Directions: |
Directions:Inside Layer Ingredients:
¼ cup butter, room temperature
1 tbsp custard powder
1 cup icing sugar
Inside Layer Directions:
Cream butter, custard powder and icing sugar together well. Scoop out about 1 tsp and roll into a ball. Freeze for 30 minutes.
Second Layer Ingredients:
½ cup unsalted butter
¼ cup sugar
5 tbsp cocoa
1 egg beaten
1 ¼ c graham wafer crumbs
½ c finely ground almond flour
1 cup coconut
1/4 cup corn syrup
Second Layer Directions:
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat.
Stir in graham crumbs, coconut, almond flour and the corn syrup. Set aside.
Assembly Directions:
Take about 1 packed tbsp of the second layer (crumb layer) in the palm of your hand and press to flatten to a large circle about 2mm thick.
Put one custard ball into the centre and wrap the circle around the custard so that it totally covers it. Squeeze the crumb layer to form a tidy ball. Repeat until you have made all of the balls. Freeze for 30-60 minutes.
Chocolate Layer Ingredients:
1 cup semi-sweet chocolate chips
4 tbsp unsalted butter
Chocolate Layer Directions:
Melt chocolate and butter in Microwave, 30seconds at a time. Without allowing the chocolate mixture to cool down, take a frozen ball and carefully stick a toothpick or skewer into it and dip into the melted chocolate to cover. Remove the stick and allow the chocolate to set on parchment paper (you could dip a finger into the chocolate to hide the hole, or not). The frozen balls will help set the chocolate faster.
I keep in the freezer, only need 5-10 min out of freezer to eat!
You're Welcome! |
This recipe for Naniamo Bar Truffles is from