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“Found online. cook time is fridge time.”
READY IN:
1hr 5mins
YIELD:
35 truffles
UNITS:
US

Ingredients Nutrition

  • 28 ounces dark fruit cake, chopped
  • 2 tablespoons dark rum
  • 13 cup desiccated coconut
  • 6 ounces dark chocolate, melted
  • extra 1 oz dark chocolate
  • 1 teaspoon vegetable oil
  • 6 ounces white cooking chocolate, melted
  • marzipan, leaves to decorate

Directions

  1. Roll level tablespoons of the mixture into balls; place on baking-paper lined tray. Refrigerate balls while preparing the coating.
  2. Place extra dark chocolate and oil in a medium heat-proof bowl. Place bowl over a pan of simmering water; stir until melted. Using a fork or skewer, dip balls into chocolate mixture; drain off excess. Return balls to tray. Refrigerate for 15 minutes or until chocolate is set.
  3. Spoon warm white chocolate over top of puddings; decorate with marzipan leaves. Refrigerate until set.
  4. Makes about 35.

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