Ingredients
- 50g Dark Chocolate
- 25g Butter
- 10ml Golden Syrup
- 100g Fruit Loaf (I used Christmas Pudding)
- 200g White Fondant Icing
- 30g Icing Sugar
- 1 drop Black Food Colouring
- 1 teaspoon Water
Equipment
- Large heat-proof dish
- Microwave
- Large Spoon
- Teaspoon
- Baking Tray
- Cling Film
- Rolling Pin
- Cocktail Stick (for the eyes)
Method
- Break the chocolate into small pieces and put into the ovenproof dish.
- Use the microwave to melt the chocolate. I normally zap for 20 seconds at a time and stir after every turn.
- Once melted, stir in the butter and golden syrup.
- Crumble in the fruit loaf and stir well until every piece is coated in chocolate.
- Cover your baking tray in cling film.
- Using the small spoon & clean hands, shape the mixture while it is still warm into little balls then place onto the covered baking tray.
- Once you have used up all the mixture, cover the baking tray with more cling film and chill for at least an hour.
- To cover the balls, get a piece of fondant (shop bought is perfect) about an equal size to the truffle ball you want to cover.
- Place between 2 large pieces of cling film and roll until you get a large shape enough to cover the ball.
- Remove & cover the truffle ball.
- For the eyes, mix together the icing sugar, black food colouring and water.
- Using the tip of a cocktail stick, dip into the black sugar mixture and dab twice on each ghost.
- Kept in a cool, dry place, these truffles will keep for up to a week.
- If you prefer you can freeze the truffles for up to a month before covering in the icing and serving. Handy for preparing in advance of parties!
more: http://wholesomeireland.com/gluten-free-ghostly-bites-for-halloween/
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