Monday, December 5, 2011

Pudding Truffles


For the ultimate homemade gift, make a batch of these bite-sized truffles coated in rich dark and white chocolate.   

Ingredients (makes 80)
500g light fruitcake, coarsely chopped
100g dark chocolate melts, melted
60ml (1/4 cup) brandy
2 tbs apricot jam
250g dark chocolate melts, extra
60g copha, chopped
150g white chocolate melts, melted
Red and green glace cherries, finely chopped, to decorate

1. Place the cake in the bowl of a food processor and process until finely chopped. Transfer to a large bowl. Stir in the dark chocolate, brandy and jam. Place in the fridge for 30 minutes or until slightly firm.
2. Line 2 large baking trays with non-stick baking paper. Stir the cake mixture. Roll 2-teaspoonful quantities of cake mixture into balls and place on the lined trays. Place in the fridge for 1 hour or until firm.
3. Place the extra dark chocolate and copha in a medium microwave-safe bowl. Cook on High/800watts/100% for 30 seconds. Stir. Repeat until chocolate melts and the mixture is smooth.
4. Line 2 baking trays with non-stick baking paper. Use a truffle dipper or fork to dip 1 truffle in the chocolate mixture to coat. Remove truffle, tapping the dipper or fork on the side of the bowl to shake off excess chocolate. Place on 1 lined tray. Repeat with remaining truffles and chocolate mixture. Set aside to set.
5. Spoon the white chocolate into a small sealable plastic bag. Cut 1 corner from the bag to make a small hole. Drizzle a little white chocolate over each truffle. Top with glace cherry to decorate. Set aside until set.

- Store the truffles in an airtight container in a cool dry place (not in the fridge) for up to 2 weeks.
- Make it ahead: At the end of step 2, layer the balls between sheets of non-stick baking paper in an airtight container. Store in the fridge for up to 1 week.

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