Sojee Truffle Bites

Sojee Truffle Bites with Coconut, Carrot and Sweet Surprise Centres

These Sojee Truffle Bites turn fragrant semolina into little treats filled with chocolate, fig or mango. Which filling would you try first?

this For later use

The surprise is in the middle of these Sojee Truffle Bites. Chocolate, fig or mango, what’s your pick?

Why You Will Love and Enjoy Sojee Truffle Bites

• Sojee Bites turn familiar South African sojee into fun little treats with a surprise in the centre.
• Different fillings: Choose chocolate, fresh fig or mango for a sweet centre.
• Two flavours: Make them plain or add grated carrot for a second version.
• Easy to decorate: Roll them in coconut or finish them with your favourite toppings.

Print

Additional Information and Tips

• How much milk should I use? Start with about 3/4 L milk. Keep the remaining milk nearby and add a little more only if the sojee becomes too thick while cooking.
• How do I prevent lumps? Add the milk gradually while stirring continuously. Don’t pour all the milk in at once, and make sure the semolina is well incorporated before adding more.
• How do I know when the sojee is ready? It should be thick, smooth and able to hold its shape once cooled. If it still looks loose or wet, continue cooking and stirring for a few more minutes.
• Why does the semolina need to cook in the butter first? Braising 1/2 packet wheat semolina with 4 tbsp butter, 1/2 tsp nutmeg and 1/2 tsp cinnamon for about 10 minutes develops the flavour and gives the finished sojee a deeper taste.
• Why does the carrot mixture need extra attention? The 1/2 cup grated carrot can release moisture. If the carrot sojee looks softer than the plain mixture, cook it for another minute or two while stirring to help reduce the excess moisture.
• How cool should the mixture be before rolling? It should be cool enough to handle comfortably and firm enough to hold its shape. If it’s sticky or difficult to roll, let it cool longer before shaping.
• How large should I make the truffles? Small bites work best, especially when using a filling. Keeping them around 1 to 1 1/2 inches gives you enough sojee around the centre without making them difficult to shape.
• How much filling should I use? Use a small piece of fig, mango or chocolate that can be completely enclosed by the sojee. Large pieces can make the truffles split while rolling.
• What type of mango works best? Use ripe but firm mango. Very soft mango contains more moisture and can make the centre watery.
• Can I use another chocolate? Yes. Lindt chocolate was used in the original, but another good quality chocolate can be substituted. A small piece of chocolate is all you need for each centre.
• Can I make the whole batch plain? Yes. The carrot can be left out and the entire mixture can be made into plain sojee truffle bites.
• Can I make only the carrot version? Yes. Add the full 1/2 cup grated carrot to the cooked sojee and mix it through. You can then use the carrot mixture for all the truffles.
• Can I use desiccated coconut? Yes. Unsweetened desiccated coconut can be used in the mixture and for coating. If using sweetened coconut, keep in mind that condensed milk already makes the sojee quite sweet.
• Can I reduce the rose essence? Yes. For a lighter rose flavour, use 1/2 tbsp instead of 1 tbsp. Rose essence varies in strength, so adjust it to your taste.
• Can I leave out the saffron? Yes. The saffron adds colour and a delicate flavour, but the recipe will still work without it.
• What other fillings can I use? Small pieces of dried fruit, nuts or firm chocolate are good alternatives. Keep the pieces small enough to completely enclose in the sojee.
• What if the mixture is too soft? Cool it completely first. If it remains too soft, return it to the pot and cook gently for a few more minutes, stirring constantly, until some moisture has evaporated.
• What if the mixture becomes too firm? While the mixture is still warm, stir in a small splash of the remaining milk. Add it gradually so you don’t make the sojee too loose.
• How should the finished truffles be stored? Place them in an airtight container and refrigerate for up to 4 days. This is especially important for the versions containing fresh fig or mango.
• Can they be frozen? Yes, although the fruit-filled versions are best eaten fresh because fruit can become watery after thawing. Freeze the plain or carrot truffles in a single layer, then transfer them to an airtight container with parchment between the layers.
• How should frozen truffles be thawed? Thaw them in the refrigerator and allow them to come closer to room temperature before serving.
• Can I prepare them ahead of time? Yes. The truffles can be made a day ahead and refrigerated in an airtight container. This also gives them time to firm up nicely.

Sojee Truffle Bites turn fragrant semolina, saffron, rose essence and coconut into soft little treats with plenty of character. With chocolate, fresh fig or mango tucked inside, each bite brings a different surprise and makes a lovely addition to a South African dessert platter.