Home / Recipes / Chocolate Fruit Truffles

Chocolate Fruit Truffles

Preparation 10 Minutes

Cook Chill: 3h Minutes

Serves 23

Add chocolate to a food processor and blitz until very finely chopped.
Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring

200g Sunbeam Currants

400g dark chocolate

120mL thickened cream

70g butter, softened

pinch of sea salt

crushed nuts (to decorate)

desiccated coconut* (to decorate)

cacao powder (to decorate)

Recipe Collection

Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.

In a dry pan on medium heat gently toast the slithered almonds till slightly brown, then set aside to cool.

Place the finely chopped dates and apricots pistachios, ginger & biscuits in a bowl.

Add the almonds, currants, cranberries Blend until well mixed, add melted chocolate & condensed milk and stir till combined.

Turn out onto cling film. Roll and shape into a log. Chill for at least 4 hours.

To decorate tie with bakers string roll in powdered sugar and wrap in baking paper.

Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 12 x ⅓ cup capacity muffin pans.
Place fruit and brandy in a microwave proof dish and cook on medium heat for 30 seconds. Set aside to cool.
Sift icing sugar into a large mixing bowl and stir in the almond meal and flour.
In a separate bowl, whisk the egg whites until frothy. Mix in the butter and add to the icing sugar mixture. Stirring until well combined.
Pour mixture between prepared moulds and bake for 20-25 minutes. Allow to cool for 5 minutes before removing from pans and cool completely on a cooling rack.
For icing, combine icing sugar and water mixing until smooth. Allow to sit until desired consistency is achieved. Spoon over each cake and finish with lemon rind and raspberries.

Place tomatoes, onion, sugar, vinegar, raisins, spices and salt into a large saucepan. Heat over low heat until sugar has dissolved. Increased heat and bring to a simmer, cooking for approximately 1 hour, until thickened and reduced. Stirring often throughout cooking time to prevent sticking to the bottom.
Place washed and rinsed jars into an oven so they are hot. Remove to a benchtop and pour chutney between the jars. Wipe clear covers with vinegar and place over the top of each jar, sealing with an elastic band. Allow to cool before screwing jar lids on and decorating for giving as gifts.

Once opened, store chutney in the refrigerator.

Pre-heat oven to 170°C (150°C fan-forced). Line oven trays with baking paper. Place oats, flour, dates and pepitas in the bowl of a food processor and pulse until coarsely chopped. Remove to a mixing bowl.
Place butter and honey in a small saucepan and heat until melted. Add to oat mixture with the banana and mix well. Spoon tablespoons of mixture onto prepared trays. Bake for 20 minutes or until just golden. Remove to a cooling rack to cool completely.

Put the whole mandarins in a saucepan, cover with cold water and bring to the boil. Simmer for 45 minutes or until tender when tested with a skewer, topping up water as necessary. Drain, cool to room temperature, cut in half and remove any pips.
Preheat oven to 160°C and line the base of a lightly greased 20cm springform cake pan with baking paper.
Blend the cooled mandarins, eggs and sugar in a food processor until well combined. Add the almond meal, baking powder and orange blossom water (if using) and pulse until combined.
Pour the mixture into the prepared pan and sprinkle with almonds. Bake for 1 hour 10 minutes or until golden and a skewer inserted in the centre comes out clean. Remove from the oven and cool for 15 minutes before removing to a wire rack to cool completely.

More Recipes