Pineapple chocolate truffles

The Lunchbox Book: Over 100 mix-and-match recipes to tempt your kids with – easy to make and great fun to eat, Emma-Lee Gow and Janet Smith 1988 London

Sweet Treats: Truffles

Makes about 12

50g (2oz) plain, milk or white chocolate; 25g (1oz) polyunsaturated margarine; 50g (2oz) sponge cake, crumbled; 25g (1oz) icing sugar, sifted; 10ml (2tsp) orange, apple or pineapple juice; chocolate vermicelli, to coat (optional)

1 Break the chocolate into squares and place in a small heatproof bowl with the margarine. Stand the bowl over a saucepan of simmering water and stir until the chocolate has melted.

2 Stir in the cake crumbs, icing sugar and fruit juice. Cover and chill in the refrigerator for about 30 minutes or until the mixture is firm enough to handle.

3 Dust your fingers with icing sugar and divide the mixture into twelve and roll into small balls. Coat in the vermicelli if using.

4 Put the truffles in petit four cases. Chill I the refrigerator until ready for transporting.

Packing and storage: Wrap in plastic wrap or foil for transporting. Store in the refrigerator for up to 2 – 3 weeks.