Saturday,21 July, 2018
Current issue | Issue 1241, (9-15 April 2015)
Saturday,21 July, 2018
Issue 1241, (9-15 April 2015)

Ahram Weekly

Sufra Dayma — Chocolate truffle balls

Yields approx. 40-45 balls


1 cup chocolate cake or brownies (broken into small pieces)

125 gm Oreo biscuits

200 gm milk chocolate (high quality brand, broken into small pieces)

100 mls heavy cream

100 gm apricot creamy spreadable jam (jelly-like type)

50 mls rum (or) brandy (or) Bailey’s (optional)

Coloured sprinkles


Process cake or brownie pieces in food processor,with motor running on pulse, to resemble breadcrumbs.  Remove into a large bowl and fluff with a fork. Process biscuits to be crushed using same method; reaching sand like particles.  Remove and add to processed cake.  Mix well to combine.  In a cooking saucepan, add chopped chocolate and cream.  Melt chocolate over medium-low heat; stirring occasionally.  When mixture is bubbly and parts of chocolate remain, remove from heat and cover; allowing chocolate to completely melt in pan heat.  When chocolate totally melts, stir in jam and liqueur.  Slightly cool, then pour over cake and biscuit mixture.  Combine by thoroughly mixing; with a spatula or fork; all ingredients together until well integrated.  When completely cool, cover bowl and refrigerate for 15 to 30 minutes, or until just stiffening.  By means of a measuring tablespoon; used as a scooper, scoop a heaped quantity and roll it into a ball, between the palms of your hands.  Dip top into coloured sprinkles, or sprinkle a pinch on top, then place onto a tray.  Repeat process until whole quantity is finished.  Refrigerate for at least 30 minutes.  Remove and place each ball in a mini paper cupcake case.  Arrange onto a large serving dish and serve.  Happy Easter!

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