I used to love sticky, rich chocolate truffles, and after starting on this diet I believed they were a thing of the past. Not so! A wonderful recipe, discovered at a local tea shop and adapted to use carob rather than cocoa, these are delicious and incredibly moreish!

Makes approx 40 truffles

380g – 400g tin of condensed milk
100g margarine or butter
20 crushed digestive biscuits *I used standard McVities digestives as they are okay for me, but other varieties of plain biscuit, including gluten free, would probably be okay
4 – 5 tablespoons carob powder, plus more for dusting
petit four cases
a splash of brandy or sherry (optional)

1) Melt the margarine or butter with the condensed milk in a pan.
2) Mix the crushed biscuits and carob powder together and mix into the hot milk/butter.
3) add the sherry or brandy if using
4) using your hands, roll the mixture into small balls. This works best if you leave it a few minutes to cool down. If it is too soft, add a few more crushed biscuits
5) roll balls into extra carob powder and place into paper case. refrigerate until firm.


About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in carob/chocolate alternatives, Christmas, confectionery and tagged , , , . Bookmark the permalink.

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