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Christmas Chocolate Fruit Truffles

Preparation 25 Minutes

Cook 2 hours Minutes

Serves 28

Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.
Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.
Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.

3/4 cup pure cream

400g dark chocolate, chopped

300g SUNBEAM Australian Currants

120g SUNBEAM Skinless Hazelnuts, chopped

Pinch sea salt

Toasted shredded coconut, to decorate

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Melt chopped white vegetable shortening.

Combine rice bubbles, coconut, sifted icing sugar, powdered milk and chopped fruit, mix well.

Add melted shortening and mix thoroughly.

Press mixture into lightly greased and paper lined 28cm x 18cm x 7cm lamington tin.

Refrigerate until firm, cut into bars for serving.

Preheat oven to 150ºC (130ºC fan-forced). Line 12 x ⅓ cup capacity muffin pans with paper cases.
Place mixed fruit into a food processor with boiling water and blend to a fine paste. Transfer to a large saucepan with butter, chocolate, milk and brown sugar. Place over a medium heat and cook, stirring, for 5 minutes until the butter and chocolate has melted.
Transfer mixture to the bowl of an electric mixer (or you can transfer to a clean bowl and use a hand mixer) and whisk in the eggs. Add flour mixture, cocoa, mixed spice and a generous pinch of salt. Mix until the batter is thick and smooth.
Pour batter into the prepared cases and smooth the surface. Bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool.
Heat cream until hot and pour over chocolate. Mix until smooth and desired consistency achieved. Spread over mud cakes.

Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
Steam or microwave spinach leaves until just wilted. Squeeze any excess liquid when cool enough to handle and then finely chop.
Heat oil in a large frying pan over low heat, add spring onions and garlic, cooking for several minutes until just tender. Add spinach and cook a further minute. Remove from heat and allow to cool. Meanwhile, lightly whisk the egg white with a splash of water, set aside.
Combine spinach mixture in a large mixing bowl with the ricotta, egg yolk, parmesan, pinenuts, mint and lemon rind. Mix until well combined and season well.
Lay one pastry sheet onto oven tray and spoon spinach mixture over the top, leaving a 2cm border around each edge. Lightly brush the edges with some of the egg white mixture.
Using the tip of a knife, lightly score the other sheet of pastry without cutting all the way through. Place on top of spinach mixture and seal the edges with a fork. Brush top sheet with some more of the egg white mixture and sprinkle with the seeds. Bake for 25-30 minutes or until golden.

Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.
Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.
Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.

Combine oats, water, lemon juice and sultanas in a bowl. Cover and refrigerate overnight.
Stir in yoghurt, apple and honey.
Top with almonds and hazelnuts.

Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.

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