2 c Crumbled fruitcake
7 oz Fine-quality bittersweet
-chocolate; cut into bits
In a food processor grind the fruitcake until it forms a ball, scoop
up rounded teaspoons of it, and with dampened hands form them into
balls. Let the balls stand, uncovered, in a jelly-roll pan lined with
wax paper for 30 minutes. In a small metal bowl set in a saucepan of
barely simmering water melt the chocolate, stirring until it is
smooth, and remove the bowl from the pan. Balancing the fruitcake
balls, 1 at a time, on the tines of a fork, dip them into the
chocolate, letting the excess drip off, and transfer them to the wax
paper, reserving the remaining chocolate for another use. Chill the
balls for 30 minutes, or until the chocolate is hardened. The
fruitcake balls keep, covered and chilled, for 1 week.
Makes about 24 confections.
Yields
1 servings