Apple Pie Truffles
If you love apple pie, you’ll love these Apple Pie Truffles – soft spiced apple filling encased in a shell of Milkybar white chocolate.
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Ingredients
- 1 medium Granny Smith Apple or similar
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 120 grams Light cream cheese
- 150 grams Light digestive biscuits
- 50 grams Oats
- 50 grams Icing sugar
- 360 grams Milkybar White Chocolate equal to 4 sharing bars
Instructions
- Peel the apple, remove the core, and chop it into tiny chunks. Pop the apple into a small saucepan along with 4 tablespoons of water, the cinnamon, and nutmeg.1 medium Granny Smith Apple, 0.5 teaspoon Ground cinnamon, 0.25 teaspoon Ground nutmeg
- Place over a medium heat and stir occasionally for about 5 minutes, or until the apple is completely soft and starting to break down slightly. Tip: If the pan starts to look dry before the apple is soft, add an extra splash of water. Once cooked, scrape the apple mixture into a medium mixing bowl and leave it to cool completely.
- Blitz the digestive biscuits and oats into a food processor or blender into fine crumbs.150 grams Light digestive biscuits, 50 grams Oats
- Once the apple is cool, add the crumbs to the bowl, with the cream cheese and icing sugar. Use a spatula or wooden spoon to mix everything together. The mixture should be slightly sticky but firm enough to roll. Tip: If it feels too soft, pop the bowl into the fridge for 15–20 minutes to firm up slightly.120 grams Light cream cheese, 50 grams Icing sugar
- Line a large baking tray with baking paper. Scoop up heaped teaspoons of the mixture and roll them between your palms into smooth balls. Place each ball on the prepared tray, aiming to make about 24 truffles in total. Transfer the tray to the freezer for 30-40 minutes, or until the truffles feel nice and firm.
- Finely chop the Milkybar white chocolate and place into a shallow heatproof bowl. Melt it in the microwave in 10–20 second bursts, stirring well between each blast, until smooth and glossy. Tip: White chocolate burns easily, so don’t rush this step. It helps to use the heat of the bowl to melt the last few chunks of chocolate.360 grams Milkybar White Chocolate
- Remove the truffles from the freezer. Working one at a time, drop a truffle into the melted chocolate and gently submerge it using a fork. Lift the truffle out, wiggling the fork gently to let the excess chocolate drip off. Use another fork to slide the coated truffle onto a wire rack set over a sheet of baking paper (to catch any drips).
- While the chocolate is still wet, lightly sprinkle with a pinch of ground cinnamon and extra biscuit for a little extra flavour. Repeat with the remaining truffles.
- Leave to set and enjoy! Keep the truffles in an airtight container in the fridge for up to 5 days.