Recipe for Snowball Truffles
To make 15 truffles
175g [6oz] white chocolate drops
25g [1 oz] unsalted butter
50g [2 oz] plain sponge cake
4 tablespoons of deciccated coconut
Small paper cases
1 Fill a large pan with one quarter of water and heat it until the water bubbles then remove the pan from the heat.
2 Put the chocolate drops and butter in a heatproof bowl. Wearing oven gloves lower the bowl into the pan
3 Stir the chocolate and butter together until they melt. Wearing oven gloves carefully lift the bowl out of the water.
4 Crumble the cake into fine crumbs. Add the crumbs to the chocolate mixture. Stir it well with a wooden spoon.
5 Spread the coconut onto a plate, scoop up some of the chocolate mixture with a teaspoon. Put it into the coconut.
6 With your fingers roll the chocolate mix in the coconut to make a ball, when it is covered put it into the paper cases
7 When you have made all your truffles put them on a plate and chill them in the fridge for an hour.
8 Keep the truffles in an airtight container in the fridge and eat them within the week- if they last that long!!!!!!!!!!!!!!!