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Jaffa cake truffles
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate store-bought or leftover cake by making decadent zesty orange-chocolate truffles with a simple twist.
Ingredients:
  • 1 x 450g pkt Madeira cake, coarsely chopped
  • 1 x 100g pkt Intense Orange Dark chocolate, coarsely chopped
  • 40.00 ml Cointreau liqueur
  • 1 x 375g pkt milk chocolate melts
  • Mixed peel, to decorate
Instructions:
  • Pulse the cake in a food processor until it forms fine crumbs.
  • Create a makeshift double boiler by setting up a heatproof bowl over a saucepan with simmering water. Ensure the bowl doesn't touch the water. Stir the dark chocolate with a metal spoon until it melts and becomes smooth. Combine the melted chocolate and Cointreau with the cake crumbs until well mixed.
  • Prepare a tray with non-stick baking paper. Roll 2 teaspoons of cake mixture into a ball and place on the tray. Repeat with the remaining cake mixture. Chill in the fridge for 30 minutes or until firm.
  • Place the milk chocolate melts in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir with a metal spoon until the chocolate is melted and smooth.
  • Prepare a tray with non-stick baking paper. Divide the truffles into 3 batches. Take out 1 batch from the fridge. Dip each truffle, one at a time, into melted chocolate using a fork or truffle dipper to coat them. Tap the fork or dipper gently on the bowl's edge to remove excess chocolate. Place the coated truffles on the prepared tray and crown each with a piece of mixed peel. Repeat this process with the remaining truffles, melted chocolate, and mixed peel in the next 2 batches. Let them sit for 10 minutes.

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