Rum and white chocolate Christmas truffle slice. Photo / Babiche Martens
Rum and white chocolate Christmas truffle slice. Photo / Babiche Martens
Makes 16 slices or truffles
1 packet round wine biscuits 2x 180g bars white chocolate 1 packet glace cherries, sliced 3/4 cup apricots, thinly sliced 1 tsp lemon zest 2 Tbs rum 1 tsp vanilla 200g butter, melted 1/2 cup condensed milk 3/4 cup dessicated coconut, plus extra to ice
1 Either whiz the biscuits in a food processoror place in a bag and crush with a rolling pin. Keep the texture crumbly and not too fine. Add one bar of chocolate, finely chopped.
2 Put the cherries, apricots, lemon, rum and vanilla into a saucepan and gently heat until soft. Cool.
3 Add the fruit to the biscuits with the melted butter, condensed milk and coconut. Stir well then press into a lined 20x30cm slice tin.
4 Melt the other bar of chocolate and drizzle over the slice then sprinkle with the extra coconut. Refrigerate until firm - this slice can be made up to a week in advance.
