Jaffa Cake Balls – Guest Blog by Cakeyboi
These White Chocolate Jaffa Cake Truffles came about because I love said Jaffa
Cakes and wanted to make them even more special, if at all possible! I may have
told you before, but when I was younger I was a member of the McVities Jaffa
I received stickers and a little enamel badge (below), but that’s all
I really remember. But anyhoo…
These are so easy to make it’s embarrassing. All you need are two ingredients, Jaffa Cakes and melted chocolate, plus some decoration if you want to fancy them up.
I had the idea in my head, but wasn’t sure if it would work. I blitzed the Jaffa cakes in my food processor and they mushed up into a solid dough – perfect!! I thought I may have needed to add marmalade to bind them together but they held well.
I used white chocolate to coat these, but any chocolate would work fine. If you are a total Jaffa Cake purist then you may just want to go for plain chocolate like the cakes themselves, but I liked the colour contrast. I just dropped on some orange sprinkles and popped them in the fridge to set.
What’s really nice is the cold crack of chocolate before that smashing orangey bit in the middle. Sheer indulgence!
Yield: Approx. 30 Truffles
36 Jaffa Cakes 3 tablespoons Marmalade (if too dry)
225 grams melted chocolate, white, milk or plain
sprinkles for decoration
In a food processor blitz the Jaffa Cakes until they form a sticky ball. I did mine in three batches and placed them into a separate bowl.
NOTE: I used supermarket own Jaffa Cakes and these were moist enough to form a ball. If you use McVities you will need a tablespoon of marmalade for each 12 Jaffa Cakes in the processor too.
With wet hands, roll balls – about a tablespoons worth – and place onto a baking
tray lined with greaseproof paper. Transfer them to the fridge to chill for at
least two hours, I left mine overnight and they were good and cold.
When chilled, melt the chocolate either with a bain marie method or in the
microwave. When melted, drop each ball into the chocolate and roll until
covered. Transfer these to a rack with a tray underneath it to catch any excess
drips. Sprinkle on sprinkles if decorating and place back into the fridge until
the chocolate sets, 30 minutes to an hour.
And it’s as easy as that. Who would imagine that Jaffa Cakes could be turned
into something even more decadent and delicious?! Enjoy…
Stuart Vettese is one of Scotland’s top fo0die bloggers and we are delighted for him to join us at CCHQ. You can follow Stuart’s blog ‘Cakeyboi’ www.cakeyboi.com for more yummy creations!
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