Christmas Pudding Truffles
 
 
Recipe type: Sweets
Serves: 50 truffles
Ingredients
  • 800g (28.2 oz) light fruitcake, coarsely chopped
  • 100g (3.5 oz) dark chocolate, coarsely chopped
  • 2 tablespoons brandy (or other preferred liquor)
  • 200g (7 oz) white chocolate, coarsely chopped
  • Red & green glace cherries, thinly sliced, to decorate
Instructions
  1. Process the cake in a food processor until fine crumbs form.
  2. Place the dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth. Add the melted chocolate and brandy to the cake crumbs and process until well combined.
  3. Line a tray with non-stick baking paper. Roll about 2 teaspoonfuls (I weighed the mixture, aiming for about 18 grams each) of cake mixture into a ball (you get a nice smooth pudding-like ball if you dunk your hands in a bowl of warm water from time to time, dry them a little so that your hands are still moist and roll). Place the balls on the prepared tray. Repeat with remaining cake mixture. Place in the fridge for 30 minutes or until firm.
  4. Meanwhile, place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth.
  5. Spoon the melted white chocolate into a piping bag or a small sealable plastic bag (if using a plastic bag, cut 1 corner from the bag to make a small hole). Drizzle over each truffle and top with the glace cherries (making sure you do so before the chocolate sets).
  6. Store the truffles in the fridge.
Recipe by The Kiwi Cook at https://thekiwicook.com/2015/12/17/christmas-pudding-truffles/