Massive kudos to JJ for picking a simple but wonderfully delicious sweet to make for this month’s Sweet Adventures Blog Hop. I’m not sure if she meant to make our lives easier this time of the year (not that she’d ever make it hard of course!) but I don’t think I could have made something this month otherwise. With less than a week to go before Christmas, I am virtually allocating every hour in the day to some activity or task.
Fortunately, truffles are blessedly easy to make and quite often, I have the ingredients necessary already at home. As it was, precisely 20 minutes ago I got a bunch of stuff together to make some Cranberry and Macadamia Truffles. Yes, the mixture is currently in the fridge getting nice and cold for rolling. I hope I haven’t cursed myself by starting this post before the completion of a recipe but heck, time is of the essence at the mo!
*leaves the desk to do other stuff and complete truffles*
Ta-Da! I have some suitably festive truffles! I rolled mine in cocoa as I didn’t have time to do choc coated or drizzled ones, but the bitterness of the cocoa works with the sweet, sweet white chocolate. If I had some pistachios in the pantry, I probably would have used those nuts instead for a more festive colour combo but who can say no to macadamias?
Thanks to JJ for hosting this blog hop and I wish everyone from the Sweet Adventures Blog Hop a Merry Christmas and a Happy New Year! Look forward to making more sweets in 2014 :)
Cranberry Macadamia Truffles
150g white chocolate
1/4 cup of cream (for whipping)
40g macadamia nuts, chopped (by hand, or blitz for 1 second on Turbo if using Thermomix, and set aside)
40g dried cranberries, also chopped as per nuts
enough cocoa for rolling
To Make: Place white chocolate in Thermomix and blitz on Speed 5 for a couple of seconds. Melt chocolate on 60C/Speed 2 for 2 minutes, adding the cream after one minute. Combine on Speed 3 to ensure a smooth mixture. Transfer truffle mixture to clean bowl and once cooled, stir in the nuts and cranberries. Allow to get very cold in fridge for a few hours or overnight. Once firm, roll the mixture into balls of desired size. Roll balls in cocoa powder or dip into melted white (or other) chocolate.