CHOC CHRISTMAS PUDDING TRUFFLES

MAKES 24 TRUFFLES HANDS-ON TIME 30 MINUTES PLUS CHILLING

1 small store-bought dark fruit cake

or Christmas cake

200g dark chocolate melts

50g white chocolate melts, chopped

1–2 red glacé cherries, cut into a total of 24 pieces

1. Line a large baking tray with baking paper or cling film. Scoop 24 balls out of cake, pressing firmly, with large end of a melon baller. Level each cake scoop in baller to form a mini pudding shape. (If ball looks misshapen, mould into shape by hand.) 2. Place dark chocolate in a small, dry microwavesafe jug and microwave on low for 1 minute. Remove jug from microwave and stir chocolate with a clean, dry spoon. 3. Use a fork to dip one of the mini-pudding balls into melted chocolate; turn to coat, then lift to let excess chocolate drip back into jug. Place truffle on prepared baking tray. Repeat process with remaining balls. Put tray in fridge for 10 minutes, or until truffles set.

4. Place white chocolate in a small clean, dry microwave-safe jug and microwave on low for 1 minute. Remove jug from microwave and stir chocolate with a clean, dry spoon.

5. Spoon melted white chocolate into a small piping bag. Pipe a little chocolate onto the top of each truffle, then press a piece of cherry lightly into chocolate. Set truffles aside or return to fridge until set, then serve.

Note Cut leftover cake into slices and freeze in an airtight container for up to six months

NUTRITION (per truffle) 262 kJ/63 cal.

Sat fat 1.8g. Carbs 8.6g. Sugars 7.3g. Fibre 0.3g.

At just 63 cal each these truffles are great to share or giveas a gift.

These recipes originally appeared in Healthy Food Guide magazine