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    Brontë Aurell’s havregrynskugler (Danish oat & chocolate truffles)

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    Brontë Aurell’s havregrynskugler (Danish oat & chocolate truffles)

    This quick no-bake recipe is a family favourite across Danish kitchens at Christmas. They were the first treats my sisters and I were allowed to make on our own – even if we ended up eating most of the mixture from the bowl!

    • Vegetarian
    • Christmas
    • Preparation time: 30 minutes + chilling
    • Total time: 30 minutes + chilling

    Makes: 35-40

    Ingredients

    250g unsalted butter, softened
    400g rolled oats
    150g icing sugar
    4 heaped tbsp cocoa powder
    4 tbsp strong coffee, cooled, or milk
    1 tsp vanilla essence
    1 tsp rum or orange juice
    Desiccated coconut or other sprinkles 

    Method

    1 Mix all the ingredients except the desiccated coconut together in a freestanding mixer with the paddle attachment (or in a bowl with a wooden spoon), until you have a smooth mixture. Roll into walnut-sized balls. Put the desiccated coconut or sprinkles on a plate, and roll the truffles through to decorate. Cover and chill in the fridge for at least 1 hour or up to 4 days

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    MIX IT UP

    Split the mixture into 3 bowls and try one of these flavours in each batch:

    Add a drop of your favourite tipple, such as Cointreau or Amaretto, then roll in chopped nuts.

    Replace the coffee with a dollop of raspberry jam, then roll in freezedried raspberries.

    Add small chocolate pieces to the mixture and roll in white chocolate stars.

     

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