dark choco­late and rum truf­fles

Sunday Tasmanian - Tassie Living - - TASTE -

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.

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