Makes: 24
£0.53 per portion
Ingredients:
- 250g (9oz) plain sponge cake, into crumbs
- 5ml (1 tsp) Dr Oetker Almond Extract
- 50g (2oz) glacé cherries, finely chopped
- 50g (2oz) no-need-to-soak dried apricots, finely chopped
- 5ml (1tsp) ground cinnamon
- 200g (7oz) Dr. Oetker Continental White Chocolate, melted
- 100g (3 1/2oz) unsalted butter, melted
- 200g (7oz) Dr. Oetker Continental Plain Chocolate, melted
To decorate:
- 150g (5oz) Dr Oetker White Ready to Roll Icing
- Dr Oetker Gold and Silver Shimmer Spray
- 24 cocktail skewers or thin decorative sticks
Method:
- Divide the cake crumbs between 2 bowls and mix the almond extract and glace cherries in to 1 bowl, and the apricots and cinnamon into another.
- Bind the cherry mixture together with 50g (2oz) melted white chocolate and half the melted butter.
- Bind the apricot crumbs together with the remaining butter and 50g (2oz) melted plain chocolate.
- Bring both mixtures together with a wooden spoon and mix until smooth.
- Roll each mixture into 12 equal sized balls.
- Place on a plate lined with baking parchment.
- Chill until firm.
- Meanwhile, prepare the decoration.
- Roll out the white icing to a thickness of 5mm (1/4inch).
- Using a 4.5cm (1 3/4inch) wide star cutter, stamp out 24 stars, rerolling as necessary.
- Carefully spray the stars according to the directions on the cans, and set aside to dry.
- To finish, remelt the remaining white and plain chocolates as necessary.
- Dip the cherry cake balls in white chocolate to cover completely, and dip the apricot balls in plain chocolate.
- Put back on the lined plate.
- Chill until set.
To serve:
- Carefully skewer a silver or gold star and press gently into a chocolate covered ball.
- Keep in a cool place until ready to serve.
Recipe and photo credit by- Dr Oetker
