Amaretto Christmas Pudding Truffles

It's beginning to look a lot like Christmas...

Ingredients

For the truffles:

700g Christmas cake/dark fruit cake

100g good quality dark chocolate (e.g. Lindt 70%)

30g butter

Splash of booze - brandy, Grand Marnier or Amaretto

To decorate:

100g white chocolate

20g butter

Pistachios, finely chopped

Dried cranberries, chopped

Method

  • Process the cake in the food processor until fine crumbs form

  • Place the dark chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) 

  • Stir with a metal spoon until the chocolate melts and is smooth OR you can do this in the microwave on med-low heat, stirring often

  • Add the melted chocolate and booze to the cake crumbs and process until well combined

  • Line the tray with non-stick baking paper

  • Roll teaspoonfuls of cake mixture into a ball and place on the prepared tray. Repeat with the remaining cake mixture

  • Place in the fridge for 30 minutes or until firm

  • Meanwhile place the white chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water)

  • Stir with a metal spoon until the chocolate melts and is smooth OR you can do this in the microwave on med-low heat, stirring often

  • Spoon the melted white chocolate into a piping bag or a small sealable plastic bag (if using a plastic bag, cut one corner from the bag to make a small hole)

  • Drizzle melted white chocolate over each truffle

  • Top with pistachios and cranberries