Sufra Dayma: Chocolate Truffles By Moushira Abdel-Malek Makes about 60 Ingredients: 450 gms purchased Madeira cake 200 gms good quality dark chocolate (hand- chopped) 1 cup desiccated coconut 1/2 cup thickened cream 2 tsp. grated orange rind 50 ml. Grand Marnier (or see variations) Cocoa powder (to dust) Method: Process the cake in a food processor until fine crumbs form. Transfer to a large bowl and stir in the orange rind and coconut. Place the chocolate and cream in a saucepan. Heat over a medium- low heat until the chocolate melts. Stir through the Grand Marnier. Add the chocolate mixture to the cake mixture and stir until well combined. Cover and place in the fridge for several hours, or until firm enough to form into balls. Line a baking tray with non-stick baking paper. Roll teaspoonfuls of the mixture balls and place on tray. Place the cocoa in a bowl. Add a few truffles at a time and roll until well coated with cocoa. Place truffles in an airtight container in the fridge until ready to serve. Variations: You can omit the orange rind and substitute any liqueur of your choice for the Grand Marnier. Other options include: rum, brandy, Kahl�a, Tia Maria or Frangelico. Instead of rolling the truffles in cocoa, you can roll them in toasted coconut, toasted flaked almonds or dip them in melted chocolate... And have a Happy New Year..!!
