Boozy Rum Truffles

Recipes taken from Fast Cakes by Mary Berry (£26, Headline Home). Photo credit: Georgia Glynn Smith

These easy-to-make truffles make a gorgeous Christmas gift

    Ingredients
  • 2–3 tbsps rum
  • 100g seedless raisins, finely chopped
  • 4 tbsps apricot jam, warmed
  • 150g broken plain biscuits, crushed
  • 200g Madeira or sponge cake, crumbled
  • 100g dark chocolate, melted
  • 2 x 55g pots chocolate strands or vermicelli
    Method
  • You will need about 40 petit four cases on a baking sheet. Measure the rum, raisins, jam, biscuits and cake into a large bowl. Add the melted chocolate and mix together very thoroughly until all of the mixture is covered in chocolate.
  • Shape into about 40 little truffle balls and roll each one in the chocolate vermicelli strands. Place in the petit four cases.
  • Leave to chill in the fridge for about 1 hour before eating
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