Christmas recipes: Tutti frutti truffles

By Jo Pratt for MailOnline
Updated:


Makes about 25 squares

INGREDIENTS

  • 200g (7oz) white chocolate, broken into chunks
  • 125g (4 1/2oz) butter, diced
  • 150g (5 1/2oz) multi-coloured glace cherries (red, green and yellow)
  • 6 rich tea biscuits
  • 50g (1 3/4oz) dried cranberries
Christmas fruity truffle recipes

Hip to be square: Tutti frutti truffles recipe

METHOD

  1. Place the chocolate and butter in a bowl and carefully melt together in the microwave or over a pan of gently simmering water. Rinse the cherries in a sieve (this takes away the stickiness) and pat dry, then place on a chopping board. Chop the cherries into small pieces and add to the bowl of chocolate and butter, along with the cranberries. Place the biscuits in a sandwich bag and bash with a rolling pin until you have crumbs. Add to the bowl and then mix everything together.
  2. Line a small square cake tin with clingfilm and tip in the mixture. Place clingfilm over the top and press down with a potato masher to level out the surface. Ideally, you need the mixture to be about 2-3cm (3/4-1 1/4in) deep, so if the tin is too big, press the mix down into one end and fold over the clingfilm to hold in place. Place in the fridge for a few hours to set, before turning out onto a board and cutting into squares.

TOP TIP

Any dried fruits can be used in the truffles, as can chopped nuts. Once made, these will last a couple of weeks in the fridge.

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