21 December 2010

Cherry Ripe Truffles

200ml sweetened condensed milk
1 1/2tsp cherry flavouring
1 tsp vanilla extract
1/8 tsp salt
1 cup icing sugar, sifted
300g  shredded coconut
350g red glace cherries, diced finely
1/2 cup desiccated coconut for rolling
450g dark chocolate

Line a 23cm x 33cm (9 x13-inch) slice  pan with baking paper.  Combine condensed milk, cherry flavouring, vanilla extract, and salt in a bowl.  Add icing sugar and stir with a wooden spoon until fully incorporated.  Add shredded coconut and glace cherries and stir until combined.  Chill mixture in refrigerator for 1 hour. Take 1 teaspoon of mixture at a time and roll into balls, then roll in  desiccated coconut. Line a cookie tray with baking paper.  Melt the chocolate and dip the balls into the chocolate, covering completely, and place them on the prepared cookie tray. Refrigerate until set. Store finished balls in the refrigerator.

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