Recipe by Marg Rossi (VIC Consultant)
• 50 gms sugar
• Rind of ½ orange
• Ring of ½ lemon
• 150 gms mmixed dried fruit and nuts
• Large pinch of mixed spice
• Large pinch of cinnamon
• Large pinch of nutmeg
• 50mls brandy or rum
• 75 gms cocoa powder
• 125 gms butter
• 350 grm dark chocolate for dippping chocolates
• 100 grms white chocolate
• Red berries and green angelica for decorating
Pulverize sugar for 8 seconds, speed 8. Empty TM Bowl and reserve
Add orange and lemon rind and grate for 15 seconds, speed 9
Add fruit, nuts and spices and chop for 7 to 9 seconds, speed6
Add brandy or rum and mix on reverse, 5 seconds, speed 4.
Empty mixture into a bowl and let stand for 1 hour or more.
Add butter, sugar and cocoa into TM and mix, 10 seconds, speed 4.
Add fruit mixture and mix, reverse, speed 4 for 8 seconds or until combined.
Store in a container and refrigerate until firm
Roll into balls of chosen size and place on baking paper and sit in freezer.
Grate chocolate in TM, speed 8 for 4 seconds
Melt chocolate on 50°C, speed 3 until chocolate is smooth
Spear the chocolate balls with tooth picks and dip into the melted chocolate
Place the tooth picks into a pumpkin, pineapple, zucchini or something similar to support until chocolate has set.
When set place on baking paper and dribble melted white chocolate onto the top of each chocolate and decorate with a piece of berry and angelica.