rum and raisin fruitcake truffles

  • 300g store-bought dark fruit cake, finely chopped
  • 2 tablespoons rum
  • ½ cup (75g) raisins, chopped
  • ¼ teaspoon mixed spice
  • 200g dark chocolate, melted
  • 200g dark chocolate, melted, extra
  • ¼ cup (25g) Dutch cocoa, sifted
  1. Place the fruitcake, rum, raisins, mixed spice and chocolate in a medium bowl and mix to combine. Place in the refrigerator for 30 minutes, or until firm. 
  2. Roll the mixture into tablespoon-sized balls. Dip the truffles in the extra chocolate, shaking off any excess, and place on a baking tray lined with non-stick baking paper. Refrigerate for 15 minutes or until firm. 
  3. Roll the truffles in the cocoa. Serve. Makes 20.

tips + tricks

You can make these truffles up to 3 weeks ahead. Just store in an airtight container in the refrigerator.

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