This recipe will make good use of any extra fruitcake. Orange juice can be substituted for orange liqueur. Cocoa powder can be substituted for the sifted confections’ sugar.
1 Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
2 Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
3 Shape into 1 inch balls and chill at least 20 minutes. Before serving, roll in icing sugar or coca powder and chill for 20 minutes.