This post comes to us courtesy of Yvonne Dae Morrissey, of the family-owned Gramma Ramsey’s Specialty Fruitcakes.
I’m taking a bit of liberty by calling a chocolate covered fruitcake morsel a “truffle.” But by definition, a chocolate truffle is any confectionery coated in chocolate or cocoa powder that has a center. So…voilà! Here are fruitcake truffles!
These truffles in the recipe below are very easy to make; they can be made either as squares or balls up to one week in advance of serving. I make both shapes to add visual interest to an hors d’oeuvres table or dessert tray. Totally unexpected, your guests will be very pleased. Serve with either a latte or mimosa for brunch, and of course, Champagne in the evening.
Just one more way to change the reputation of fruitcake, one bite at a time.
1 1-pound fruitcake
12 ounces fine-quality bittersweet chocolate
White chocolate (optional)
For square truffles: chill fruitcake for one hour before cutting into 1 x 1 inch cubes (helpful hint: chilling the fuitcake makes it easier to slice). Place cubes on a parchment- or waxed paper-lined baking sheet and refrigerate again for one hour.
For ball-shaped truffles: in a food processor, slowly mince the fruitcake. Scoop out a rounded teaspoon of minced fruitcake; form one-inch balls. Moisten hands with water to more easily form the balls. Place balls on parchment- or waxed paper-lined baking sheet and refrigerate for one hour.
Melt the bittersweet chocolate in a double boiler over barely simmering water. When the chocolate glistens, stir until smooth. Turn the heat to low to keep the chocolate warm throughout the process.
Remove the fruitcake squares and/or balls from the refrigerator. Hold a chilled square and/or ball with tongs, and then gently dip into the chocolate. Once smothered in a thick coat of chocolate, allow the excess to drip off; then remove from the pan, and place on the parchment- or waxed paper-lined baking sheet. Continue until all fruitcake squares and/or balls are coated in the bittersweet chocolate. Decorate with white chocolate if desired.
Refrigerate for at least one hour before serving. Fruitcake Truffles will keep, covered and chilled, for one week. Makes approximately 14 to 18 truffles.
About the author: Yvonne, a graduate in Home Economics, has been baking fruitcakes for nearly 20 years. From this family tradition, Yvonne started a baking company specializing in gourmet, brandy-soaked fruitcakes. Using her family’s 100-year old recipe with quality ingredients and time-honored techniques, Yvonne is on a mission to convert modern day fruitcake naysayers to lovers…one bite at a time. Yvonne, who is also a marketing consultant for a Fortune 100 company, has lived in Europe, India and the Philippines, and currently has a home in Door County, WI.