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Christmas Cake Truffles

Christmas Cake Truffles

 
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Method

THE CAKE BALLS:

1. In a large bowl, combine the fruit cake loaf, brandy (if using), Moir’s Vanilla Essence, Moir’s Assorted Glacé Fruit, Moir’s Glacé Cherries and melted milk chocolate. Mix well.

2. Working quickly, roll tablespoonfuls of the mixture into balls and place on a lined or greased baking tray.

3. Place in the refrigerator to chill for 20 minutes.

FOR THE TOPPINGS:

1. Dip halve of the truffles into melted white chocolate, followed by Moir’s Desiccated Coconut and the other halve into melted milk chocolate. Place in the refrigerator to set.

2. Remove the truffles from the refrigerator 15 minutes before serving.

Handy Hint:

Add some chopped nuts into the mix as a coating.

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Ingredients

FOR THE CAKE BALLS:

500g Christmas or fruit cake loaf, crumbled

2 tbsp (30ml) brandy, optional

2 tsp (10ml) Moir’s Vanilla Essence

100g Moir’s Assorted Glacé Fruit

100g Moir’s Glacé Cherries,chopped

200g milk chocolate, melted

FOR THE TOPPINGS:

Additional melted milk chocolate, for dipping

150g white chocolate, melted

150g Moir’s Desiccated Coconut

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