There are lots of recipes for making truffles with fruit cake. This is one of the very easiest. I did find it in the Donna Hay Dec/Jan 2013 Issue, just as I hoped. No copha, no fuss at all really.
The rum can be replaced with alcohol of your choice (cherry brandy) , or some fruit juice, even tea. I used Dutch cocoa for the 'dusting' and even went the extra mile to decorate one plum pudding-style.
Though these are quick, there is waiting time of about 30 minutes and then another 30. The second waiting time could easily be overnight!!
I made 1/3 of the recipe. You just use the ratio of 3 parts fruit cake to 2 parts dark chocolate and you can make any amount you choose. I would even go as far as to say any kind of fruit cake would work, so you could use whatever you have in the cupboard. I didn't even blend the cake in the food processor, I just crumbled it by hand.
I think you could make a batch now, and keep them in the fridge until required. They would be a handy last minute gift, or you could take them to dinner at a friend's house. I am taking these to Leukaemia Support Group Christmas BBQ!!
Fruit Cake Chocolate Truffles makes about 20
- 300g dark fruit cake, home-made or bought from the shop
- 200g dark chocolate, melted
- 200g dark chocolate melted, extra
- cocoa for dusting
- or a little white chocolate melted and red and green glace cherries
Combine the crumbled cake and rum.
To melt the chocolate, microwave carefully on 50% power, 1 minute at a time - or place in a china or glass heat proof bowl over a pan of simmering water. Don't let the water cross the chocolate's beam or it will seize. This is bad.
Add the melted chocolate and combine well. This is where I deviated from the recipe. I rolled the mixture into a cylinder shape and twisted the ends of the baking paper.
Refrigerate for 30 minutes or until it is set enough to handle, but not too hard to cut or roll into a ball.
Slice into tablespoon amounts and roll into balls. I decided to pop the truffles into the freezer for 15 minutes or so, it just made them easier to dip into the melted chocolate.
Melt the extra dark chocolate and dip or roll the truffles so they are covered. Place carefully on baking paper and refrigerate for 30 minutes or over night.
I put the cocoa in a ziplock bag and gentle wafted the truffles around. Very gently!! And you are done.
I also decorated one truffle as a plum pudding, with a little white chocolate dolloped on top and some glace cherries representing holly. Ta da!!