A fun, messy-but-nice thing to do with the kids during the holidays, these rich mouthfuls end up tasting a little like Christmas pudding! I remember the chocolate truffles of my childhood all being made from cake crumbs and these brought me right back. Inside, the tamarind adds a welcome note of sourness while the chocolate smooths everything along. You could also cover them in melted chocolate or chocolate shavings for a little extra poshness.
A third to a half a barmbrack, crumbled
75g unsalted butter
1 tablespoon tamarind paste
Chocolate powder or chocolate shavings for dusting
Melt the chocolate with the butter over a bain-marie or in the micro-wave. Add the tamarind paste and stir it all into the cake crumbs.
Let it cool and harden slightly in the fridge before taking small teaspoonfuls and rolling them quickly in the palms of your hands.
Roll again in the chocolate powder or flakes and leave to harden completely.
The truffles are best served at room temperature so leave them, covered, in the fridge until 20 minutes or so before you’re serving them.
Photography by Marta Miklinska. Food Styling by Trish Deseine.