Ingredients

1 tbsp Charlesworth Blanched Almonds - chopped small

Angas Park fruit: 1 tbsp Sultanas, 4 Pitted Dates, 3 Pitted Prunes, 2 tsp Glace Citrus Peel - all chopped small

1 tbsp Black Currants

1 tbsp St Agnes brandy

75ml Chapel Hill "The Devil" port

500gm Haigh's dark chocolate - finely grated

375gm Haigh's milk chocolate - chopped

250ml Foodland thickened cream

Makes 50

Recipe by:

Peter Hogg
Chapel Hill Gourmet Retreat

Instructions

Step 1

Combine all fruit and nuts in a bowl. Gently heat the port and brandy together - do not boil. Pour over fruit and nuts, and cover. Macerate for 12 hours.

Step 2

Heat cream to boiling point and pour over dark chocolate. Stir until chocolate melts and mix with fruit. Cover and store in fridge until firm to roll into balls. Place bowl of milk chocolate over pot of boiling water. Remove from heat and cover so chocolate melts slowly. Stir after 15 mins.

Step 3

Using plastic gloves, smear melted chocolate onto palm of hand. Place truffle ball in your hand and roll to coat with chocolate. Repeat then set.