Pop in the mouth festive fun for everyone!
What you need
400g fruit cake, crumbled
1 tablespoon Muscat liqueur
1 tablespoon instant coffee, dissolved in 1 tablespoon boiling water
1 tablespoon almond meal
1 tablespoon apricot jam
20g butter, melted
- COMBINE the fruit cake, Muscat, coffee mixture, almond meal, jam and melted butter in a bowl, mix well to combine. Roll heaped tablespoons of mixture into balls and place onto a lined tray. Refrigerate until firm.
- USING two forks dip each of the balls into the dark chocolate to cover. Drain off excess chocolate and place back onto the lined tray.
- DRIZZLE the truffles with white chocolate and decorate with glace cherries to resemble holly. Allow to firm and set before serving.