Christmas Cap Truffles in Advent Season
Difficulty:
Preparation time: 60 minutes
Serving size: 20
Ingredients
For the truffle pastry:
- 1 pack of IBIS Lemon Flavoured Mini Cakes.
- 1 tbsp apricot jam
- 1 tsp vanilla paste
- 45 g soft butter
- 80 g room-warm double cream cheese
- 60 g icing sugar
For decorating:
- 200 g red candy melts
- 1 tablespoon coconut oil
- 50 g white chocolate coating
- 150 g coconut flakes
- 50 g white fondant
Instruction
Crumble the IBIS Mini Cakes in a bowl. In a second bowl, whisk together the apricot jam, vanilla paste, butter and cream cheese until creamy. Sift the icing sugar over it and whisk it in. Add the crumbled Mini Cakes and knead with your hands until smooth.
Divide the mixture into 20 parts of approx. 20 g each. First roll each into a ball in your hands. Then carefully shape into cones. Place on a plate and leave in the fridge for approx. 2 hours to set.
Melt the candy melts with the coconut oil in a hot water bath while stirring. Remove from the heat. Briefly dip the cold, firm cones one by one into the candy melts using two forks. Then place on a cake rack to drain and set. If the Candy Melts cool down too much in the meantime, simply reheat them.
Chop the white couverture and also melt it in a hot water bath while stirring. Spread the coconut flakes in a shallow dish.
Dip the cones one by one into the melted chocolate, then into the coconut flakes. Then place them back on the cake rack.
Roll 20 small balls from the white fondant. Stick the balls on top of the caps with the remaining melted chocolate. If desired, carefully brush the balls with a thin layer of melted chocolate and sprinkle with the remaining coconut flakes. Store the Christmas hat truffles in the fridge and eat within 5 days.
