It may not be immediately obvious from my posts, but in addition to a
brother 3.25 years my junior, I have a sister who is 7.5 years younger than me.
Having a 7.5 year age gap means that, in the early years, it was like having a baby of my own. Only without the parenting responsibilities and clean up duties.
As she got a little older, I was blessed with a very fun playmate, and as she got older yet, she became a friend for shopping trips, coffee catch ups, and visits to the movies. She has made me laugh until I literally cry, and I have missed her incredibly this year whilst she has been away travelling.
That, of course, is the reason she has not been mentioned over the previous six plus months. She and her boyfriend have been in Europe since May, having an amazing time by all accounts, after much saving and planning and a decision to take time out from university.
They have visited England, Scotland, Wales, France, Spain, Portugal, Italy, Greece, Austria, Switzerland, Germany, Monaco, Croatia, and Turkey - and quite possible a few other countries I have forgotten. They have walked, bused, trained, flown and now, finally, are landing back in Perth this evening.
I can't wait to see her.
These strawberry white chocolate truffle balls provide a welcome home offering that seems suited to her strawberry and white chocolate tastes. I hope she likes them. From the testing I managed along the way, I can attest that I do!
Strawberry white chocolate truffle balls
Makes ~24 balls
Vegan if made as below
Ingredients
- 125g Arnott's Nice biscuits (1/2 a packet), or any plain vegan biscuits
- 125g soy cream cheese
- 1 cup icing sugar
- 50g dairy-free white chocolate (I managed to find the Sweet William's brand this time)
- 1 tsp vanilla extract
- 2 tbsp strawberry jam or spread - the higher percentage fruit the better
- Coatings to taste, extra (I used sprinkles, coconut, and a mix of cocoa powder and icing sugar)
Instructions
1. In a food processor, process the Nice biscuits into crumbs, then add the cream cheese and process until the mixture starts to clump together.
2. Add 1/2 cup of the icing sugar, process until smooth, then add the other 1/2 cup and process until smooth.
3. Melt the white chocolate in the microwave or over a saucepan, in a medium - large heat proof bowl. When melted, add the processed biscuits, cream cheese and icing sugar to the melted chocolate and mix through to combine.
4. Add the vanilla extract and jam and mix thoroughly, until well-combined.
5. Place the bowl in the fridge for at least 1 hour, to allow the mixture to harden. I left mine for 4 hours or so.
6. When the mixture has set, spoon heaped teaspoonfuls of the mixture into balls (I rolled mine between my [clean] hands, but if you have a melon scoop that would work well) and then coat in your choice of coatings.
7. Place on a baking tray and return to the fridge for at least 2 hours to set.
8. Store in the fridge until eating.
Processed biscuit and cream cheese mixture...
After adding the icing sugar...
With the melted chocolate, vanilla extract and jam...
Finally, in ball form...
Yum!
Have you had siblings or family members disappear overseas for many months?
Or do you have a favourite truffle recipe? I'll definitely be trying this cream cheese based one with other flavours!
