Chocolate Covered Fruit Cake Balls
|Fruitcake||2 Cup (32 tbs), crumbled|
|Chocolate||7 Ounce, cut into bits (bittersweet)|
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.
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.
Serving size: Complete recipe
Calories 1229 Calories from Fat 573
% Daily Value*
Total Fat 67 g103.6%
Saturated Fat 36.1 g180.6%
Trans Fat 0 g
Cholesterol 4.3 mg1.4%
Sodium 254.1 mg10.6%
Total Carbohydrates 178 g59.4%
Dietary Fiber 14.9 g59.6%
Sugars 133.8 g
Protein 11 g21.7%
Vitamin A 0.5% Vitamin C 0.72%
Calcium 9.2% Iron 44.4%
*Based on a 2000 Calorie diet