The brandy-soaked fresh cherry in the middle offers a touch of surprise to those eating the truffles. Photo / Babiche Martens
The brandy-soaked fresh cherry in the middle offers a touch of surprise to those eating the truffles. Photo / Babiche Martens
Makes approximately 20
• 20 fresh cherries • 50ml brandy • 100g butter • ½ tin condensed milk • ½ cup white chocolate, chopped • 375g crushed wine biscuits • 150g apricots, chopped • 1 cup dessicated coconut plus approximately 1 cup extra for rolling • 2 Tbsp lemon juice plus finely grated zest. • Small paper cases
1.Remove the stalks and stones from the cherries. Put into a bowl and pour over the brandy. Stir and leave - this can be done days in advance.
2. Melt the butter then add with the remaining ingredients to the bowl of a food processor. Pulse until just combined, then remove. Place some mixture in your palm then put a cherry in the centre and cover. Roll and repeat. Once all done, roll the balls in the extra coconut and refrigerate until firm.
