Ingredients

175 g (6 oz) milk chocolate chips
40 g (1 ½ oz) Tate & Lyle 
   dark brown soft cane sugar
50 g (2 oz) soft margarine
5 trifle sponges, crumbled
8 ready-to-eat dried apricots
50 g (2 oz) dates, finely chopped
Cocoa powder, nuts, coconut or 
   grated chocolate to coat

Gently melt chocolate, sugar and margarine in a pan. Remove from heat and stir in sponge crumbs, apricots and dates. 

Make around 30 round truffles by rolling small pieces of mixture in your hands.

Roll truffles in coating of your choice. Chill for at least one hour before serving.

Back to Recipes archive

D C Thomson & Co Ltd.    Sunday Post    post plus