Rum and white chocolate Christmas truffle slice
( SERVES 16 )
Photo by Babiche Martens
No doubt Christmas pudding and/or my favourite - trifle - will feature on many well-laden tables, but here I feature a recipe blatantly stolen from a friend. Her truffles are so scrummy and moreish - I wish she would make them all year round. I have thrown in a few extra ingredients and have served them as a slice, perfect to have with coffee later on after recovering from the excesses of the Christmas table.
- Either whiz the biscuits in a food processor or place in a bag and crush with a rolling pin. Keep the texture crumbly and not too fine. Add one bar of chocolate, finely chopped.
- Put the cherries (sliced), apricots (thinly sliced), lemon (zest), rum and vanilla into a saucepan and gently heat until soft. Cool.
- Add the fruit to the biscuits with the melted butter, condensed milk and coconut. Stir well then press into a lined 20 x 30cm slice tin.
- Melt the other bar of chocolate and drizzle over the slice then sprinkle with the extra coconut. Refrigerate until firm - this slice can be made up to a week in advance.