For decorating, you can buy 24 carat edible gold leaf from speciality art shops or cake decorating suppliers.
ingredients
makes about 25
2 cups Madeira cake crumbs
2 tablespoons chopped glace orange peel or glace apricots
1 tablespoon apricot spread
2 tablespoons cream
3 1/2 ounce white chocolate, melted
chocolate coating
5 ounce white chocolate, chopped
3/4 ounce white vegetable shortening (Copha), chopped
method
1. Line a baking tray with foil. Combine the cake crumbs in a bowl with the chopped peel or apricots, spread, cream and melted chocolate. Mix until smooth, then roll into balls using 2 teaspoons of mixture for each.
2. To make the chocolate coating, combine the chocolate and shortening in a heatproof bowl.
3. Bring a pan of water to the boil, remove from the heat and sit the bowl over the pan, making sure the bowl does not touch the water. Stir occasionally until the chocolate and shortening have melted.
4. Dip the balls in chocolate, wipe the excess off on the edge of the bowl and leave them to set on the tray. Decorate with gold leaf, if desired.
more information
These truffles can be made up to 2 weeks ahead.
