amaretti, cran­berry and cle­men­tine truf­fles

Sunday Tasmanian - Tassie Living - - TASTE -

200g store­bought amaretti bis­cuits+ ½ cup ( 65g) dried

cran­ber­ries ½ cup ( 100g) chopped can­died cle­men­tines+ 2 ta­ble­spoons but­ter­scotch liqueur 200g dark

choco­late, melted 1 cup ( 160g) ic­ing sugar, sifted Place the amaretti, cran­ber­ries, cle­men­tines and liqueur in a food pro­ces­sor and process to com­bine. Place the mix­ture in a bowl with the choco­late and mix to com­bine. Re­frig­er­ate for 10- 15 min­utes or un­til just set. Us­ing a ta­ble­spoon, roll the mix­ture into balls. Roll the truf­fles in the ic­ing sugar and place on a bak­ing tray lined with non- stick bak­ing paper. Re­frig­er­ate for 1 hour or un­til set. Makes 20.

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