Ingredients:
2 cups leftover Fruit Cake
6oz (150g) dark chocolate coating bark
2oz (50g) white chocolate coating bark
glacé cherries and candied angelica (optional)

Method:
1 Pulse the cold fruit cake in a food processor until thoroughly broken up. Using dry hands, roll the fruit cake into balls about the size of a walnut. Put the balls on a plate and refrigerate them for 3 hours or freeze for 30 minutes until quite firm.

2 Line 2 baking sheets with wax paper. In a small, microwave-proof bowl, heat the dark chocolate coating bark in bursts of 30 seconds until it is melted, but not too hot. Or, melt it in a small heatproof bowl over a saucepan of barely simmering water.

3 Take the cake balls out of the refrigerator a few at a time. Dip them, one at a time, into the molten chocolate mixture, turning them quickly with 2 forks until covered in chocolate.

4. Take them out of the chocolate mixture and allow any excess chocolate to drip back into the bowl. Transfer them to the lined baking sheets to dry.

5. Continue the process until all of the balls are coated. You will have to work quickly, as the chocolate can harden very fast, and the cake balls can disintegrate if left in the warm chocolate for too long.

6 Melt the white chocolate coating bark as above. Using a teaspoon, drop a little of the white chocolate mixture on to the top of the hardened fruit cake balls, so that it looks as if they have been drizzled with icing, or snow. The white chocolate should drip down the sides a little bit.

7 If you are feeling ambitious, small slivers of glacé cherries and candied angelica can be cut to resemble holly leaves and berries and stuck to the still molten white chocolate.

8. Leave the cake balls to rest until the white chocolate is quite hard. STORE Will keep in the refrigerator for 5 days.

Fruit Cake Balls