The first batch are chocolate covered fruitcake truffles (adapted from Donna Hay magazine, issue 58). Basically, you blend left-over white fruitcake (unfrosted, please!) with some spiced rum. Form the dough into truffles, dip them in melted chocolate, and dust with cocoa. They are super easy, and allow you to repurpose some of that left-over fruitcake. These truffles have a hard chocolate shell on the outside, and a moist, fruity inside with a sweet rum flavor.
The second batch are chocolate amaretto balls (recipe courtesy of a friend of the family), made of vanilla wafers, melted chocolate chips, ground nuts, and amaretto. Again, these are really easy to prepare. Just form the mixture into balls, and roll them in granulated sugar for a pretty, shimmery effect. These chocolate balls are pleasantly drier than the usual truffles, with a lovely nutty texture and the taste of amaretto.
- 400 grams fruitcake or leftover Christmas cake
- 4 tsp spiced or dark rum
- 200 grams white chocolate melted (or 70 % dark chocolate)
- Place the fruitcake and the rum in the bowl of a food processor and process until combined.
- Roll the mixture into small, bite-sized truffles (~ 1 inch).
- Dip the truffles in the melted chocolate, and place on a parchment-lined baking sheet to set.
- Dust with cocoa powder before serving.
Chocolate amaretto balls
- 170 grams dark chocolate chips
- 3 tbsp corn syrup
- 1/2 cup amaretto liqueur 125 mL
- 2 1/2 cups vanilla wafer crumbs 300 grams
- 1/2 cup icing sugar 70 grams
- 1 cup chopped nuts 160 grams, I used pecans
- Granulated sugarfor rolling
- Melt the chocolate chips, and then add the corn syrup and the amaretto. Set aside.
- In a large bowl, combine the wafer crumbs, powdered sugar, and the nuts.
- Add the melted chocolate mixture and mix well.
- Let stand about 30 minutes and then form the mixture into 1-inch balls.
- Roll the balls in granulated sugar.
- Let the balls season, in a container for several days before serving.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.