Before braille came into Julie’s life, her memory was her biggest asset as far as recipes went. If she couldn’t remember it, she didn’t bake it. Perhaps this is why this chocolate licorice truffle recipe became so well known.
those bloody truffles again
In 1997, when Julie went blind, she suddenly was forced to begin cooking without looking. Knowing when food was cooked and accessing recipes she could not read became her new challenge. Before braille came into Julie’s life, her memory was her biggest asset as far as recipes went. If she couldn’t remember it, she didn’t bake it. Perhaps this is why this chocolate licorice truffle recipe became so well known. “I’m sure when people saw me coming they said ‘not Julie coming with those bloody truffles again’”” laughs Julie. She went on to say “It was a recipe I could remember and everyone always loved them.” Julie started to get requests for her truffles so “if I’m really honest when I was asked to take a plate anywhere and people asked me to bring them, it was me who used to think ‘oh, no, not those bloody truffles again’”
So, here they go. Maybe if you make them you’ll see why that blind woman kept getting asked to make them again and again.
Those bloody truffles again
aka chocolate licorice truffles
1 packet sweet biscuits, crushed
250 Pams grams butter, softened
2 cup icing sugar
1 cup coconut
Half a cup cocoa
300g bag RJ’s black licorice chopped
2 400g bags of Pams milk chocolate buttons.
splash of olive oil
1. Crush the biscuits using a food processor and some ear muffs.
2. In a large bowl, place everything except the chocolate melts and olive oil. Mix together.
3. Roll into walnut size balls.
4. Melt the chocolate in a bowl in the microwave. Cook on high for one minute, then stir for a minute, repeating this process until the chocolate is melted. Add a splash or two of olive oil to thin down the chocolate before you begin melting.
5. Using a fork, Dip the truffles into the melted chocolate and place on a tray lined with baking paper. Place in the fridge to set.
6. Remove the truffles from the fridge and place in an airtight container, returning the container to the fridge with a pad lock on it.