Skip to main content

Christmas Cake Truffles

Recipe Courtesy - @Moirs

Ingredients 

FOR THE CAKE BALLS:
  • 500g Christmas or fruit cake loaf, crumbled
  • 2 tbsp (30ml) brandy, optional
  • 2 tsp (10ml) Moir’s Vanilla Essence
  • 100g Moir’s Assorted Glacé Fruit
  • 100g Moir’s Glacé Cherries,chopped
  • 200g milk chocolate, melted


FOR THE TOPPINGS:
  • Additional melted milk chocolate, for dipping
  • 150g white chocolate, melted
  • 150g Moir’s Desiccated Coconut

  Method

THE CAKE BALLS:

1. In a large bowl, combine the fruit cake loaf, brandy (if using), Moir’s Vanilla Essence, Moir’s Assorted Glacé Fruit, Moir’s Glacé Cherries and melted milk chocolate. Mix well.

2. Working quickly, roll tablespoonfuls of the mixture into balls and place on a lined or greased baking tray.

3. Place in the refrigerator to chill for 20 minutes.

FOR THE TOPPINGS:

1. Dip halve of the truffles into melted white chocolate, followed by Moir’s Desiccated Coconut and the other halve into melted milk chocolate. Place in the refrigerator to set.

2. Remove the truffles from the refrigerator 15 minutes before serving.

Handy Hint:


Add some chopped nuts into the mix as a coating.

Comments

Popular posts from this blog

Chocolate Bar-One cakeRecipe Courtesy - @SnowflakeSA
Ingredients 45ml cocoa powder80ml hot water150g butter or margarine, softened250ml (200g) sugar3 eggs500ml (280g) Snowflake Cake Wheat Flour15ml Snowflake Baking Powder3ml bicarbonate of soda2ml salt250ml buttermilk or plain yoghurt
For the icing 55g Bar One, cut into pieces100g dark chocolate, coarsely chopped60ml fresh cream45ml butter or margarine

Method Mix cocoa powder and water until smooth and set aside to cool slightly.Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add cocoa powder mixture.Sift flour, baking powder, bicarb and salt together and add, alternately with buttermilk, to creamed mixture.Spoon mixture into a greased 23cm loose-bottom round cake pan. Bake in a preheated oven at 180°C for about 50 mins. Leave in pan for a few minutes before turning out onto a wire rack to cool completely.To make the icing: Mix all the ingredients together in a small saucepa…
Weekend Turkish Delight
Ingredients
Sugar syrup: 3 cups granulated sugar1/2 cup honey1/2 cup waterDash cream of tartar
Cornstarch mixture: 1 cup cornstarch1 cup confectioners' sugar2 1/2 cups water1 teaspoon cream of tartar
Flavoring: 2 1/2 teaspoons rosewater2 cups pistachios, without shells, toastedCouple drops red food coloring (optional)
Cutting and Dredging 1/4 cup confectioner's sugar1/2 cup cornstarch plus 1 cup confectioner's sugar
Method  Get out a baking pan. Spray it with cooking spray, being sure to get in all the corners. Put it to the side for later.Begin with the sugar syrup. Place a medium-sized saucepan on the stove. Add the ingredients for the sugar syrup: sugar, honey, water, and cream of tartar.Set the temperature to high heat. Once the candy is boiling, lower the temperature to medium-high heat.Use a candy thermometer to track the temperature. It's done when it reaches 260 degrees Fahrenheit. It should take about 15 minutes.Create the cornstarch mixture. Put…
The Best Weekend Carrot Cake
Ingredients ·6 1/8 oz (180g) self raising flour (sifted)·12 1/2 oz (350g) caster sugar·1 teaspoon baking powder·1 teaspoon ground cinnamon·3 eggs·8 oz (220g) grated raw carrot·1/4 teaspoon salt·10 1/8 fl oz (300 ml) sunflower oil
·Frosting ·6 1/8 oz (180g) cream cheese·6 1/8 oz (180g) melted butter·8 oz (220g) icing sugar·1/2 teaspoon vanilla essence·Zest of one orange

Method
Preheat the oven at 350º Fahrenheit (180º C / gas mark 4).Mix the dry ingredients in to a large bowl. Add the flour, sugar, baking powder, salt, and cinnamon.In another bowl, mix the wet ingredients. Mix together the eggs, oil, and vanilla until it becomes a smooth mixture.Pour the egg mixture in the bowl with the flour.Add the grated carrot and stir. Be careful not to overwork the dough. Overworked dough means elongated gluten strands, which makes for a tough cake rather than one that is light and crumbly.Use the pastry brush to coat the cake tin with some softened or melted butter. Coat …