Every year, as Christmas approaches, I make a mound of sherry truffles. They’re lovely to have on hand as a sweet treat for the end of a meal – just one or two will satisfy any sugary craving. Sherry truffles also make a special gift for the grown ups on your pressie list – I bottle mine in preserving jars, which not only look attractive but are also practical in that they may be later reused, once the truffles have all been scoffed greedily down.
Here’s my recipe:
150g rich tea biscuits
1/4 cup cocoa
1 cup icing sugar
1 1/2 cup dessicated coconut
2/3 cup raisins
6 Tbsp sherry (I used Harveys VORS Pedro Ximénez (PX)
Blend the biscuits into a breadcrumb consistency and reserve.
Blend the butter, cocoa, icing sugar and coconut in a food processor.
Add the blitzed biscuits and sherry to the mixer and blend again until the mixture becomes a ball.
Remove from processor, place in a bowl, cover with cling film and leave overnight. This allows the consistency to settle and not be too sticky when you roll it into balls.
Using a teaspoon, take lumps of mixture and roll them between your hands until they form a shape similar to a small ping pong ball.
Then roll the balls in a shallow dish of sherry before rolling them again in another dish filled with coconut. Not only does this help the coconut to stick, but it adds extra wickedness and sherry flavour to these rich, sweet mouthfuls.
May be served either with a cup of coffee at the end of a meal, or with a naughty little glass of post-prandial sherry, just in case the balls aren’t sherry enough for your tastebuds!
**I was sent a bottle of Harveys VORS Pedro Ximénez (PX) for the purposes of making my annual batch of sherry truffles. Whilst any sweet sherry will work with this recipe, the Pedro Ximénez has some deliciously intense notes, such as licorice, black treacle and chocolate, adding depth and extra flavour to this already moreish treat. RRP £21.76