Burfi truffles

Preparation

These truffles are traditionally made with milk powder, but we’ve made them super easy by blitzing dried fruit and nuts, then combining with condensed milk. This is a great recipe for getting the little ones involved.

1. Whizz the walnuts in a food processor to a crumb-like consistency, then tip into a bowl. In the same food processor bowl, whizz the figs until they start to break down; set aside with the walnuts.

2. Melt the butter in a saucepan, then stir in the condensed milk and cook over a medium-high heat, whisking continuously, until thickened (6-8 minutes).

3. Working quickly, stir the walnut and fig mix into the condensed milk. Once combined, pour into a bowl and set aside until cool enough to handle. Use lightly greased hands to roll into 18-20 balls and set on a lined baking tray. Chill in the fridge for 1 hour.

4. Melt the white and dark chocolate separately in short bursts in the microwave (or in a heatproof bowl set over a pan of gently simmering water). Use to coat and drizzle all over the truffles (allow the coated layer to set for a few minutes before drizzling over extra chocolate). You can colour the white chocolate with a little red food colouring until it’s pink, if you like. Decorate with extra chopped walnuts and chill for another hour before serving.