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This recipe has been in my family for years, I remember making it when I was a child and I don’t know where it came from, but I make it every Christmas. These truffles are great with coffee after dinner and are very moreish, one is never enough. The finely rolled oats and coconut give them some substance. They are better made a few days before you need them, as the butter soaks deeper into the rolled oats making them easier to eat. The recipe makes about 15 truffles (I usually double the recipe!). Or you can freeze half of the balls before you dip in chocolate ready for another day.
Cream the butter & icing sugar using an electric beater until pale. Add the rest of the truffle ingredients (except chocolate, Kremelta & cherries). Mix together well. Using wet hands roll into balls about the size of a large marble. Put onto grease-proof paper and refrigerate until firm.
Melt the chocolate & Kremelta in a double boiler pot over low heat. Using a teaspoon dip each truffle ball (hardened in the fridge first) into warm dark chocolate and then put it back onto the grease-proof paper tray. I find it easiest to drop each truffle ball into the chocolate one at a time and fish them out straight away with a teaspoon. Put a half-cut glazed cherry on top for decoration.
Refrigerate until the chocolate hardens. Store in an airtight container in the fridge but I promise they won’t last long; your family and friends will eat them all!!!
For fun you can substitute the instant coffee for peppermint essence and have after-dinner truffles! Or use orange essence and orange zest for orange chocolate truffles. The options are endless.