Ingredients
- 400g fruit cake
- crumbled Whole Foods 5 ea For $5.00 thru 02/09
- 1 tablespoon Muscat liqueur
- 1 tablespoon instant coffee
- dissolved in 1 tablespoon boiling water
- 1 tablespoon almond meal
- 1 tablespoon apricot jam
- 20g butter
- melted
- 375g TOBLERONE* Dark Chocolate
- roughly chopped
- 20g copha
- 200g white chocolate
- melted
- Red and green glace cherries
- chopped for decoration
Instructions
- Combine fruit cake, Muscat, coffee mixture, almond meal and jam in a bowl, mix well to combine.
- Roll heaped tablespoons of mixture into balls and place onto a lined tray.
- Refrigerate until firm.
- Melt the Toblerone* and copha in a bowl over a saucepan of simmering water.
- Using two forks dip each of the balls into the chocolate to cover.
- Drain off excess chocolate and place back onto the lined tray.
- Drizzle the truffles with white chocolate and decorate with glace cherries to resemble holly.
- Allow to firm and set before serving.
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