posted by descher 12-13-99 1:08 PM
Fruity Truffles
8 oz. purchased fruit cake
3 1/2 oz. dark cooking chocolate
1 oz. butter
1 tblsp cream
1 tblsp rum
For coating: desiccated coconut, cocoa powder or chopped nuts.
Makes about 25.
Crumble fruit cake into medium bowl. Combine chocolate, butter and cream in medium heatproof bowl.
Stand bowl over a pan of simmering water and stir until chocolate has melted and mixture is smooth.
Pour chocolate mixture over the fruit cake; add rum. Stir until combined and refrigerate until firm enough to handle.
Roll heaped teaspoons of mixture into balls, roll in desired coating. Place truffles in paper confectionary cases, or arrange on foil-lined tray, and refrigerate until firm.