Rum and white chocolate Christmas truffle slice

Viva 7/12/2011

Amanda Laird

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No doubt Christmas pudding and/or my favourite - trifle - will feature on many well-laden tables but here I feature a recipe blatantly stolen from a friend. Her truffles are so scrummy and moreish I wish she would make them all year round. I have thrown in a few extra ingredients and have served them as a slice, perfect to have with coffee later on after recovering from the excesses of the Christmas table.

Ingredients

1 packet	Wine biscuits
360 g	White chocolate
1 packet	Glace cherries
¾ cup	Apricot
1	Lemon, (1 tsp lemon zest)
2 tbsp	Rum
1 tsp	Vanilla essence/extract
200 g	Butter
½ cup	Condensed milk
¾ cup	Desiccated coconut, (plus extra to ice)

Directions

Either whiz the biscuits in a food processor or place in a bag and crush with a rolling pin. Keep the texture crumbly and not too fine. Add one bar of chocolate, finely chopped.
Put the cherries(sliced), apricots(thinly sliced), lemon(zest), rum and vanilla into a saucepan and gently heat until soft. Cool.
Add the fruit to the biscuits with the melted butter, condensed milk and coconut. Stir well then press into a lined 20x30cm slice tin.
Melt the other bar of chocolate and drizzle over the slice then sprinkle with the extra coconut. Refrigerate until firm - this slice can be made up to a week in advance.