putting it in a bowl and placing the bowl on top of a saucepan filled with boiling water (water should not touch the bowl). Melt it on a low heat. Once it’s all melted, add the cream and melted butter (and rum). The consistency will go pretty crap. Don’t worry, you haven’t stuffed up.

Add a little bit of sifted almond meal and icing sugar, while stirring. Once mixed, add a little more. Keep doing that until you’ve mixed it all in. Roll it out into little balls. Little balls. I know it gets tedious rolling them out; you just want to make less huge ones and be done with it. But please, think of the people eating them. Then let them sit and firm up for a few hours.

Once firm, roll them in caster sugar. If you stuck them in the fridge then you’ll have to leave them out at room temperature before rolling. They are also best eaten at room temperature, not straight out of the fridge.

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