Rose Water, Cranberry & Pistachio Truffles …

Ingredients

1. 200g white chocolate
2. 3/4 cup dried cranberries
3. 3/4 cup roasted pistachio nuts (shelled)
4. 2 cups desiccated coconut (gemalen kokos)
5. 400g tin of condensed milk
6. 1 1/2 teaspoon mixed spice (or speculaas kruiden)
7. 2 tablespoons rose water (available from the Toko or most Asian specialty food stores)
8. 1/2 cup extra desiccated coconut for coating

Instructions

1. Gently melt the white chocolate in a metal bowl over a pot of simmering water.
2. Meanwhile, chop or cut up the dried cranberries into quarters.
3. Next, chuck the pistachio nuts and coconut into a food processor and blitz until the nuts are finely chopped.
4. Add the condensed milk, melted white chocolate, mixed spice (or speculaas kruiden), and rose water and process further until it forms a wet paste.
5. Add the chopped dried cranberries and combine into the mixture using your hands or a spoon.
6. With wet hands, roll the mixture into roughly 20 gram balls, covering in coconut as you go and placing onto a large plate or baking tray.
7. Refrigerate preferably overnight before devouring.