Christmas pudding truffles

Ingredients

• 1 dark or light store-bought fruit cake
• a drizzle or two of rum or brandy (according to taste!)
• 14 ounces good quality milk or dark chocolate
• 1.5-2.5 ounces white chocolate
• green and red sweets/candies (I used jelly snakes!)

Instructions

1. 1

   Crumble the cake into a large bowl, pour in a few drizzles of alcohol and then gather the crumbs together to form a ball. Refrigerate for at least half an hour.

2. 2

   Melt the milk or dark chocolate in a small bowl, either by placing it over a saucepan of simmering water or in a microwave (I melted mine in the microwave, but for 20 or 30 seconds at a time as it's relatively easy to 'burn' the chocolate while melting it this way).

3. 3

   Take small walnut-sized pieces of the cake mixture and roll them into a ball. Do this quite quickly as the dough is easier to work with when it's cold.

4. 4

   Using a cocktail stick, fork or something similar (I used a kebab stick!), dip the balls into the chocolate. I found it worked best to dip each ball so that 3/4 of the ball was covered in chocolate, then I quickly turned it over and put it onto a plate so that the chocolate ran down the truffle and covered most of the rest.

5. 5

   Let the chocolate on the truffles set.

6. 6

   Meanwhile, slice the red and green jelly sweets/candies into tiny pieces to vaguely resemble berry and leaf shapes (see notes for more details).

7. 7

   Melt the white chocolate, then drizzle a small teaspoonful over the top so that it looks like custard or sauce.

8. 8

   Before the white chocolate sets, place a few tiny pieces of red candy and two longer pieces of green candy on the top of each truffle.