|50 g||white chocolate — chopped|
|100 g||shortbread biscuits|
|100 g||white chocolate — chopped|
|3 ml||cinnamon — ground|
Melt the chocolate in the microwave on low heat, stirring every 10 seconds until just melted. Use a food processor or rolling pin to crush the biscuits into fine crumbs. Mix in the melted chocolate. Press the crust mixture into the cavities of your mould, and freeze for 15 minutes.
To make the filling, melt the chocolate and cream together in the microwave, using a low heat and stirring every 15 seconds until just melted. Remove and stir in the cinnamon. Carefully pour the filling mixture into the set crust shells. Sprinkle with extra cinnamon and refrigerate until set, about 30 minutes.
Gently remove the mini milk tart truffles from the mould and serve. The truffles can be stored in an airtight container in the fridge for 5-7 days.
Recipe printed with permission by The Sweet Rebellion