- ½ cup (125ml) single (pouring) cream
- 5 cups (750g) white chocolate melts
- ¼ cup (60ml) brandy
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 200g store-bought madeira cake, crumbled
- 1 tablespoon vegetable oil
- Place the cream in a small saucepan over high heat and bring
to the boil. Place 1½ cups (225g) of the chocolate melts in a medium heatproof bowl and top with the hot cream. Place the bowl over a saucepan of simmering water and, using a metal spoon, stir until melted and smooth. Remove from the heat,
add the brandy and mix to combine.
- Place the cinnamon and nutmeg in a small bowl and mix to combine. Place the cake in a food processor. Add the chocolate mixture and half the spice mixture and pulse until smooth and combined. Transfer the mixture to a large bowl and refrigerate for 2–3 hours or until firm.
- Roll teaspoonfuls of the mixture into balls, place on a baking
tray lined with non-stick baking paper and freeze for 30 minutes or until firm.
- Place the oil and the remaining chocolate melts in a medium heatproof bowl over a saucepan of simmering water and stir, using a metal spoon, until smooth. Insert a toothpick into each truffle. Dip the truffles in the melted chocolate, allowing any excess to drip off. Stick the truffles into a piece of styrofoam or thick cardboard. Dust with the remaining spice mixture and refrigerate for 30 minutes or until set. Remove the toothpicks from the truffles to serve. Makes 30.
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