100g each of glace peaches and glace apricots, chopped
100g currants
250g Australian cream cheese, softened
2 teaspoons mixed spice
1/2 teaspoon cinnamon
2 tablespoons dark rum
2 tablespoons finely grated dark chocolate
350g dark chocolate, melted, extra
50g white chocolate, melted, for piping
Method
Place biscuits in a food processor and process into crumbs, remove to a bowl.
Process fruits, cream cheese, spices, rum and grated chocolate until just blended. Return biscuits to processor and pulse until just combined.
Roll teaspoonfuls of mixture into balls and chill until firm.
Roll truffles in melted dark chocolate and refrigerate until set. Spoon white chocolate into a snap-lock bag and push to one corner, snip the corner off and use the bag to pipe white chocolate crosses on each truffle.
Refrigerate until set before serving
Tips & Hints
Makes 36.
Truffles can be made up to a week ahead and refrigerated in an airtight container.
