Oatmeal truffle traybake – a recipe for oatmeal truffle mixture pressed into a tin and topped with chocolate ganache, coconut and sprinkles. It is inspired by the Swedish chokladbollar, which are very similar to Danish oatmeal truffles, but instead of just stirring everything together, the oats are blended until fine, and coffee, cocoa and chocolate milk powder are added. Instead of rolling lots of little balls, you simply spread the mixture in a tin and cut it into pieces. I topped it with chocolate ganache, colourful sprinkles and coconut. It keeps for a few days in the fridge and can also be frozen. Enjoy!
Oatmeal truffle traybake
Ingredients
Instructions
Oatmeal truffle traybake
Melt the chocolate in a small pan and set aside. Blitz the oats in a food processor until finely ground. Add cocoa, chocolate milk powder, butter, icing sugar, vanilla sugar, salt, coffee and the melted chocolate. Blend into an even, firm “dough”. Press the mixture into a tin (about 24×24 cm) lined with baking paper and chill while you make the ganache.
Chocolate ganache
Put the chocolate in a bowl. Heat the cream to just below boiling and pour it over the chocolate. Let it stand for 5 minutes, then stir gently in the middle with a spatula until smooth and glossy. Pour the ganache over the traybake. Sprinkle with sprinkles and coconut and chill until set. Cut into pieces and serve. Enjoy!
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