Raw Chocolate Mince Truffles

for the sweet + spiced mincemeat

1. Wrap the whole spices up in a piece of cheesecloth and tie a knot in the top. This will save you fishing them out later when you want to use the mix.
2. Combine first set of ingredients in a pot and bring to a boil for 1 minute, then reduce to a simmer.
3. Simmer 5 minutes, remove from the heat and allow to come to room temp. The point of this is to cook out the alcohol and allow the spices to open up in the liquid.
4. Add all other remaining ingredients to the brandy and stir to combine.
5. Marinate the fruit for at least 24 hours in the fridge and up to 3 days. Remove the spice parcel before using in the recipe below

for the mincemeat truffles

1. It’s important that the water is warm/hot and the chocolate is shaved before you start this recipe.
2. The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
3. Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
4. Once the chocolate is fully melted and the mix is silky smooth, add the mincemeat and pulse to combine. We want to keep some texture from the fruits.
5. Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
6. Leave the mix uncovered at room temp until it’s completely cooled. Wrap with plastic wrap and place in the fridge for a few hours to set completely.
7. Once set, roll the mix into small balls. You can wear gloves to avoid them melting too much as you roll.
8. Place them back in the fridge whilst you prepare the chocolate for enrobing.
9. Check out the video above or here for step by step enrobing instructions.
10. Once truffles are enrobed and set, you can roll them in the cacao powder.
11. Store in an airtight container in the fridge for up to 1 week.