This Christmas Fruitcake truffles recipe takes a classic fruitcake and turns it into bite sized chocolate desserts in a snap! It only requires a few ingredients and there is no actual baking, you just need to melt the chocolate coating. It's a great way to use leftover fruitcake, too!
14ozlight fruitcake(see my recipeor use store-bought fruitcake)
6ozpineapple juice(optional - or use orange juice or apple juice)
8ounceschocolate almond bark(finely chopped, or white chocolate, or a combination *see note)
1teaspoonshortening(to help the almond bark melt smoothly)
Christmas sprinkles(optional)
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Instructions
Line a baking sheet with wax paper or parchment paper and set it aside. In a large mixing bowl, use your hands to finely crumble your fruitcake. Add the optional pineapple juice if desired and mix it into the crumbled fruitcake.
Use a cookie scoop to scoop 1-tablespoon portions of fruitcake and use your hands to shape the crumbled fruitcake into balls. Pop the fruitcake balls in the fridge to chill for 20-30 minutes before coating.
Use a double boiler or a microwave-safe bowl to melt the shaved almond bark and shortening. If using a double-boiler, add 1-2 inches of water to the bottom pot and bring it to a simmer. Top with the heat-safe bowl of almond bark and stir to melt.If using the microwave, work in short 15-second increments on high power, stirring between each one.
Use a fork to dip each of the fruitcake balls into the melted almond bark, rolling it around to coat it thoroughly. Gently tap off any excess chocolate and transfer them to the prepared baking sheet.
Top with Christmas sprinkles or drizzle with more chocolate, if desired.
Notes
Finely chopping the almond bark will help it melt much more quickly!
Melt a variety of almond bark to make truffles in more than one color. You can also use contrasting colors to drizzle over the truffles in place of, or in addition to, the sprinkles! Add a teaspoon of shortening to each type of almond bark you use so that it melts smoothly. I used milk chocolate, dark chocolate, and white chocolate.
A splash of rum, whiskey, bourbon, or brandy added to the crumbled fruitcake before forming the truffles will add a boozy extra punch of flavor! Alternatively, you could add a splash of pineapple juice, orange juice, or apple juice for an alcohol-free option.
To store: Keep refrigerated in an airtight container for up to 2 weeks. You can enjoy them cold or at room temperature. You can also freeze them for up to 6 months once the chocolate has set.