dark chocolate and rum truffles
300g store- bought dark fruit cake 1 tablespoon dark rum 200g dark chocolate, melted 200g dark chocolate, extra, melted cocoa, for dusting Place the fruit cake and rum in a food processor and process to combine. Place the mixture in a bowl with the melted chocolate and mix to combine. Refrigerate for 30 minutes or until just set. Using a tablespoon, roll the mixture into balls. Using 2 forks, dip the truffles into the extra melted chocolate and place on a lightly greased wire rack over a baking tray lined with non- stick baking paper. Refrigerate for 1 hour or until set. Dust with cocoa to serve. Makes 20.