Chocolate Truffles

Makes about 30 - 35 •  From the kitchen of Amy Owen

Ingredients

125gms/4 oz Butter
3 teaspoons Cocoa powder
250gms Icing Sugar/Powdered Sugar
1/2 teaspoon flavored essence e.g.: vanilla, raspberry, mint, strawberry
own choice chopped: nuts, dried fruit - sultanas, raisins, apricots, ginger, chocolate chips
2 cups finely shredded coconut - for rolling balls in
3 cups chocolate drops for dipping
 

Directions

Cream the butter with the essence, till pale in colour. Beat in cocoa powder, adding a little more if you want the mixture a darker colour. Add the Icing Sugar/powdered sugar, a 1/4 of a cup at a time till you get the mixture to the stiffness that you like. Then add what ever fruit and nut combination you want. Taste for flavour and add more essence if needed. Roll into teaspoon size balls, in the coconut and leave to go firm. To chocolate dip the truffles, freeze the coconut covered balls and then dip them in chocolate.