Here I feature a recipe blatantly stolen from a friend. Her truffles are so scrummy and moreish - I wish she would make them all year round. I have thrown in a few extra ingredients and have served them as a slice, perfect to have with coffee.
Ingredients
| 1 packet | Wine biscuits |
| 360 g | White chocolate (Main) |
| ¾ cup | Apricots, thinly sliced |
| 1 packet | Glace cherries, sliced |
| 1 tsp | Lemon zest |
| 2 Tbsp | Rum (Main) |
| 1 tsp | Vanilla |
| 200 g | Butter |
| ½ cup | Condensed milk |
| ¾ cup | Desiccated coconut, plus extra to ice |
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Directions
- Either whiz the biscuits in a food processor or place in a bag and crush with a rolling pin. Keep the texture crumbly and not too fine. Add one bar of chocolate, finely chopped.
- Put the cherries, apricots, lemon, rum and vanilla into a saucepan and gently heat until soft. Cool.
- Add the fruit to the biscuits with the melted butter, condensed milk and coconut. Stir well then press into a lined 20 x 30cm slice tin.
- Melt the other bar of chocolate and drizzle over the slice then sprinkle with the extra coconut. Refrigerate until firm - this slice can be made up to a week in advance.
