Fruitcake Truffles recipe

30 servings

6 (1 ounce) squares semisweet chocolate

3 tablespoons whipping cream

3 tablespoons butter

2 tablespoons orange liqueur

1 cup fruitcake crumbs

1/2 cup sifted confectioners' sugar

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.