55g(1/4 cup) full-fat cream cheese, room temperature
2tbspconfectioners’ sugar
175g(1 3/4 cups) all butter shortbread biscuitsfinely crumbled (I place mine in a bag and crush them with a rolling pin)
½tspcinnamon
100g(3.5 oz) white chocolatemelted (I chop my chocolate into chunks and melt in the microwave in 30-second bursts – stirring in between each burst).
Chocolate coating:
200g(1 cup + 2 tbsp) white chocolate melted
¼tspcinnamon
Instructions
Peel the cooking apple and chop into small chunks (about the size of a raisin). Place in a pan over a medium heat with 1 tbsp water. Place the lid on and cook for 3-5 minutes – until the apple has softened, but isn’t mushy. Leave to cool.
1 small cooking apple
Place the cream cheese and confectioners’ sugar in a small bowl and mix together until combined.
Stir in the crumbled shortbread and cinnamon, and then mix in the melted white chocolate and chunks of apple. Cover the bowl with clingfilm/plastic wrap and place in the fridge for an hour.
175 g (1 3/4 cups) all butter shortbread biscuits, ½ tsp cinnamon, 100 g (3.5 oz) white chocolate
After an hour, take the mix out of the fridge. Line a plate or tray with baking parchment. Scoop out heaped teaspoons of the mix, place in your hand and roll into a ball. Place on the parchment (the mix will be a little sticky, but should hold its shape). Repeat until all of the mixture is used up. Place back in the fridge to chill for 30 minutes.
After 30 minutes, take the shortbread balls out of the fridge. Dip each ball in white chocolate. I like to use a narrow bowl for the melted chocolate, so that I can submerge the shortbread balls. The easiest way to do this is to place a shortbread ball on a small fork, then dip in the white chocolate and spoon more white chocolate over the top if necessary until the whole ball is covered. Lift out the ball and allow any excess chocolate to drip off (you could use a knife or spoon to ‘scoop’ any excess chocolate from the bottom of the fork. Gently slide the ball onto a tray lined with baking parchment. Repeat until all the balls are covered in chocolate.
200 g (1 cup + 2 tbsp) white chocolate
Sprinkle each ball with a pinch of cinnamon and place in the fridge for 30 minutes to set.
¼ tsp cinnamon
Notes
The apple pie balls should be served straight from the fridge, but are ok for a couple of hours out of the fridge. They should last 2-3 days in the fridge, covered..Nutritional Information is per truffle, based on getting 20 truffles from the mixture.