Berry Fruit Chocolate Truffles

• Baking
• Celebration
• Dessert
• Snack
• Vegetarian

• 
  Berry Fruit Mince

METHOD

1. Place chocolate, rum and milk in a bowl set over a pot of simmering water. Heat until chocolate is three-quarters melted. Add butter and stir until just melted.
2. Remove from heat and add egg yolks. Stir until smooth. Then mix in Berry Fruit Mince. 
3. Refrigerate until firm, stirring occasionally to prevent butter rising to the surface. Using a teaspoon or melon-baller scoop out enough mixture to form 1.5 cm balls.
4. Lay out almonds on a low-sided bun tray and bake at 150°C for 5 to 10 minutes or until the almonds are a pale golden colour.
5. Place white chocolate in a bowl set over a pot of simmering water. When white chocolate begins to melt, remove from the heat and stir until smooth.
6. Using a dipping swirl, dip truffles one at a time into melted white chocolate and shake to remove excess chocolate. Gently roll the truffles in the almonds until entirely coated. Place on a flat tray and refrigerate until set.