Crunchy Toffeed Macadamia and Fruit Mince Truffles

Method

• Step 1
  Place macadamias on a baking paper-lined baking tray. Place sugar and 1/2 cup water in a small saucepan over medium-high heat. Cook, stirring, for 3 to 5 minutes or until sugar is dissolved. Bring to the boil. Reduce heat to medium. Boil, without stirring, for 5 to 8 minutes or until mixture turns dark golden. Pour over macadamias. Set aside for 30 minutes or until hard.
• Step 2
  Meanwhile, place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and combined. Set aside for 30 minutes or until mixture cools and thickens.
• Step 3
  Break up macadamia toffee. Transfer to the bowl of a small food processor. Process until chopped (do not allow mixture to become too fine or it will lose its crunch). Add fruit mince and half the macadamia mixture to the chocolate mixture. Stir to combine. Refrigerate for 10 minutes or until mixture is thick enough to shape into balls.
• Step 4
  Using 2 level teaspoons of chocolate mixture at a time roll into balls. Place on baking paper-lined tray. Refrigerate for 10 minutes.
• Step 5
  Meanwhile, place extra chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Set aside for 10 minutes to cool.
• Step 6
  Dip 1 truffle into melted chocolate to coat. Using a fork, lift truffle out, allowing excess chocolate to drain. Return to tray. Sprinkle with a little remaining macadamia mixture. Repeat with remaining truffles. Refrigerate for 10 minutes or until set. Serve.