- 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 to a large bowl and refrigerate for 2–3 hours or until firm.
- Line a large tray with non-stick baking paper. Roll 1-teaspoon portions of the mixture into balls, place on the tray and freeze for 30 minutes or until firm.
- Place the oil and the remaining 3½ cups (525g) of the chocolate melts in a medium heatproof bowl over a saucepan of simmering water. Stir, using a metal spoon, until melted and smooth. Insert a toothpick into each truffle. Dip the truffles in the melted chocolate, allowing any excess to drip off. Stand them in 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
+ White chocolate melts will set more firmly than regular white chocolate, plus they’re easier to melt without the mixture seizing.
Tip: Keep truffles refrigerated until ready to serve.
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