Home / Recipes / Christmas Chocolate Fruit Truffles

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

Recipe Collection

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 160°C.

Grease and line an 18cm x 28cm slice pan with baking paper.
Combine all dry ingredients in a bowl.
Mix melted butter and honey together and stir into dry ingredients
Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.

Preheat oven to 180°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
Combine fruit and rum or juice in saucepan and bring just to the boil. Set aside to cool, stirring occasionally. Set aside 1/4 cup of the fruit mixture for decorating the top.
Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
Whisk sugar and eggs together in large bowl, then whisk in cooled chocolate mixture and remaining soaked fruit. Sift flour, cocoa and baking powder into the bowl and add half of the hazelnuts (saving some for the top). Stir until combined. Pour into prepared pan and scatter with reserved fruit and nuts.
Bake for 40-45 minutes or until tested with a skewer. Some crumbs will cling to the skewer. Allow to cool in the pan for 30 minutes before removing. Cut into 18 pieces and serve warm and gooey or cool and fudgy.

Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor. Blend until a smooth, thick paste is formed.
Divide and roll into 25 balls and place on top of skewer.
Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.

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.

Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending the paper over sides.
Place chocolate and coconut oil in a large heatproof bowl over saucepan one-third filled with simmering water. Stir until melted and remove from heat.
Add raisins, marshmallows, macadamias, coconut and three-quarters of the seed mix (saving some for the top). Stir to combine and spread into prepared pan. Scatter with reserved seed mix.
Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 24 pieces to serve.

More Recipes