Elevate your after-dinner indulgence with these bite-sized mooncake truffles revealing crunchy Vanilla macadamias in the centre. A simple and delicious ode to the Mid-Autumn Festival, customise them with your choice of traditional filling or try these sumptuous versions at home today.
Chocolate Truffles
INGREDIENTS
400g good quality milk or dark cooking chocolate
2 tbsp unsalted butter
125ml cream (at least 30% fat)
225g pack Vanilla pre-cut macadamias, shelled
METHOD
Heat the butter and cream until almost boiling. Pour it over 285g of the chocolate and cover for 5 minutes to allow the chocolate to melt. Stir the ganache until smooth and set aside in the fridge for at least 3 hours to firm up.
Melt the remaining 115g of chocolate over a double boiler and brush onto the mould. Allow the first layer to cool before applying a second layer.
Once the second layer of chocolate has cooled, fill each mould with ganache before placing a shelled macadamia kernel in the center. Cover with the remaining melted chocolate and set at room temperature until chocolates can be safely removed from the mould.
Lotus Truffles
INGREDIENTS
200g good quality milk or dark cooking chocolate
200g sweetened lotus seed paste
225g pack Vanilla pre-cut macadamias, shelled
METHOD
Melt the chocolate over a double boiler and brush onto the mould. Allow the first layer to cool before applying a second layer.
Chop the macadamia kernels into small pieces and mix with the lotus seed paste. Fill each mould with the paste and cover with the remaining melted chocolate. Set at room temperature until chocolates can be safely removed from the mould.
