/assets/logos/nzww.svg
Recipe

Homemade bliss balls and truffles

Buy cute little boxes, or recycle some, and gift these gorgeous flavour bombs to your friends and family for Christmas. They couldn’t be easier to make or more delicious to eat!

Nov 15, 2018 11:47pm
By Nici Wickes
  • 15 mins preparation
  • 2 hrs marinating
  • Makes 15
    • Print
    Print

Read this next

Ingredients

Tangy passionfruit and coconut balls
  • 1/3 cup coconut oil, melted
  • 2 tablespoon honey
  • 1杯杏仁粉
  • 1/3 cup dessicated coconut
  • 1 tablespoon passionfruit powder
  • 1/2 cup shredded coconut
Chocolate truffles
  • 100毫升奶
  • 180 gram dark (60%+) chocolate, roughly chopped

Method

Tangy passionfruit and coconut balls
  • 1
    Melt the coconut oil and honey in a small saucepan. Mix together the remaining ingredients, except shredded coconut. Roll into balls, then roll through the coconut.
  • 2
    Set them aside to chill for a few hours.
Chocolate truffles
  • 3
    Warm the cream to near boiling, then add in the chopped chocolate, shaking the saucepan to settle the chocolate into the cream. Cover with a tea towel for 5-7 minutes until the chocolate has melted. Whisk until smooth, then cool until firm – about 1-2 hours.
  • 4
    Roll or scoop into small balls, then roll or dip into toppings of your choice. Try dark cocoa, crushed pistachios or raspberry powder.

Notes

The firmness of these treats comes from fats solidifying (coconut oil or chocolate), so when delivering to friends, make sure they're chilled and don't leave them in a hot car!

The Latest from New Zealand Woman's Weekly Food

read more from

/assets/logos/nzww.svg