| Portions |
|---|
| 24 truffles |
Ingredients
Custard Core:
- 1 cup finely chopped good-quality white chocolate
- ¼ cup + 1 tbsp heavy cream
- 2 tbsp custard powder
- ¼ tsp kosher salt
- 1 tsp vanilla extract
Cocoa-Coconut Crumb Wrap:
- 1 cup graham cracker crumbs
- 1 cup unsweetened shredded coconut, toasted
- ¼ cup cocoa powder
- ½ cup finely chopped sliced almonds
- ¼ tsp kosher salt
- 6 tbsp unsalted butter, melted
- ¼ cup sweetened condensed milk
Dip, Drizzle and Finish:
- 1 ½ cups finely chopped dark chocolate
- 2 tsp coconut oil
- ½ cup finely chopped good-quality white chocolate
- Tiny drop(s) of yellow gel food colouring
- Flaky salt
Directions
- To make the custard core, set a heatproof bowl over a pot of barely simmering water (make sure the bowl isn’t touching the water). Add the white chocolate, heavy cream, custard powder, and kosher salt. Once the chocolate is almost fully melted, whisk until the mixture is completely smooth and glossy, and the custard powder has fully dissolved (no lumps!). Remove from the heat and stir in the vanilla. Cover and refrigerate until the mixture is thick and scoopable, 3 to 4 hours or overnight (it will keep firming as it chills).
- Line a baking sheet with parchment paper and lightly mist it with baking spray. Scoop the chilled custard mixture into 24 small rounds, just over 1 tsp each, then roll into cute little nuggets. Place the baking sheet in the freezer while you make the next layer.
- To make the cocoa-coconut crumb wrap, in a bowl, stir together the graham cracker crumbs, coconut, cocoa powder, chopped almonds, and salt. Add the melted butter and condensed milk and mix until the mixture looks like a damp, chocolatey cookie crust and holds together when squeezed. If it’s a bit too dry to do this, add 1 tbsp more condensed milk; if it feels too sticky, add a small handful more graham crumbs.
- To assemble, take a heaping tbsp of the crumb mixture and press it into your palm. Place a chilled custard nugget in the centre, then gently press and wrap the crumb mixture around it until it’s fully covered. Roll between your hands to smooth into a ball (your hands will get a little chocolatey here!). Set back on the lined baking sheet and repeat. Refrigerate until firm, at least 30 minutes, or freeze for 15 minutes before dipping.
- For the chocolate dip, melt the dark chocolate with the coconut oil in a heatproof bowl set over barely simmering water, stirring until smooth, or microwave in 20-second bursts, stirring between bursts, until melted. Using a fork, dip each truffle to fully coat, letting excess drip off, then return to the parchment-lined baking sheet. Refrigerate until the chocolate is just set, about 10 to 15 minutes.
- For the drizzle, melt the white chocolate in a small heatproof bowl set over barely simmering water, or microwave in short bursts, stirring until smooth. Add a tiny drop or two of yellow gel food colouring and stir until pale buttery yellow. Drizzle over the chilled truffles as thick or as thin as you like. While the drizzle is still wet, finish with a pinch of flaky salt. Refrigerate until fully set, about another 15 to 20 minutes, then serve chilled.
Notes: Custard powder is the most Nanaimo-bar-authentic option here, but if you can’t find it, vanilla instant pudding mix will give you a similar vibe in the custard core.