Fruit Mince Truffles 3 Ways
Serves 16 people
60 min prep
Give classic fruit mince a delicious twist with three indulgent truffle flavours.
Choose from spiced Biscoff and white chocolate, rich espresso martini, or salted caramel and pistachio, all made with Anathoth Farm Traditional Fruit Mince.
Perfect for festive entertaining, gifting, or a sweet treat to share.
Each recipe makes approximately 16 truffles.
By Kirsten Bridge
Ingredients
Spiced Biscoff & White Chocolate Fruit Mince Truffles
- 150 g Lotus Biscoff biscuits
- 2/3 cup Anathoth Farm Traditional Fruit Mince
- 30 g butter, melted
- 1 Tbsp spiced rum
- 200 g white chocolate, chopped (for coating)
- 1 tsp coconut oil
Espresso Martini Fruit Mince Truffles
- 200 g dark chocolate, chopped finely
- 1/4 cup cream
- 1 Tbsp + 1 tsp instant coffee powder
- 1 Tbsp coffee liqueur
- 1/4 cup Anathoth Farm Traditional Fruit Mince
- 2 Tbsp unsweetened cocoa powder
Salted Caramel and Pistachio Fruit Mince Truffles
- 200 g milk chocolate, finely chopped
- 1/4 cup cream
- 1/4 cup Anathoth Farm Traditional Fruit Mince
- 2 Tbsp dulce de leche
- 1/2 cup shelled pistachios, very finely chopped
- flaky sea salt
Method
Spiced Biscoff & White Chocolate Fruit Mince Truffles
- Place the Biscoff biscuits into a food processor and pulse until they form fine crumbs. (Alternatively, crush them in a zip-lock bag with a rolling pin). Reserve 1 tablespoon of crumbs in a small bowl for decoration later.
- In a medium bowl, combine the remaining Biscoff crumbs, fruit mince, melted butter, and spiced rum. Stir well until a thick, cohesive dough forms.
- Scoop out tablespoon-sized portions and roll them into smooth balls. Place them on a tray lined with baking paper and refrigerate for 20 minutes to firm up.
- Place the white chocolate and oil in a heatproof bowl. Microwave in 30-second bursts, stirring in between, until completely melted and smooth.
- Using a fork or a skewer, dip each chilled truffle into the melted white chocolate, letting any excess drip off. Return them to the baking paper.
- Immediately sprinkle the tops with the remaining Biscoff crumbs before the chocolate sets. Refrigerate for another 20 minutes until the shell is hard.
Espresso Martini Fruit Mince Truffles
- In a small saucepan, heat the cream over a low heat until just simmering. Remove from the heat, add the 1T of coffee powder and stir until completely dissolved.
- Pour the hot coffee cream over the chopped dark chocolate. Let it sit for 1 minute, then stir gently until the chocolate is completely melted and smooth. Stir in the coffee liqueur and fruit mince.
- Scrape the glossy mixture into a shallow dish. Cover and refrigerate until firm enough to roll.
- In a small bowl, whisk together the cocoa powder and the remaining 1t of coffee powder.
- Scoop out portions of the chilled ganache. Roll quickly between your hands into balls, then roll immediately the cocoa-coffee mixture to coat. Refrigerate for 15 minutes before serving.
Salted Caramel and Pistachio Fruit Mince Truffles
- Combine the chopped chocolate and cream in a heatproof bowl. Melt by heating for 20 second bursts in the microwave, stirring frequently until smooth.
- Stir the fruit mince into the warm mixture. Add the dulce de leche and gently fold it through.
- Place the mixture into the fridge for 20 minutes until it holds its shape.
- Place the finely chopped pistachios in a shallow bowl.
- Scoop up tablespoon sized amounts of the chilled mixture. Roll into balls and immediately drop them into the chopped pistachios. Roll around until completely coated.
- Place the truffles on a tray and top each with a tiny pinch of sea salt. Refrigerate for 15 minutes to firm up completely.
Notes
- For an alcohol-free version, replace the spiced rum with orange juice.
This Recipe Uses
Traditional Fruit Mince 435g
$6.89
435g
