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Chocolate liquorice truffles

Serves   16+
Prep time: 10 mins
Cooking time: 0

CanTeen members were treated to a special lesson with Dunedin's Julie Woods Cooking Without Looking workshop. They worked in pairs, with one blindfolded, to make truffles according to Ms Woods's delicious recipe.

  • Desserts
  • Rice



  • 1 packet sweet biscuits, crushed
  • 250 g butter, softened
  • 2 cup pams icing sugar
  • 1 cup pams coconut
  • 1/2 cup pams cocoa
  • 1 bag RJ's soft eating licorice (300g), cut into half pieces
  • 2 bags pams chocolate melts
  • 1 splash of olive oil
  1. Crush the biscuits using a food processor and some ear muffs.
  2. In a large bowl, place everything except the chocolate melts and olive oil. Mix together.
  3. Roll into walnut size balls. If the mixture is a bit dry, add some milk, (or something stronger) to make the mixture more pliable.
  4. Melt the chocolate melts in a bowl in the microwave. Melt for one minute, then stir for a minute, repeating this process until the chocolate is melted. Add a splash or two of olive oil to thin down the chocolate.
  5. Using a fork, Dip the truffles into the melted chocolate and place on a tray lined with baking paper. Place in the fridge to set.
  6. Remove the truffles from the fridge and place in an airtight container, returning the container to the fridge with a pad lock on it.