Sunday Tasmanian - Tassie Living - - ON SUNDAY -

— Use a metal or sil­i­cone spoon, rather than a wooden one. Wood re­tains mois­ture, which can re­sult in the mix­ture hav­ing a grainy con­sis­tency. —

Try coat­ing your truf­fles in crushed and toasted nuts, such as pis­ta­chios and hazel­nuts, or coat them in bis­cuit crumbs. —

You can store the un­coat­edtruf­fles, sep­a­rat­edby non stick bak­ing pa­per, re­frig­er­ated in an air­tight con­tainer for up to one week. Sim­ply dust with co­coa pow­der or coat with pra­line or chopped al­mond just be­fore serv­ing.

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