Serving size: Serves 10 or more
Cooking time: Less than 15 minutes
Course: Cakes/baking

INGREDIENTS

1 x 800g dark fruit cake, chopped
2 tablespoons dark rum
1/3 cup desiccated coconut
150g dark chocolate, melted
Extra 1 x 200g block dark chocolate
1 teaspoon vegetable oil
1 x 180g block white cooking chocolate, melted
1 x 55g Cherry Ripe, chopped, to decorate
6 spearmint leaves, chopped, to decorate

METHOD

1. Process fruit cake until finely crumbled; transfer to a large bowl. Stir in rum, coconut and dark chocolate. Using your hands, mix until combined.

2. Roll level tablespoons of the mixture into balls; place on baking-paper lined tray. Refrigerate balls while preparing the coating.

3. Place extra dark chocolate and oil in a medium heat-proof bowl. Place bowl over a pan of simmering water; stir until melted. Using a fork or skewer, dip balls into chocolate mixture; drain off excess. Return balls to tray. Refrigerate for 15 minutes or until chocolate is set.

4. Spoon warm white chocolate over top of puddings; decorate with Cherry Ripe and spearmint leaves. Refrigerate until set.

Makes about 35.

Hint: can be made up to five days ahead; store in an airtight container in the fridge.