500g Christmas cake or dark fruit cake
150g dark chocolate, melted
75g white chocolate
6-8 red glace cherries
1. Crumble the fruitcake into a large bowl.
2. Add the sherry and stir, then fold in the melted dark chocolate. Use a spatula to bring the mixture together.
3. Form the mixture into balls (about 25g each) and place on a tray covered with non-stick baking paper. Refrigerate for an hour.
4. To decorate, melt the white chocolate and gently drizzle a little over each truffle. Top with chopped red glace cherries.