Tuck into these perfectly bite-sized festive truffles after your delicious Christmas dinner!
Total Time 1hr
1Tbspnatural red food colouring optional
150g plain flour
1blockWhittaker's white chocolate
1Tbspvegetable or coconut oil
Preheat oven to 180°C. Line a lipped baking tray with baking paper (about 30x20cm).
Place first measure of butter and water in a large pot and bring to the boil, stirring constantly.
Remove from heat and add egg, milk, vinegar and food colouring (if using). Whisk to combine.
Whisk in flour, sugar, baking soda, salt and cocoa powder until no lumps remain, then pour batter into prepared pan.
Bake for about 20 minutes, or until a knife inserted in the centre comes out clean. Allow to cool to room temperature.
When cake is cooled, use your hands to crumble the cake in a large bowl. Use a fork to crush any remaining large pieces. Stir through melted butter.
Using damp hands, measure tablespoon amounts of crumb mix and roll into balls. Place on a lined tray and place in the freezer to set for 10 minutes.
Break chocolate into pieces and place in a small pot with oil. Heat on low, stirring, until melted. Alternatively heat in the microwave for 30 second bursts, stirring in between, until melted. Roughly crush candy cane by rolling over it with a rolling pin or in a mortar & pestle, then place on a plate.
Once truffles have set, use a fork to dip them into chocolate, letting any excess drop off. Return to tray and top with some crushed candy cane. Return tray to freezer to set for 10 minutes, before serving.
Tip: If you prefer not to make truffles, decorate your cooked cake by cutting it into a Christmas shape and topping it with white chocolate icing.