Wondering what to do with left over Christmas cake? Here’s an idea…
Truffles! This is a super easy recipe that pairs beautifully with our ‘wee beauty’ – Noble Edition Gewürztraminer.
INGREDIENTS
450 g un-iced Christmas fruit cake
100 g 72% dark chocolate melted
3 tablespoons brandy dark rum or orange juice
300 g 50% dark chocolate melted
METHOD
Coarsely chop the cake and pulse in a food processor until well mushed (you could also grate it on the coarse side of a box grater).
Add the melted chocolate and brandy and pulse to combine.
Tip into a small bowl, cover and refrigerate for about an hour, or until firm enough to roll.
Line a tray with baking paper. Take a small heaped teaspoon of the mixture and roll into balls. Refrigerate for another hour.
To decorate, dip chilled truffles in melted dark chocolate (using two forks to roll the balls then lift them out is the easiest). You will need to reheat the chocolate as you go to ensure it stays warm enough to thinly coat the truffles.
Place back on baking paper and return to the fridge until firm.
Pour yourself a glass of Noble Edition Gewürztraminer and enjoy!
Store in an airtight container the fridge for up to three weeks.