These traditional Scottish chocolate truffles are made in homes and bakeries. They're made with digestive biscuits and coconut. The rum can be substituted with orange juice. The rum gives a wonderful flavour to these chocolatey bites, but you don't get a taste of alcohol. You can skip it, but you should replace it. I would suggest orange juice instead of rum.
- 360g (25 biscuits/12 oz) Digestive Biscuits (or Graham Crackers)
- 370g (1 1/3 cup) condensed milk (vegan)
- 4 tbsp dairy-free spread, melted
- 10 tbsp rum (or orange juice)
- 12 tbsp desiccated (flaked) coconut
- 5 tbsp drinking chocolate (hot chocolate powder)
- 5 tbsp cocoa powder
- pinch salt
- 200g (7 oz) chocolate vermicelli (chocolate strand, coconut or sprinkles)
- Crush the biscuits in a large mixing bowl with a rolling pin or in a food processor until you have a fine crumb.
- Add the condensed milk, melted spread (marg or butter) and rum (or orange juice)
- Now add the coconut, cocoa, drinking chocolate and salt.
- Mix until well combined.
- Chill for 20-30 minutes until the mixture is a bit firmer.
- Wet your hands and roll balls of the mixture and toss in the chocolate strands.
- Store in an airtight container. I store them in the fridge but you don't have to.
You may use orange juice instead of rum.
You can coat the truffles in chocolate strands, sprinkles, desiccated coconut or cocoa powder.
You can make them as big or small as you like.
You can store these in an airtight container in the fridge for a week.
You can freeze these for up to 3 months. Defrost in the fridge. They may have a bloom and not be shiny but are fine to eat.
Recipe and images by Jaqueline Meldrum from blog Tinned Tomatoes