Makes 20
• 300g store-bought dark fruit cake
• 1 Tbsp dark rum
• 200g dark chocolate, melted
• 200g dark chocolate, extra, melted
• Cocoa, for dusting
1. Place the fruit cake and rum in a food processor and process to combine. Place the mixture in a bowl with the melted chocolate and mix to combine.
2. Refrigerate for 30 minutes or until just set. Using a tablespoon, roll the mixture into balls. Using 2 forks, dip the truffles into the extra melted chocolate and place on a lightly greased wire rack over a baking tray lined with non-stick baking paper.
3. Refrigerate for 1 hour or until set. Dust with cocoa to serve.
Tips and tricks
Store the truffles in the refrigerator and bring to room temperature for 30 minutes before serving.
• Amaretti biscuits are almond-flavoured macaroons, available at supermarkets and delis.
• Candied clementines are a variety of mandarin that has been simmered in sugar syrup, creating a sweet, glossy preserved fruit. They're available at delis and cheese shops.
• Warm a tablespoon in hot water and dry it, to help with rolling the truffles. If the mixture gets too soft while rolling the truffles, return it to the refrigerator for 10 minutes.