Romany Cream Chocolate Truffles

Romany Cream Chocolate Truffles

These chocolate truffles are so easy I’m almost embarrassed to put the recipe up here.  Simply stick the 4 ingredients in a food processor (or blender), roll them, dip the truffles in chocolate, eat and repeat! My affinity for Romany Creams (chocolate coconut cookies) runs deep; most of my curves can be attributed to the many packets I devour.  This tends to happen when I promise myself ‘just one with a cup of tea’. Yeah, right. No one has ever, in the history of the world, had only one Romany Cream! I love them so much, that one of my most treasured recipes is the copy-cat recipe I found in my Great Aunt May’s recipe book. It’s one of the most popular recipes on The Kate Tin! Romany Creams not your vibe? by all means use whatever you like. These chocolate truffles can even be rolled in white chocolate (swoon!).

Food photography image of a pile of chocolate truffles on a gold cake stand

Romany Cream Chocolate Truffles

Makes 20

(300g) 1 1/2 packets Romany Creams (or any of your favourite biscuits)

½ cup coconut, toasted (can be substituted for breakfast cereal or nuts)

1 x 387g tin sweetened condensed milk

200g The Kate Tin Dark Baking Chocolate, melted

To make the chocolate truffles, place the Romany Creams and coconut in a food processor or blender and blend until fine. Add the condensed milk and blend again until the mixture comes together. Roll heaped teaspoonfuls of the mixture into balls and place on a lined baking sheet. Refrigerate until firm – about 30 minutes. Combine the melted chocolate and coconut oil and mix well.  Place a little melted chocolate in the palm of your hand then roll each truffle in the chocolate to coat. Place on the lined baking sheet to set. Repeat with the remaining chocolate. The chocolate truffles can be stored in an airtight container in a cool place for up to two weeks.

 

 

WATCH HOW TO MAKE THE RECIPE HERE:
Peppermint Crisp Tart Ice Cream Sandwiches

Peppermint Crisp Tart Ice Cream Sandwiches

These peppermint crisp ice cream sandwiches are one of my favourite flavours of South African summer. Inspired by a ‘local ‘n lekker’ dessert, peppermint crisp tart, it is made with only 4 ingredients (like the pudding which inspired it) but is a much better suitor for our steamy climate. It’s so easy you can rope (read: trick) the kids into making them (while you read a book or pour a glass of wine) and the little sarmies are great for serving after a lazy weekend braai. I’ve done many a twist on peppermint crisp tart – like this Caramel Peppermint Crisp Cake or this Peppermint Crisp Mousse Cake. There’s a pattern here… putting two desserts into one. Well, because if you have a sweet tooth and have ever had to choose between two desserts, you’ll know that it’s a torturous nightmare. Two desserts in one. Problem solved! Because too much of a sweet thing is never enough!

 

 

Image of a peppermint crisp ice cream sandwich in between coconut tennis biscuits

Peppermint Crisp Ice Cream Sandwiches

Serves 6

 

1 packet (250g) coconut biscuits

250ml cream

1/2 (400g) tin caramel

1 peppermint crisp bar (80g), crumbled

 

To make the peppermint crisp ice cream, beat the cream until stiff then fold in the caramel and peppermint crisp, leaving a few swirls. Freeze the mixture in a baking dish so it’s about 2cm thick, until firm. Once firm, arrange the tennis biscuits on top and cut the ice cream into squares. Remove each square, sandwiching another tennis biscuit on the bottom of each ice cream slice. Arrange on a baking tray and freeze again until firm.

TIP