Nanaimo Truffle Balls

Course: Dessert

Cuisine: Canadian, Christmas

Prep Time: 30

Chill Time: 30

Total Time: 1

Servings: balls

Calories: 143kcal

Author: Lord Byron's Kitchen

This recipe takes a popular and beloved Canadian classic, the Nanaimo Bar, and transforms it into the most delicious truffle balls complete with a sweet, custard-based center. Just one bite and you'll be so hooked that you'll want to make these again and again!

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Ingredients

Filling Ingredients:

2 cups confectioner's sugar
1/4 cup butter, melted and cooled
2 tablespoons heavy cream
2 tablespoons custard powder

Other Ingredients:

1 cup graham cracker crumbs
1 cup unsweetened coconut, medium size
1/2 cup finely chopped pecans
1/2 cup butter, melted and cooled
2 tablespoons cocoa powder
2 cups semi-sweet chocolate chips
1 teaspoon vegetable oil
1/4 cup white chocolate chips

Instructions

To start, measure all of the filling ingredients into a bowl and mix well until fully incorporated. Refrigerate that mixture while you prepare the next step.
Measure the graham cracker crumbs, coconut, chopped pecans, melted butter, and cocoa powder into a mixing bowl. Stir well to fully combine.
Remove the filling mixture from the fridge.
Working with 2 teaspoons of the prepared filling, roll it into a ball and then roll the ball into the graham cracker crumb mixture until well covered.
Set the ball onto a parchment-lined baking sheet and continue to roll and coat balls until all of the filling mixture is used up. Refrigerate all of the balls for 20 minutes.
In the meantime, transfer the chocolate chips and vegetable oil to a microwave-safe bowl. Microwave on medium speed for 30 seconds. Remove the chocolate from the microwave and stir well with a rubber spatula. Microwave again for 30 seconds on half speed and stir well. Repeat this until the chocolate is melted and smooth.
Working with one ball at a time, dunk them into the bowl of melted chocolate and use a fork to carefully lift the ball out of the bowl. Lightly tap the handle of the fork onto the rim of the bowl to remove the excess chocolate, allowing it to fall back into the bowl.
Next, transfer the ball back to the parchment-lined baking sheet.
Next, melt the white chocolate chips using the same microwaveable technique. Transfer the melted chocolate to a resealable sandwich bag. Using scissors, snip a small tip from one lower corner of the bag. Hover the bag over the truffles, drizzling the chocolate in a zig-zag pattern.
Top with sprinkles, if desired.
Return the balls to the fridge. Leave them for at least 1 hour. Once firm, the balls can be transferred to a food-safe container or packaged. Keep the balls refrigerated.

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