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New Years sweets: fruitcake truffles and chocolate amaretto balls

chocolate truffles

 

 

chocolate truffles

 

chocolate truffles

 

 

chocolate truffles

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.

Fruitcake truffles

Transform leftover fruitcake into Christmas cake balls with this easy recipe! Everybody loves these fruitcake truffles coated in chocolate, even the people that hate fruitcake!
Course Dessert
Cuisine British
Keyword Christmas cake balls
Prep Time 15 minutes
Total Time 15 minutes
Servings 48 truffles
Author Janice

Ingredients

  • 400 grams fruitcake or leftover Christmas cake
  • 4 tsp spiced or dark rum
  • 200 grams white chocolate melted (or 70 % dark chocolate)

Instructions

  • 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.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

Chocolate amaretto balls

Course Dessert
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 5 dozen
Author Janice

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

 

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12 Responses to New Years sweets: fruitcake truffles and chocolate amaretto balls

  1. Michelle December 31, 2011 at 2:59 PM #

    Wow – by email? Doesn’t sound like marriage material anyways!!

    Good luck with school – I know you’ll do great! And good luck in the longer term with your bakeshop. I think they are wonderful goals!

  2. Patricia December 31, 2011 at 3:41 PM #

    You know, I have some amaretto kicking around because of this chocolate torte thing I made. I’m excited to try something else with it now!

  3. Stephanie January 2, 2012 at 2:20 AM #

    I don’t usually like fruitcake, but in truffle form? I think you might change my mind!

  4. Jamie January 2, 2012 at 7:39 PM #

    I have always believed in destiny and whatever has happened in my life, good or bad (and there was way too much bad) has guided and led me to where I am today. And it is far from over. Once we believe that, we are no longer afraid to change things at will. Love the truffles – very pretty, too. Happy New Year!

  5. Mary January 3, 2012 at 6:06 PM #

    These sound delicious. I’m a first time visitor to your blog, so I’ve spent some time browsing through your earlier posts and really enjoyed the time I spent here. I like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

  6. Jan January 4, 2012 at 2:11 PM #

    @Jamie Thanks for the words of wisdom, Jamie! Greatly appreciated 🙂

  7. Jan January 4, 2012 at 2:12 PM #

    @Mary Thanks for visiting my blog, Mary! I’m glad you like it 🙂

  8. bobvivant.com January 10, 2012 at 12:00 AM #

    So, you’re heading to culinary school? Good for you! And happy belated birthday. I’m an over-educated corporate drop out too, choosing a life of food, blogging, writing, etc. over climbing the corporate ladder. And I’ve never been happier. All the best to you in 2012!

  9. Lasagna Raso January 22, 2012 at 8:05 PM #

    Well I can see that this New Year started sweetly for you and your family, you made some great cookies there. Bravo!

    Cheers.

  10. gobakeyourself January 30, 2012 at 6:45 PM #

    What a great start to 2012 – the Ingredients look perfect and I can almost taste the wonderful flavour combination!
    Awesome blog 🙂

    Cheers
    Choc Chip Uru
    Latest: Fresh Fruit Tart

Trackbacks/Pingbacks

  1. Birthday cake truffles: what to make with leftover cake | Kitchen Heals Soul - February 13, 2020

    […] enough liquid to moisten the cake scraps so that they can be shaped into truffles. I’ve made fruitcake truffles (with leftover fruitcake), dipping them in either dark chocolate or white chocolate to finish them. […]

  2. How to check if your cake is done baking | Kitchen Heals Soul - March 26, 2020

    […] If your cake is under-baked, unfortunately you can’t just throw it back in the oven to fix the problem. This won’t work and what will happen is the outside and crust of the cake will dry out and possibly even burn before the inside bakes through. Your best bet to salvage an overbaked cake cut it up into pieces, which will allow you to remove the parts that are raw. Take what’s left of the cake scraps and turn them into trifle or cake truffles. […]

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