Nanaimo Thumbprint Truffle Bites

Method

1. Melt the butter in a small saucepan over low heat for 1 min. Turn off the heat and stir in the cocoa, dough icing sugar and milk until you have a glossy chocolate paste.

   Add in this stepUnsalted butter (dough) 40 gUnsweetened cocoa powder 12 gIcing sugar (dough) 20 gMilk 1 tbsp

   low heat

2. Add the crumbs, coconut and chopped walnuts and mix well. The mixture is right when it holds together when squeezed in your fist (if it crumbles, add a few drops of milk). Chill for 10 min so it firms slightly and is easier to roll.

   Add in this stepGraham cracker crumbs 60 gDesiccated coconut 25 gWalnuts, very finely chopped 15 g

3. Divide the mixture into ≈6 × 30 g portions, roll each firmly between your palms into a ball and set on a tray lined with baking paper. Press a hollow about 1.5 cm wide into the centre with your thumb or the end of a wooden spoon handle, smoothing any cracks with your fingertips. Chill for 15 min.

4. Beat the filling butter, custard powder, cream and icing sugar with an electric mixer for 2 min, until fluffy and pale yellow. Spoon into a piping bag (or a food bag with one corner snipped off).

   Add in this stepUnsalted butter (filling, room temperature) 25 gCustard powder 2 tspDouble cream 2 tspIcing sugar (filling) 60 g

5. Set a heatproof bowl over barely simmering water (low heat) and stir the chocolate and topping butter for 2 min, until melted. Take it off the heat and let it cool for 5 min, until thick and lukewarm.

   Add in this stepSemi-sweet chocolate, chopped 40 gUnsalted butter (topping) 8 g

   low heat

6. Pipe a generous mound of custard cream into each hollow and drizzle the chocolate over in zigzags with a spoon. Chill for 20 min, until the chocolate sets, and serve cold.