I posted a quick picture of this recipe on Facebook and Pinterest and received overwhelming response so instead of putting it in-line with my Christmas 2012 baking, I thought I would interrupt regular programming and post the recipe today. I did a search and found that I might indeed be the first person to make these all-time Canadian favourites into a truffle instead of their normal bar form. Every year JT asks me to make this bar, which personally I find just too sweet. I got to thinking a smaller, bite sized version might be the answer I was looking for so I came up with this idea and only had to marginally modify an existing recipe. I hope you enjoy it. And if you make them, please do let me know how it worked out.
For the original recipe, please click here.
Makes about 36 truffles
Inside Layer Ingredients:
- ¼ cup unsalted butter, room temperature
- 1 tbsp vanilla custard powder
- 1 cup icing sugar
Inside Layer Directions:
- Cream butter, custard powder and icing sugar together well. Scoop out about 1 tsp and roll into a ball. Freeze for 30 minutes.
Second Layer Ingredients:
- ½ cup unsalted butter
- ¼ cup sugar
- 5 tbsp cocoa
- 1 egg beaten
- 1 ¼ c graham wafer crumbs
- ½ c finely ground almond flour
- 1 cup coconut
- 1/4 cup corn syrup (spray your measuring cup with non-stick spray and it will slide right out)
Second Layer Directions:
- Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat.
- Stir in graham crumbs, coconut, almond flour and the corn syrup. Set aside.
- Take about 1 packed tbsp of the second layer (crumb layer) in the palm of your hand and press to flatten to a large circle about 2mm thick.
- Put one custard ball into the centre and wrap the circle around the custard so that it totally covers it. Squeeze the crumb layer to form a tidy ball. Repeat until you have made all of the balls. Freeze for 30-60 minutes.
Chocolate Layer Ingredients:
- 1 cup semi-sweet chocolate chips
- 4 tbsp unsalted butter
Chocolate Layer Directions:
- Melt chocolate and butter over low heat and mix well. Without allowing the chocolate mixture to cool down, take a frozen ball and carefully stick a toothpick or skewer into it and dip into the melted chocolate to cover. Remove the stick and allow the chocolate to set on parchment paper (you could dip a finger into the chocolate to hide the hole, or not). The frozen balls will help set the chocolate faster. Store in refrigerator. Allow the balls to come back up to room temperature to serve.