Eat the Seasons… December

Fruitcake Truffles

Whilst whipping up your Christmas Cake, why not make a little extra and use it for this fabulous recipe.


  • 175g Chocolate, 50-70% dark
  • 3 tbsp Whipping Cream
  • 3 tbsp Butter, softened
  • 2 tbsp Orange Liqueur or Grand Marnier
  • 175g Fruit Cake, crumbled
  • 115g Castor Sugar


  1. Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
  2. Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
  3. Shape into 1” balls and chill for at least 20 minutes. Before serving, roll in icing sugar or cocoa powder and chill for 20 minutes.


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