I thought I'd try a new flavour and also an easier way to decorate them - because it's the decorating that turns them from balls to truffles, ya know!
So here it is, complete with craft Santa that Bobbin and MapGuy made together.
|Pin me, I'm delicious|
2x packets of Choc Ripple biscuits
250g of Cream Cheese, cubed
Candy Canes to taste
Chocolate for decorating (optional)
I say to taste because some are big, some are small, some are particularly minty and some are just meh. So you'll have to experiment a little yourself. I used three full sized candy canes and it was perfect for me - just enough mint to cut through the chocolate, but not so much that it feels like you're eating toothpaste.
Blitz candy canes in a food processor until they're smashed up (Thermomix speed 5 for 10 seconds)
Add in the bikkies and process again until it looks like ground up coffee (Thermomix speed 5 for 10 seconds)
Place the cream cheese in and blitz again (Thermomix speed 5 for 10 seconds) until a crumbly dough forms
Take spoonfuls of the mixture, squeeze it in your hands to compact it, roll it in a ball and place on a baking sheet
When you've done a whole tray put it in the fridge to firm them up before decorating
|L to R: uncoated with white choc stripes, coated with smashed candy canes, coated with white choc stripes|
Remember they have cream cheese in them so it is best to keep them in the fridge until a few minutes before serving, particularly if it is a stinking hot day (it was 38C here today!).
These are morish. You've been warned.