26 Feb Mini Milk Tart Truffles
If you find the idea of making a Milk Tart a bit overwhelming, then consider these 4 ingredient Mini Milk Tart Truffles. The recipe involves no more skill than melting chocolate, and the result is a crunchy, creamy, cinnamony treat. With that added cute factor!
I was lucky enough to find this chocolate mould in the UK when I lived there. They are also available on Amazon in the US or UK (also known as peanut butter cup moulds). In South Africa your best bet would be The Chocolate Den or as a last resort you could use mini silicone cups or some tiny cupcake wrappers, although these get a bit fiddly!
For the crust:
50g white chocolate, chopped
100g shortbread biscuits
For the filling:
100g white chocolate, chopped
25g cream (5 tsp)
2,5ml cinnamon (½tsp), plus extra for sprinkling
- Melt the chocolate in the microwave on low heat, stirring every 10 seconds until just melted.
- Use a food processor or rolling pin to crush the biscuits into fine crumbs. Mix in the melted chocolate.
- Press the crust mixture into the cavities of your mould, and freeze for 15 minutes.
- To make the filling, melt the chocolate and cream together in the microwave, using a low heat and stirring every 15 seconds until just melted. Remove and stir in the cinnamon.
- Carefully pour the filling mixture into the set crust shells. Sprinkle with extra cinnamon and refrigerate until set, about 30 minutes.
- Gently remove the mini milk tart truffles from the mould and serve. The truffles can be stored in an airtight container in the fridge for 5-7 days.