Wondering what to do with that piece of leftover fruitcake? These fruitcake truffles are decadent and delicious, and oh so easy to make. They are the perfect treat to serve with coffee when unexpected guests pop in. I like using Lyre’s non-alcoholic spirits – so the kids can enjoy these truffles as well.
You will need:
400g light fruitcake (a dry fruitcake works best)
50g dark eating chocolate, broken into pieces
1 Tbsp Lyre’s non-alcoholic Coffee liqueur (you could use brandy)
100g chocolate, I like using the same dark chocolate, but you could use white or milk chocolate.
Grated chocolate to decorate (you could use cherries, sprinkles etc)
This is how:
Process the cake in a food processor until fine crumbs form. Be careful not to over process.
Melt the 50g eating chocolate over a saucepan of simmering water. Be sure to use a heatproof bowl (I have lost many glass bowls and chocolate over the years because my bowls weren’t heatproof). Stir the chocolate with a metal spoon until melted and smooth. Add the melted chocolate and coffee liqueur tot the cake crumbs and process until combined.
Make the truffles by rolling 2 teaspoons of the mixture into balls. Place them on a baking tray lined with non-stick baking paper and pop the tray in the fridge for 30 minutes or until firm.
Meanwhile melt the rest of the chocolate over simmering water until it melts and is smooth. Remove the truffles from the fridge and drizzle the melted chocolate over the truffles (if you are feeling fancy you can use a piping bag). Top with grated chocolate and pop in the fridge again to set. The recipe makes about 20 truffles depending on the size of the truffles.
Enjoy!
xxx
