Salted dark choco­late christ­mas pud­ding truf­fles

Inside: donna hay - - Front Page -

• 350g store-bought Christ­mas fruit­cake, finely chopped

• 400g dark choco­late, melted

• 2 tea­spoons veg­etable oil

• black sea salt flakes, for sprin­kling Place the cake and half the choco­late in a large bowl and mix well to com­bine. Re­frig­er­ate for 30 min­utes or un­til slightly firm. Roll ta­ble­spoons of the choco­late cake mix­ture into balls. Place the oil and re­main­ing choco­late in a small bowl and mix well to com­bine. Insert a tooth­pick into each ball and dip in the choco­late mix­ture, al­low­ing any ex­cess to drip off. Place on a large serv­ing tray, sprin­kle with the salt and re­frig­er­ate for 30 min­utes or un­til firm. Serve. Makes 25.

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