Fruitcake White Truffles 



Instructions

1. 1

   Place the chocolate in a bowl. Set aside.

2. 2

   In a saucepan, bring the cream, corn syrup, and liqueur to a boil. Remove from the heat. Pour over the chocolate. Allow to melt 1 minute, without stirring.

3. 3

   With a whisk, stir until the ganache is smooth. Add the butter and stir until smooth. Add the candied fruit and walnuts.

4. 4

   Transfer to a 20-cm (8-inch) square dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but still malleable.

5. 5

   Line a baking sheet with parchment paper.

6. 6

   With a spoon, use 15 ml (1 tablespoon) of ganache for each truffle and shape into a ball in the palm of your hands. Place on the baking sheet and refrigerate for about 15 minutes.