White Christmas truffles with brandied cherries

Babiche Martens

This is a take on traditional White Christmas, which can be made in a myriad ways - crushed biscuits or rice bubbles, glace fruit or dried. Plenty of coconut is needed and white chocolate. I have put a brandy-soaked fresh cherry in the middle of each for a pleasant surprise. With so many gorgeous packaging options available it only takes a little imagination to present these treats beautifully using different containers and ribbons.

Ingredients

20	Cherries, fresh
50 ml	Brandy
100 g	Butter
1 can	Condensed milk
½ cup	White chocolate, chopped
150 g	Dried apricots, chopped
375 g	Wine biscuits, crushed
1 cup	Desiccated coconut, plus extra for rolling
2 Tbsp	Lemon juice, plus finely grated zest

Directions

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.