Ingredients
- 800g Light Fruit Cake, Chopped
- 200g dark chocolate
- 200g white chocolate
- 260g sugar
- 1 egg white
- Red Food Coluring
- Green Food Colouring
- Disposable Piping Bags
- Small star or round piping nozzle
- Leaf piping nozzle eg wilton 352
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place chopped fruit cake in TM and process until mixture resembles bread crumbs - speed 4/20-30 seconds.
Remove from TM and set aside in a bowl.
Ensure all cake crumbs removed from TM bowl.
Add Dark Chocolate to TM bowl and chop - speed 8/5 seconds
Then melt - speed 2/50 degrees/5 mins
Line baking tray with baking paper
Add cake crumbs to melted choc - speed 4/20-30 second intervals.
Be careful not to over process mixture. If chocolate not fully incorporated, transfer to bowl and stir choc through by hand.
Once all cake crumbs covered in chocolate, roll mixture firmly into balls, and place on prepared baking tray.
Refrigerate.
Wash TM bowl.
Add White Choclate to TM bowl and chop - speed 8/5 seconds.
Melt chocolate - speed 2/50 degrees/5 mins
When white chocolate melted remove truffle balls from fridge.
Spoon white choloate over truffle balls and top with christmas decoration - eg royal icing holly leaf
Prepare tray with grease proof paper
Place white sugar into bowl and mill - 30 sec/speed 10
Add egg white and mix - 10 sec/speed 6
Divide mixture into 2 separate bowls. Dye one red, the other green. Keep icing covered at all times.
Adjust for consistency - the mixture needs to be very thick. Thicken by adding teaspons of icing sugar. If too thick, thin by adding lemon juice or water - drop by drop.
Prepare piping bag with green icing, and using leaf tip 352 pipe 40 or so small holly leaves.
Once crusted over, pipe berries onto leaves.
Leave to cure over night.
Truffle Balls
Royal Icing Holly Leaves
Tip
Recipie adapted from Taste.com.au
A good video on how to pipe holly leaves can be found here - //www.youtube.com/watch?v=QXidUk8KhSc
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I'm keen to try this with GF cake and dark DF chocolate with white DF Choc drizzled on the top - Xmas and non Xmas truffle idea. Yummm
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