Cherry Ripe truffles

These are very easy to put together and can be stored in the fridge until you need to serve them.

Cherry Ripe truffles. Credit: Everyday Gourmet with Justine Schofield

• makes

  36

• prep

  25 minutes

• cook

  2 minutes

• difficulty

  Easy

Ingredients

• 315 g purchased chocolate madeira cake, chopped
• 2 52 g bars Cadbury Cherry Ripe, chopped
• 125 g block cream cheese, chopped and softened
• 450 g dark chocolate melts
• 2 tsp vegetable oil
• Purchased edible icing flower or heart decorations, or sprinkles, optional

Chilling and setting time: about 2 hours.

Instructions

1. Combine the cake and Cherry Ripe in a food processor and pulse to a fine crumb. Add the cream cheese and pulse to combine. Shape two-teaspoonful amounts into balls and set aside to firm, covered, in the refrigerator.
2. Place chocolate in a microwave proof container and microwave on 50% power for 50 seconds. Stir the chocolate well. Microwave on 50% power for a further 20-30 seconds and then in short 10 second bursts until the chocolate is melted. Stir through the oil until smooth. Do not overheat the chocolate.
3. Use a skewer or fork to dip each of the balls into the chocolate to cover. Drain off excess chocolate then place on a baking paper lined tray. Decorate with shapes or sprinkles, if desired.
4. Allow the chocolate to set at room temperature first, then refrigerate until firm. Store in an airtight container, refrigerated, until required.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.