Audrey Lengel adapted a truffle recipe to use fruitcake crumbles in these holiday sweets. Makes 2 dozen.
Ingredients
6 ounces bittersweet chocolate (preferably with a high cacao content such as Ghirardelli’s 60 percent cacao bittersweet chips)
3 tablespoons heavy cream
3 tablespoons unsalted butter
1 cup fruitcake crumbs (easily made by whirring in a food processor)
2 tablespoons orange liqueur, orange juice, or other liqueur as appropriate
1/2 cup cocoa
Directions
If using larger pieces of chocolate, chop into small pieces. Combine chocolate, cream and butter in the top of a double-boiler over, not in, simmering water. Heat, stirring occasionally, until melted and smooth.
Place fruitcake crumbs in a medium bowl. Stir in melted chocolate mixture and liqueur or juice.
Chill for 2 to 3 hours or until firm.
Sift cocoa into the bottom of a large chilled, round bottom bowl. Work the truffle mixture into 1-inch balls, dropping the balls directly into the bowl with the cocoa. Working in batches of about six truffles, gently shake and toss the balls to coat with the cocoa. Place the finished truffles on a plate or tray in a single layer. Continue with the rest of the truffle mixture.
Chill for at least 1 hour before serving, although the flavors blend and improve if left overnight and the truffles are brought back to room temperature.
