Friday Food: Chocolate Lamington Truffles

I know it is Sunday, but I am determined to post this week’s recipe. I always wander through the baking section of the supermarkets, whether I need anything or not. I love to browse. On Thursday there was a free recipe, and I took one look and decided that I would make the truffles for MrsDrWho and as a trial run for Christmas. There are four ingredients and the truffles are so easy to make: no bake, a little microwave melting and some waiting time in the fridge. I am not sure if you can buy lamingtons in the rest of the world, but you could substitute a sponge with chocolate icing and some desiccated coconut.

A Flake is a Cadbury chocolate bar made from rippled ribbons of milk chocolate, there’s a photo below in the recipe. It used to be very delicate and would disintegrate at the slightest touch. Now it is more robust and quite difficult to crush.

MrsDrWho declared the truffles to be perfectly delicious. I did mention popping a glacé cherry in the centre, and she said they did not need it. I felt the Flake didn’t really work well as a coating. I think some chocolate sprinkles or even just cocoa would be fine. MrsDrWho has requested they be dipped in some dark chocolate and sprinkled with coconut. I think I can do that!!

As I am composing on my Ipad, I am not sure if I can make the text be bold or in colour, so we shall see how that goes. I usually compose here, and then proof read, bold, underline and colour on my computer. We’re all in bed, and I am too lazy to get up again.

In short, these are great and come highly recommmended by MrsDrWho for their taste and by me for their method and ease.

Here is the link to the recipe, which I cannot seem to make into a clicky link. Honestly I am surprised I am let out alone!! -  https://www.cadburykitchen.com.au/recipes/view/chocolate-lamington-truffles/1/

 

 

Chocolate Laminton Truffles      Makes about 40

• 250g cream cheese
• 225g dark chocolate melts
• 250g Lamington fingers, or commensurate cake, icing and coconut
• 90g Flake, finely crushed

Melt the chocolate and cream cheese in the microwave until is is almost fully melted, then stir until it is smooth and there are no streaks of white visible.

Process, or use your food safe gloved hands because that is what I did, to turn the Lamingtons into a crumb.

Add the melted chocolate and cream cheese to the crumbed Lamingtons and mix until combined. I pressed the truffle mixture into a rectangular container, mainly so it would be easier to portion up later. Refrigerate until it is firm enough to cut and roll.

 

I cut the rectangle into 10 more or less even pieces and then each piece into quarters and then I rolled each into a ball. I wore food safe gloves again and it made the whole palaver much less sticky.

Finally I crushed the Flake pieces and then put them, together with the truffles, into a ziplock bag and shook it about carefully until the truffles were coated. Refrigerate the truffles, until they are needed, keeping them in an airtight container. I have not experimented, but I think they might even keep in the freezer for a longer time.

They are not pretty, but they are tasty!!