By Neff Official Cookaholic 2016, Nicky Corbishley.
A clever dessert packed with fruity mincemeat and cranberries, makes for a delicious snack at a party or a homemade gift to someone special.
Serves: 15
Preparation time: 30 minutes
Cooling time: 30 minutes
Difficulty: 2 out of 5
Ingredients
Main
- 140g mincemeat (about ⅓ of a regular jar)
- 50g cranberries
- ¼ tsp cinnamon
- 55g full-fat cream cheese
- 2 tbsp confectioners’ sugar
- 175g all-butter shortbread biscuits
- 100g milk chocolate, melted
Chocolate Coating
- 200g milk or dark chocolate, melted
- gold edible glitter
- gold edible sprinkles
Method
- Place the mincemeat, cranberries, cinnamon, cream cheese and confectioners’ sugar in a medium-sized bowl and mix together until combined
- Place the shortbread biscuits into a bag or bowl and crush into crumbs using the end of a rolling pin
- Add the crumbs to the mincemeat mixture, along with melted milk chocolate and stir to combine
- Cover the bowl with clingfilm and place in the fridge to firm up for at least an hour (up to a day)
- Take the mixture out of the fridge, line a plate or tray with baking parchment
- Scoop out heaped teaspoons of the mix, place in your hand and roll into a ball
- Place on the parchment (the mix will be a little sticky, but should hold its shape) – Repeat until all of the mixture is used up
- Place back into fridge to chill for 30 minutes
- After 30 minutes, take the mincemeat balls out of the fridge and line a new plate or tray with fresh parchment paper
- Rest one of the balls on a fork and dip into the melted chocolate
- Allow the excess chocolate to drip off, then transfer the ball onto the fresh parchment paper by gently sliding off the fork using a teaspoon
- Repeat until all the balls are covered in chocolate
Presentation
- Decorate the truffles with edible glitter and sprinkles, allow to set at room temperature for at least 30 minutes before serving on a display tray or crucible
