120 - 210 minutes
- 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
- 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.
- 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.
- 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.
- 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.
- 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.