Fruit Mince Ganache Truffles
- 200 g Chocolate dark
- 1/4 cup cream
- 1/4 cup fruit mince that you have doused in alcohol and had macerating for weeks - or a glug of alcohol into the bowl!
Melt the dark chocolate with the cream in a bowl over a pan of simmering water. Stir till smooth.
Stir in the fruit mince and alcohol (or even a little orange zest!)
Refrigerate till set (around 2 hours).
Scoop small balls and roll them in the cocoa and pop back into the fridge.