Mocha Truffles

3/4 cup thickened cream
30g butter
400g dark choc, chopped
3 tsp coffee liqueur
400g white choc, chopped
2 tsp vege oil
1 Tbs instant coffee powder, extra

Heat cream and butter in a medium saucepan over medium heat until just boiling. Remove from heat. Add dark choc to mixture, do not stir. Stand at room temperature for 5mins. Stir until smooth. Stir in coffee and liqueur. Transfer choc mixture to a bowl and refrigerate for 2-3 hours or until mixture is firm enough to roll. Line 2 oven trays and using 1 1/2 tsp of choc mixture roll into small balls (make sure hands are cold). Put truffles on prepared trays, cover and freeze 30mins or until firm.

Microwave white choc and oil uncovered on medium for 2-3mins, stirring every minute with a metal spoon until melted. Stand 5mins to cool. Use 2 forks to dip truffles, one at a time, in melted chco. Let drip, then place back on trays. Stand at room temperature until almost set. Sprinkle with coffee powder, then refrigerate 30mins or until set.

Pistachio Lime Balls

250g butter, softened
Rind of 2 large limes, finely grated
1/2 cup pure icing sugar
2 cups plain flour, sifted
1 cup roasted pistachio nuts, coarsely ground
Green sugar
Icing sugar, extra

Beat butter and lime rind in large bowl until pale. Add icing sugar and beat. Add flour and beat until combined. Add nuts and use a wooden spoon t o mix until dough comes together. Preheat oven 180C. Line oven trays. Roll dough into small balls, then roll in green sugar to coat. Put balls on trays and flatten slightly. Refrigerate until form, approx 15mins. Bake 1 tray at a time for 12-15mins or until bases are light golden. While biscuits are hot, sprinkle with extra icing sugar. Stand 10mins on trays then transfer to wire rack to cool.