Chocolate malt truffles

400g 70% dark choc, chopped
3/4 cup thickened cream
1 cup cocoa powder
35-40 chocolate coated malt balls

1. Line an oven tray with baking paper. Put chocolate and cream ina medium heatproof bowl over a pan of simmering water. Stir with a metal spoon until mixture is melted. Refrigerate for 2 hours or until firm.
2. Put cocoa on a sheet of baking paper. Roll a heaped tsp of chocolate mix around a malt ball, then roll in cocoa powder. Put on prepared tray. Repeat with remaining mix and malt balls.

Frosted cointreau balls

Makes about 26 balls

4 cups cake crumbs form a light fruitcake or madeira cake
1 cup almond meal
135 ml thickened cream
1 tbsp cointreau
finely grated rind of an orange
2 cups of pure icing sugar, sifted
1/4 cup hot water
assorted white sprinkles

1. Combine crumbs and meal in a mixing bowl. Make a well in the centre, add cream, cointreau and rind and mix to combine. Refrigerate for 30 mins.
2. Line a flat tray with baking paper. Roll tablespoons of mixture into balls and arrange on prepared tray and refrigerate for 20 mins. Put icing sugar in bowl and add enough hot water to make a thin pouring consistency. Put sprinkles on a seperate sheet of paper.
3. Dip each ball into the icing and let excess drain away. Toss icing-coated balls in sprinkles, put back on tray and leave ina cool, dry place for 30-40 minutes to dry and set.