Okay, who got the donna hay magazine iPad app like I told you to? Great! Put your hands down, and go find the Dec-Jan 2014 issue. Got it? Look at the four options she has for quick fix truffles: Dark Chocolate and Rum Truffles, Amaretti Cranberry and Clementine Truffles, Date Raisin and Hazelnut Liqueur Truffles, and Madeira Cake Cherry and White Chocolate Truffles.
I’m pretty sure you’re going to want to make them all, because after you try just one, you’re hooked. I started out with the dark chocolate and rum ones. Why? Um…dark chocolate…rum…? I’m there!
These were so good and so easy! She calls for 10 ounces of fruitcake, I couldn’t really find any fruitcake, so I subbed a cranberry walnut bread. Not a toasting bread, but one that had a rich moist consistency like a banana bread. It was perfect! These are really rich and one truffle is oh-so-satisfying!
Dark Chocolate and Rum Truffles (from Donna Hay)
- 300g (about 10 oz) store-bought dark fruit cake
- 1 tablespoon dark rum
- 200g (about 7.5 ounces) dark chocolate melted
- 200 g (about 7.5 ounces) dark chocolate melted for dipping
- cocoa for dusting
Place the fruit cake (or whatever kind you use) and run in a food processor and process to combine. Place the mixture in a bowl with the melted chocolate and mix to combine. Refrigerate for 30 minutes or until just set (don’t go any longer because the chocolate hardens and it would be difficult to shape the balls). Using 2 forks, dip the truffles into the extra melted chocolate and place on a lightly greased wired rack over a baking tray lined with non-stick baking paper. Refrigerate 1 hour or until set. Dust with cocoa to serve. Makes 20.
This will be my entry for I Heart Cooking Clubs – Donna Hay!