Sprinkle the fruit with the brandy or orange juice, cover with cling wrap, and stand for one hour

Combine cake crumbs, orange rind, icing sugar, melted dark chocolate with the fruit mixture

Roll level teaspoons of the mixture into balls onto trays lined with baking paper

Refrigerate until firm

Spoon small amounts of melted white chocolate onto a tray lined with alfoil

When the white chocolate is almost set, place a chilled truffle on each chocolate piece

Drizzle the remaining white chocolate over each truffle to resemble custard and decorate with tiny bits of cherry