Fruit Mince & Double Chocolate Truffles

Makes 50 to 60

Ingredients

600g dark chocolate
60ml dark rum
30ml milk
200g unsalted butter, diced
6 egg yolks, lightly beaten
300g flaked almonds
60g white chocolate
¾ cup Barker’s Professional Fruit Mince

Method

Place the chocolate, rum and milk in a bowl set over a pot of simmering water. Heat until the chocolate is three-quarters melted. Add the butter and stir until just melted.

Remove from the heat and add the egg yolks. Stir until smooth. Then mix in the Barker’s Professional Fruit Mince.

Refrigerate until firm, stirring occasionally to prevent the butter rising to the surface. Using a teaspoon or melon baller scoop out enough mixture to form 1.5 cm balls.

Lay out the almonds on a low-sided bun tray and bake at 150°C for 5 to 10 minutes or until the almonds are a pale golden colour.

Place the white chocolate in a bowl set over a pot of simmering water. When the white chocolate begins to melt, remove from the heat and stir until smooth.

Using a dipping swirl, dip truffles one at a time into the melted white chocolate and shake to remove excess chocolate. Gently roll the truffles in the almonds until entirely coated. Place on a flat tray and refrigerate until set.

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