Best 3 Fruitcake Truffles Recipes
Fruitcake truffles are a delicious and festive treat that can be enjoyed by people of all ages. Made with a combination of dried fruits, nuts, and spices, these sweet and savory bites are the perfect way to celebrate the holiday season. With so many different recipes available, it can be difficult to know where to start. This article will provide you with a guide to finding the best recipe for fruitcake truffles, taking into consideration factors such as ingredients, difficulty level, and presentation.
Check out the recipes below so you can choose the best recipe for yourself!
FRUITCAKE TRIFLE
The scrumptious, satiny custard is layered between apricot and date studded cake to create a divine seasonal trifle.-
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place cake cubes in a large bowl. Drizzle with brandy; toss to coat., In a small saucepan, combine the sugar, flour and salt. Gradually stir in cream until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat. Stir in butter, vanilla and cinnamon. Cool completely., In a small bowl, combine the preserves and pecans; set aside. For whipped cream, in a large bowl, beat cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form., In a 4-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, custard, pecan mixture and whipped cream. Repeat twice. Garnish with additional pecans. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts :
FRUITCAKE TRIFLE
The monounsaturated fats in this dessert's hazelnuts are super satiating. Trust us: You'll want seconds-but maybe not until tomorrow.
Provided by Marissa Goldberg
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. In a bowl, mix 1/2 cup sugar and butter until smooth and creamy. Mix in egg and vanilla extract until well combined. In a second bowl, combine flour, cinnamon, baking powder, salt, ginger and cloves. Add half of dry ingredients to butter-egg mixture; mix until just combined. Add yogurt; mix until just combined. Add remaining half of dry ingredients; mix until just combined. Coat a half-loaf pan with cooking spray; add batter; tap bottom of pan on a hard surface several times to remove air bubbles. Bake until a toothpick comes out clean, about 35 minutes. Flip cake onto a wire rack and let cool completely. Spread nuts evenly on a baking sheet; toast until light brown, 10 to 15 minutes. Place nuts in a clean towel; rub gently to remove skins; chop. In a small saucepan, whisk cornstarch into milk until fully dissolved. Bring milk-cornstarch mixture to a boil over medium heat, stirring occasionally; remove from heat. In a bowl, combine remaining 3 tablespoons sugar, egg yolk and rum. Add one third of milk-cornstarch mixture to sugar-rum mixture, whisking constantly; pour into same saucepan; cook over medium-high heat, whisking constantly, until pastry cream thickens, about 2 minutes. Pour cream into a shallow dish; set plastic wrap on surface of cream and let cool completely. Tear cake into chunks. In each of four 7-ounce serving glasses, divide and layer half of cake chunks, half of cooled rum cream, and half of dried fruit and nuts; repeat layers. Refrigerate at least 1 hour and up to 24; remove from fridge 45 minutes before serving.
FRUITCAKE TRUFFLES
This recipe will make good use of any extra fruitcake. Orange juice can be substituted for orange liqueur. Cocoa powder can be substituted for the sifted confections' sugar.
Provided by S. Millar
Categories Orange Liqueur Desserts
Yield 30
Number Of Ingredients 6
Steps:
- Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
- Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
- Shape into 1 inch balls and chill at least 20 minutes. Before serving, roll in icing sugar or coca powder and chill for 20 minutes.
Nutrition Facts : Calories 67.7 calories, Carbohydrate 8.2 g, Cholesterol 5.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 19.6 mg, Sugar 6.4 g
Tips:
- Use fresh fruitcake: For the best flavor and texture, use a fruitcake that is at least a few days old and has had time to mellow. You can make your own fruitcake or use a store-bought variety.
- Crumble the fruitcake finely: The finer you crumble the fruitcake, the smoother your truffles will be. You can use a food processor or a knife to do this.
- Use high-quality chocolate: The quality of the chocolate you use will make a big difference in the flavor of your truffles. Use a good-quality semisweet or bittersweet chocolate.
- Chill the truffles before coating them in chocolate: This will help the chocolate to set more quickly and evenly.
- Use a variety of toppings: You can coat your truffles in chopped nuts, sprinkles, or cocoa powder. You can also drizzle them with melted chocolate or caramel.
Conclusion:
Fruitcake truffles are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover fruitcake, and they are also a fun and festive gift. With a few simple ingredients and a little bit of time, you can make your own delicious fruitcake truffles at home.
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