Dark chocolate fruit cake
| Serves: | makes 48 truffles |
Ingredients
- 2 tsp oil
- 200 g 70 % dark chocolate, chopped finely
- 400 g fruit cake loaf, crumbled
- 60 g Whole glacé cherries, quartered
- 600 g 70% dark chocolate, chopped finely
- 1 cup pouring cream
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Cooking Instructions
- Place the 1 cup cream in a small saucepan over a high heat and bring to a boil.
- Place the 600 g finely chopped 70 % dark chocolate in a medium heatproof bowl and top with the hot cream.
- Place the bowl over a saucepan of simmering water and, using a metal spoon, stir until melted and smooth.
- Allow to stand at room temperature for 10 minutes.
- Stir in the crumbled 400 g fruit cake until well combined.
- Refrigerate for 2 – 3 hours or until just firm.
- Roll teaspoonfuls of the mixture into balls and place on a large baking tray lined with non-stick baking paper. Refrigerate for 15 minutes or until set.
- Place the 200 g finely chopped 70 % dark chocolate and 2 tsp vegetable oil in a medium heatproof bowl over a saucepan of simmering water and, using a metal spoon, stir until melted and smooth.
- Insert a toothpick into a fruit cake ball, and dip it in the melted chocolate, allowing any excess chocolate to drip off. Once all have been dipped, stick the other ends of the toothpicks into a piece of thick cardboard.
- Refrigerate for 30 minutes or until set. Remove the truffles from the toothpicks to serve.
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