January 31, 2020
This recipe is adapted from one published in the Waikato Times in December 2019 by Alice Amdell.
Should you find yourself with a bit of uneaten Christmas cake or other fruit cake lurking in your cupboard, here is a delicious way to use it up.
These keep well in the fridge in a covered box for at least three weeks. Possibly longer, but I didn’t have a chance to test that.
1Roughly cut up or break apart the cake and pulse it in a food processor until reduced to a mush. This doesn’t take long.
2Add the brandy/rum/sherry/orange juice and the melted 100g of chocolate and pulse again until well combined.
3Tip into a small bowl, cover with a plate or similar and chill in the fridge for about an hour until firm enough to roll into balls.
4Roll heaped teaspoonfuls into balls, place on a tray covered with baking paper and return to the fridge for about half an hour to firm up again.
5Dip each ball in the 300g of melted chocolate and place back on the lined tray. Return to the fridge to set the chocolate and then store the truffles in a covered box in the fridge until wanted.
450g plain (i.e. no icing) gluten free Christmas cake or other fruit cake (I used the Mini Fruit Cakes recipe published in December on this site)
100g dark, gluten free chocolate, melted (I used Whittakers Dark Block, which worked very well)
3 Tbsp liquid – rum, brandy, sherry, orange juice or a mixture of any of these
300g dark chocolate, melted, to coat truffles. Again, Whittakers Dark Block gave very good results.