Penda Truffles
Penda turned into delicate, pretty little truffles and oh so delicious
Servings: 20
Ingredients
- 50 gram butter room temperature
- 3 tbsp icing sugar
- 1&1/4 cup powdered milk
- 2 tbsp condensed milk
- 1/4 cup fresh cream
- 1/4 tsp rose essence see note 1
- 1/4 tsp ground cardamom/elachie
- 300 gram white chocolate for decorating
Instructions
- Use an electric mix or you can mix by hand, beat the butter and icing sugar until light and creamy
- Mix in the rose essence, condensed milk and fresh cream. Add the powdered milk and the cardamom and mix well into a soft dough
- Divide the dough into 20 pieces or however big you prefer. Roll it into round balls. Refrigerate for 30 minutes
- Melt 1/3 of each chocolate, 20 second increments in the microwave, in a small glass bowl. Mix until smooth, ensuring there are no lumps
- Using 2 teaspoons dip each ball into the melted chocolate and let the excess chocolate drip
- Place them on a tray lined with parchment paper. Once all the penda is covered with chocolate freeze for 20 minutes
- Remove from freezer and scrape off any excess chocolate from the bottom using a knife
- Add some melted chocolate to a disposable icing bag, snip a tiny hole at the bottom and drizzle chocolate from left to right over each ball. Sprinkle sparkle dust if you wish and place a sugar flower on top (this step is optional). Refrigerate until chocolate sets
Notes
- If you do not have rose essence at hand you can totally leave it out