Christmas Truffles

Christmas Truffles
45 Mins
Prep time
20 Mins
Cooking time
Serves 60

What you need


  • 400g fruit cake, roughly crumbled
  • 125g PHILADELPHIA Block Cream Cheese, softened and chopped
  • ¾ cup ground almonds
  • 1 tablespoon Muscat
  • 1 tablespoon instant coffee, dissolved in 1 tablespoon boiling water
  • 375g CADBURY Dark Chocolate Melts

Serving Suggestion

  • 50g CADBURY White Chocolate Melts, melted, for decoration
  • Red and green glacé cherries, cut into slivers, for decoration

How to make it

  1. COMBINE the fruit cake, PHILLY, almonds, Muscat and coffee mixture in a food processor and process until just combined. Roll teaspoonsful of mixture into balls and place on lined trays. Refrigerate until firm.
  2. MELT two thirds of the dark chocolate in a bowl over simmering water. Remove from the heat then add the remaining dark chocolate, stir until smooth. Cool slightly.
  3. SKEWER each truffle, dip in the chocolate to coat then allow excess to run off. Return to the tray and allow to set at room temperature. Spoon or pipe a little white chocolate over each truffle to resemble custard and decorate with glacé cherries to resemble holly. Store refrigerated in an airtight container until required.

Tip: The mixture may be rolled and refrigerated one week prior to coating in chocolate and decorating.