Christmas truffles: Melt 500g dark chocolate in a double saucepan over low heat. Add a jar of fruit mince, half a cup of cream and a tablespoon of brandy; stir until combined. Pour into a bowl and add two cups of fruit cake crumbs, half a packet of finely crushed plain biscuits and some coconut. Mix well. Roll into balls and refrigerate. Melt 500g chocolate (a mix of 250g milk and 250g dark is good). Use satay sticks to dip the truffles in the chocolate. Drop the truffles into small paper cases and allow to set. If you want to make them look like little puddings, melt 200g of white chocolate and put a dollop on top of each truffle.
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