Christmas Pudding Truffles
Prep Time
30 mins
Total Time
30 mins
A perfect mini Christmas chocolate pudding truffle recipe that makes a great edible gift
Course:
Cakes, Christmas, Tea Time
Cuisine:
British
Keyword:
christmas pudding truffles
Servings: 12
Ingredients
- 150 g dark or milk chocolate
- 80 g unsalted butter
- 200 g chocolate sponge cake home-made or shop bought
- 75 g dried cranberries
- 25 g raisins
- 25 g pecan nuts roughly chopped
- 1/2 tsp vanilla extract
For the decoration:)
- 100 g white chocolate melted OR use Royal icing mixed with water according to the packet instructions
- red & green fondant icing for the leaves and holly berries
Instructions
-
Melt the chocolate and butter over a pan of simmering water then set aside to cool slightly
-
In a separate bowl break up the cake into crumbs with your fingers. Add in the cranberries, currants and nuts which you should break up into pieces by hand
-
Place the cake, fruit & nut mixture into a food processor and pulse a few times until the mixture forms lumps and begins to look like a sticky mass. Don't overwork it though
-
Put the crumb mixture back into a bowl and add the melted chocolate mix, vanilla, pinch of sea salt and the icing sugar
-
Stir thoroughly and then refrigerate for about 1 hour
-
Line a baking sheet with parchment, then take a tablespoon of the mixture and roll it into a walnut sized shape with your hands
-
Put the truffles in the fridge to set for another hour
For the decoration:)
-
Shape your red and green fondant icing into holly leaves and berries for decoration
-
Melt the white chocolate in a bowl over a pan of simmering water until melted
-
Place a teaspoon of the melted chocolate over the chocolate truffle then decorate with your berries and leaves shaped from the icing
-
Leave to set in the fridge for at least an hour before serving
-
The truffles can be frozen (undecorated) for eating at a later date. If you want to give them as gifts nearer to Christmas, you can freeze them and decorate once defrosted