The Edmond's Cookbook is a Kiwi icon. It was the only cookbook in my mother's house and I used to stare at the pictures of the party cakes all the time. Something about the pretty cakes, happy children's faces and the variety of goodies in the picture made me dream a little as a kid. The edition I have has different pictures now though. It is sold in pretty much all bookstores under the cookery section and it is also sold in most supermarkets, not in the book section but in the bakery section.
"The essential cook book for very kitchen, the Edmonds Cookery Book enables the user to cook with confidence and pride. With over 3 million copies sold to date the Edmonds Cookery Book is the biggest selling cook book in New Zealand's history"
Now the reason I'm telling you all this is because my recipe this week comes straight out of the Edmonds Cookery Book. I mentioned last week that I found several ways to make truffles and this one was the first recipe for truffles I had known. I remember making this recipe for the first time about 15 years ago on Christmas Eve for the family so we go way back.
Honestly, I like the truffles from this recipe better than the recipe from last week. They are a lot sweeter, but have a more chocolate fudge taste which definitely has more mainstream appeal.
Without further ado....
100g dark chocolate
1 cup icing/confectioners sugar
1 Tbsp rum
1 tsp cocoa
Put butter and chocolate into a saucepan. Heat gently, stirring until butter and chocolate have melted. Add 1/2 cup of the icing sugar. Stir until mixture is thick enough to handle. Stir in rum and coca. Add enough of the remaining icing sugar to make a stiff mixture. Shape mixture into balls. Roll in coconut and chocolate hale. Chill until firm. Makes about 15
Stay tuned next week on Week Eight for yet another version of Christmas Truffles from me. This one is a healthy version and will definitely be a bit of an experiment for me as I've never made anything like it before!
Check out what everyone else made this week!