Ingredients

Truffles
125g (4 1/2 oz) dark chocolate
75g (2 1/2 oz) unsalted butter
200g (7oz) Madiera cake (or loaf cake)
50g (2oz) glace cherries, halved
50g (2oz) raisins
25g (1oz) pecans
1/2 tsp vanilla extract
2 tbsp icing sugar

Decoration
50g (2oz) ready to use fondant icing
red and green food colour
110g (4oz) icing sugar or Tate & Lyle royal icing sugar
1/2 tsp meringue powder or dried egg white powder (supercook) – omit if using royal icing sugar
4 tsp water
 

Method:

Put the butter and chocolate in a large heatproof bowl and melt together over a saucepan of warm water (make sure the bottom of the bowl doesn’t touch the water), stirring occasionally. You can also melt the chocolate in a microwave using 15 second bursts and stirring between each burst (it will probably take 3-4 bursts). Set aside to cool slightly.

Put the Madiera cake in a food processor and whiz to crumbs. Add the cherries, raisins and pecans and pulse 5-6 times until roughly chopped (if you like larger pieces then chop the fruit and nuts by hand). Tip the crumb mixture into the bowl of chocolate and add the vanilla and icing sugar. Stir until thoroughly combined. Put the truffle mixture into the fridge for around 1 hour, to firm up.

Line a baking sheet with baking parchment or clingfilm. Take tablespoonfuls of the truffle mixture and roll them into balls, using the palms of your hands. Sit the rolled truffles on the prepared baking sheet. When you have finished rolling the truffles put the baking sheet in the fridge for another hour, or overnight, to allow the mixture to firm up again.

To decorate the truffles first make the “holly”. Colour 1/4 of the fondant icing red and then roll out 36 small balls. Colour the remaining fondant green and roll out thinly (you can do this between two pieces of clingfilm if it gets too sticky. Cut out 36 holly leaves. Sit the decorations on a plate lined with clingfilm.

Put the icing sugar in a bowl (and stir in the egg white powder, if using). Add half of the water and stir in, then add extra water, a couple of drops at a time, to make a stiff icing. Drop 1/2 teaspoon icing on the top of a truffle and use a cocktail stick or the tip of a knife to spread the icing out a little. Allow to dry slightly, then sit two holly berries and leaves on the top of the truffle. Repeat with remaining truffles then return the truffles to the fridge and leave for 3-4 hours, or overnight, to allow the icing to set. If any of the decorations drop off then they can be fixed back with a little extra icing. 

Information
From 2 years
Prep time 50 mins plus 1 hour chilling time
Makes 18 large truffles
Not Suitable for freezing