“Roly poly
Bumpity bump,
A sweet delicacy
With an unusual crunch.
Easy Peasy
In minutes made,
Escape for the fellas’
Before a date.
Melt swell
Quickly out of sight,
Can I truffle you
To give me a bite.”
Ingredients
200 gm bittersweet or semi sweet chocolate, cut into pieces
½ cup thick cream
2 tablespoons unsalted butter
½ cup chopped almonds and cashew nuts
1 tablespoon peach liqueur (you can also use rum, baileys, brandy etc)
3 tablespoons cereal, crushed-for coating. (I used Fruit n Fibre. You can also use Special k, Corn flakes, Coco crunch etc.)
Break the chocolate into pieces and put in a bowl. Now heat the butter and cream over medium heat till it begins to simmer and just comes to boil. Remove from heat immediately and pour over the chocolate pieces.
Mix the chocolate continuously till all the pieces have melted and the mixture is smooth and creamy. Add the nuts and liqueur and mix well.
Cover and cool the mixture for 7-8 hours or overnight till it is firm enough to be shaped.
Scoop out 1 teaspoon of the mixture, roll into small balls and immediately coat with crushed cereal. Do this with all the chocolate mixture.
Refrigerate and serve with a glass of wine!
(Truffles can be stored for a few weeks or frozen for up to 2-3 months)