Irish Examiner food columnist Catriona Redmond joined Drivetime on RTÉ Radio 1 to share her tips for batch cooking dishes ahead of the festive season.
According to Redmind, home cooks can banish a frazzled Christmas Day by serving up some batch-cooked sides and treats with minimal fuss.
You can find her recipe for slow cooker double chocolate truffles below, and you can find many more recipes on her Instagram @caitriona_redmond.
Slow Cooker Double Chocolate Truffles
- 1 tin sweetened condensed milk
- 500g chocolate, chopped (whichever you prefer)
- 1 tsp vanilla extract
- 200g melted chocolate to coat
- Silver dust optional!
- Pour the condensed milk and chopped chocolate into the cooker/container and stir. Put the slow cooker on low. Stir the contents every 15 minutes or so, making sure to scrape down the sides of the container.
- After 1 hour, all your ingredients should be melted together and combined. If not, allow for a further 15 minutes. Turn off the slow cooker and allow the mixture to cool for at least 30 minutes so that it’s not hot to the touch for the next part.
- Spoon the truffle into small portions and roll into balls. Place the balls onto a lined tray and refrigerate for 1 hour. Once cold, roll the truffles in melted chocolate until coated and return to a lined baking tray.
- Refrigerate again before popping into a jar or spraying with glitter for extra magic and sparkle.
Recipe Notes: These truffles will keep in a sealed jar in a cool, dark space for up to three months. I prefer to make them about a week in advance of gifting. Place in a pretty glass jar decorated with ribbon to give as a Christmas gift, and expect loads of oohs and aahs at how clever you are to make your handmade truffles!
