Chocolate-Covered Fruitcake Balls

1. 1

   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.

2. 2

   Let the balls stand, uncovered, in a jelly-roll pan lined with wax paper for 30 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   Chill the balls for 30 minutes, or until the chocolate is hardened.

6. 6

   The fruitcake balls keep, covered and chilled, for 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.