Wendy's Kitchen Table

These festive treats make wonderful gifts.

 

INGREDIENTS

500g store bought chocolate cake (Mud, Madeira, sponge)

½ cup desiccated coconut

¼ cup sweetened condensed milk

½ cup baileys Irish Cream liquor

2 cups dark chocolate melts

extra coconut, to decorate

 

METHOD

In a large bowl break sponge/cake into pieces. Add coconut, condensed milk and Baileys. Mix until combined.

Using damp hands, roll level tablespoons of mixture into balls.

Melt chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove bowl from heat.

One at a time, dip balls into chocolate using 2 forks allowing the excess to drip away. Place on a tray lined with baking paper. Sprinkle tops with extra coconut. Refrigerate until set.

 

TIP: Truffles can be made up to 2 weeks ahead, store in an airtight container in the fridge.