Christmas truffles part 2


So we decided to adapt the recipe below. We swapped the trifle sponge for madira cake and  tripled it, and made it in three separate batches. We added three different types of booze to give three different flavors.

The three batches made 75 truffles, which we divided into 6 gift bags and a few boxes. We recon each bag has cost us around £1 to make. The first batch of feedback was that they taste great!


125g plain chocolate

50g unsalted butter

125g trifle sponge cakes, crumbled

50g icing sugar

25ml dark rum, brandy, or liqueur of your choice, – go to chocolate martini recipe page for some more chocolate liqueur combination ideas.

50g cocoa powder, icing sugar or chocolate vermicelli – for your choice of chocolate truffle covering.

Melt the chocolate with the butter. Stir in the cake crumbs, icing sugar and spirit or liqueur of your choice.

Cover and refrigerate for about 30 minutes or until the mixture is firm enough to handle.

Dust your fingers with icing sugar and roll the truffle mixture into 24 small balls, then roll each one in the cocoa powder, icing sugar or chocolate vermicelli to coat completely.

Arrange the truffles in petit four cases, and then chill in the refrigerator until required.

Remove from the fridge 30 minutes before serving


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