Cooking Without Looking
THOSE BLOODY TRUFFLES AGAIN
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.
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)
Email Julie at firstname.lastname@example.org to tell her how you got on making “those bloody truffles again!
“There are four basic food groups. White chocolate, dark chocolate, milk chocolate and chocolate truffles”
- 1 packet sweet biscuits, crushed
- 250 grams butter, softened
- 2 cup Pams icing sugar
- 1 cup Pams coconut
- Half a cup Pams cocoa
- 1 bag RJ’s soft eating black licorice (300g) cut into half cm pieces
- 2 bags Pams 400g milk chocolate melts
- 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. If the mixture is a bit dry, add some milk, (or something stronger) to make the mixture more pliable.
4. Melt the chocolate melts in a bowl in the microwave. Melt 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.
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.