Delicious lychee truffles for Chinese New Year

Happy Chinese New Year! And what better way to celebrate the Year of the Ox than with choc-coated lychees! These delicious tropical fruits – in China’s lucky red colour – were introduced to Australia in the 1870s by Chinese gold seekers. They’re also considered a symbol of romance – which makes them absolutely perfect for Valentine’s Day this Sunday as well. Even better, you can enjoy this recipe from the Australian Lychee Growers Association and support Aussie farmers at the same time!

Makes 20

Ingredients

• 20 fresh lychees, peeled and seeded
• Optional filling: uncrystallised ginger
• 1 cup high-quality baking chocolate chips (dark or milk)
• 1 tsp neutral vegetable oil
• Optional toppings: nuts, dried fruit, shredded coconut, and sprinkles, etc.

Method

1. Using a paper towel, thoroughly pat lychees dry (for best results, allow them air dry for 30-60 minutes at room temperature on a tray lined with paper towel).
2. If using the filling, stuff lychees (in the seed cavity) with a small piece of uncrystallised ginger.
3. Use a double boiler or place chocolate chips in a small microwave-safe bowl and microwave in 15-second intervals, stirring after each time, until smooth (be very careful not to overheat the chocolate). Add oil and stir to combine.
4. Line a tray with baking paper. Dip each lychee into melted chocolate and place on prepared tray. Sprinkle with toppings (optional) then allow to set uncovered in the fridge for at least 10 minutes.