Fruity Truffles with Glacé Icing
Recipe from: SAFARI Christmas Recipes
200 g dark or milk chocolate
100 g butter
120 g butter biscuits
100 g Safari mixed fruit (pears, sultanas), coarsely chopped
50 g Moir’s red glacé cherries, cut into quarters
30 small paper cups
200 ml icing sugar
about 15 ml warm water
2 ml vanilla essence
2 Moir’s green glacé cherries or angelica, cut into pieces
6 Moir’s red glacé cherries, cut into pieces
edible glitter, optional
Break the chocolate into pieces. Cut the butter and add to the chocolate. Melt in bowl over boiling water or in microwave until just melted. Stir mixture until smooth, then set aside to cool to room temperature and starting to thicken.
Crush the biscuits to coarse texture. Add biscuits, with fruit and cherries to melted mixture. Roll into balls and leave to firm up.
Icing: Sift icing sugar and add just enough water to a runny mixture. Add the vanilla and leave to set for a few minutes. Spoon onto tops of truffles. Garnish with green and red cherries. When set, brush with glitter and serve in paper cups.
Makes about 30
Substitute the dark chocolate with white chocolate.
Add 10 ml cocoa powder to glacé icing and increase water slightly.