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Snowman Truffles
2 cups white cake crumbs 185g white chocolate 1/3 cup thickened cream 1 cup icing sugar 1 tbsp Armaretto or almond essence 2 cups desiccated coconut sprinkles, for decorating

1. Combine chocolate and cream in a medium saucepan; stir over medium heat until chocolate is melted and mixture is well combined. 2. Combine cake crumbs, chocolate/cream mixture and icing sugar in a medium bowl and stir until well combined. If mixture is not moist enough to hold together, you can add 1 egg white to help bind it. Stir in Armaretto or almond essence, then leave to cool to room temperature. 3. Spread coconut onto a shallow tray or dish. 4. Roll 1 tbsp of mixture into a ball, then roll it into the coconut mixture to coat. Repeat until you have 9 'heads'. 5. Roll 2tbsp of mixture into a ball and do the same as in Step 3 to form 9 'bodies'. 6. Decorate the 'heads' and 'bodies' with sprinkles. Places 'bodies' on a serving platter and top with the 'heads' and serve. If the truffles won't stay in place, you can use a little royal icing to join them together. Alternatively, you can use a toothpick to keep them together - just warn the recipients when you serve!

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