Dry Fruit Truffles (GF, V)
When I saw that Dry Fruits were to be this month’s fruit on A Fruit A Month (AFAM), I really wasn’t sure if I could come up with anything. These are not something I usually have at home or am familiar cooking with. Dates and raisins are probably the only dry fruits I use.
We used to get a lot of dry fruits earlier, as a part of Diwali gift hampers, when we would just eat them as they were. I believe dry fruits are more common in the northern part of India, where such fruits are grown, and then used mainly during the winters as a source of energy. The southern part of India does not have winters or the climate for these fruit trees to grow.
I had almost decided to give this month’s event a miss when I saw a recipe in a previous issue of Good Housekeeping. So I went shopping for some stuff, made some few changes and here is what I made – Dry Fruit Truffles. I guess truffles are made and then rolled in sugar or cocoa or dipped in chocolate. The recipe suggested rolling these in sugar, but I thought they might turn out too sweet. I added chocolate instead, so one more chocolate recipe.
- Pulse all the dry fruits and the nuts, separately, in a food processor or grinder jar (with the blade for dry food) till chopped to small bits. Mix together with coconut. Form into 1 inch balls.
- Melt the chocolate over boiling water or in the microwave. Add the vanilla and mix well. Dip the dry fruit balls in the chocolate and place on a greased cookie sheet or plate to dry.
- I took a bit of a shortcut. I am not especially fond of dry fruits and did not want that to be the overriding taste in these truffles. So I melted the chocolate, then added all the dry fruit, nuts and coconut and mixed well. Then I rolled out the mixture into balls and then drizzled white chocolate over them (my efforts were a lot less than perfect) and allowed them to dry.
My truffles were done and ready to eat. They can now be served or be packed and gifted.