Ingredients 333g mixed fruit
200ml chocolate milk/ Big M or home made
3/4 cup gluten free self raising flou or the same amount of normal self raising flour
1/3 cup muscat/port/brandy etc
450 grams dark chocolate
Preheat the oven to 160 degrees fan forced.
Start by making a fruit cake by mixing together the chocolate milk and mixed fruit. If you wish, soak them overnight to enhance the flavour.
Add the self raising flour and mix together.
Grease and line a small cake pan (10cm) and bake for 1 hour and 10 minutes, or until a knife comes out clean (sticky fruit may come out). This should make a 500 gram cake.
Once cooked let cool.
Blend the cake to a crumbly mix, depending on what you like you can have it chunky or fine.
Mix in port or your preferred liquor.
Melt 100 grams of milk chocolate and add to the cake mixture.
Once mixed, rolled the cake mixture into balls, this will produce around 28 balls. The mixture will be sticky.
Place balls in freezer to firm up.
Meanwhile melt the remaining chocolate (In a bowl over boiling water is the best method for this).
Once melted allow the chocolate to cool and thicken a little.
Add the cake balls to the chocolate, about 2 to 4 at a time, with a spoon pour the chocolate over the top of them, and roll them gently. (This process needs to be quick as the balls will begin to melt and become hard to handle).
Pull balls out with fingers, and place on a tray covered in baking paper.
Pour chocolate over the top to cover the holes your fingers made.