Christmas Pudding Truffles Recipes

CHRISTMAS PUDDING CHOCOLATE TRUFFLES!

Steps:

• Heat the double cream in a pan until it just starts to boil and then turn off the heat - mix in the 400g of chocolate and then the butter and sea salt until it is fully combined.
• Pour it all into a container and leave in the fridge for at least 3-4 hours, or preferably overnight.
• Using a cup of hot water, Shape the truffles using a melon baller or two spoons to create small rounds - I dip my melon baller into the hot water each time to clean off any excess and make it easier for the mixture to drop out
• Place back in the fridge for a couple more hours or a quick blast in the freezer so the mixture is very cold again to prevent the truffles melting when decorating.
• Melt the chocolate for decoration and dip each truffle into it trying to keep the coating light so that not much drips off and rest on a piece of greaseproof paper.
• If your chocolate is fresh out of the microwave and very very hot, this might melt the truffles slightly, so be careful! Leave to set fully in the fridge - roughly 1 hour.
• Whilst setting, cut out some little green holly leaves using a cutter - and dot on some little red balls (as shown) and leave them to harden.
• Once the truffles are set, using some white icing - drizzle on to the truffles like the top of a Christmas Pudding (as shown in the pictures) and top with one of the little leaf decorations!

CHRISTMAS PUDDING TRUFFLES

Steps:

• Break up the Christmas pudding or fruit cake in the bowl of a food processor and blitz until it forms coarse crumbs
• Place the dark chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water. Stir until the ingredients melt together and the mixture becomes smooth. Add the melted chocolate and brandy to the Christmas pudding or fruitcake crumbs, and stir to combine
• Line a tray with baking paper. Roll large tablespoonfuls of the mixture into balls, and place on the lined tray. Transfer into the fridge to chill for 45 minutes
• Meanwhile, place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir until the chocolate has melted and becomes smooth. Use a teaspoon or piping bag to drizzle the melted white chocolate over the truffles, and decorate with the slices of cherries

CHRISTMAS PUDDING TRUFFLES

Steps:

• Roll level tablespoons of the mixture into balls; place on baking-paper lined tray. Refrigerate balls while preparing the coating.
• Place extra dark chocolate and oil in a medium heat-proof bowl. Place bowl over a pan of simmering water; stir until melted. Using a fork or skewer, dip balls into chocolate mixture; drain off excess. Return balls to tray. Refrigerate for 15 minutes or until chocolate is set.
• Spoon warm white chocolate over top of puddings; decorate with marzipan leaves. Refrigerate until set.
• Makes about 35.

CHRISTMAS PUDDING TRUFFLES

Steps:

• Break up 250g (8½oz) of the dark chocolate into a glass or ceramic bowl. Place the bowl over a pan of simmering water to melt the chocolate. The bowl shouldn't be in contact with the water, as you want the chocolate to melt slowly. Once chocolate is melted, add the double cream, stir in and heat for one minute.
• Remove from heat, crumble in the cooked Christmas pudding and mix well. Stir in the spiced ginger preserve. Transfer to a smaller bowl. Leave to cool, then cover in cling film and put in the freezer for at least an hour to set.
• Scoop up a heaped teaspoonful of truffle mix and roll in the palms of your hands to form a ball. Roll in cocoa powder and dust off excess. Place on a baking tray dusted with cocoa & put back in the freezer until ready to decorate. [Note - If the truffle mix is too soft & sticky to roll, leave in the freezer for longer. If too firm to scoop, leave at room temperature for 5-10 minutes to soften slightly.]
• Stick a skewer into the base of each truffle. Pop back in the freezer. Break up the remaining 100g (3½oz) of the dark chocolate into a glass or ceramic bowl. Place the bowl over a pan of simmering water to melt the chocolate. Remove from the heat. [Note - If you want to properly temper the chocolate, so it is nice and glossy, now is the time to do so. I didn't do this, as I think the matt finish looks more like a Christmas pudding.]
• Dip each truffle into the melted chocolate & spoon chocolate over any parts of the truffle which aren't covered in chocolate. Holding the skewer over the bowl, rotate it gently so any excess chocolate drips off the truffle back into the bowl. Stand the skewers (truffles uppermost) in a tall glass & leave to set at room temperature. Once the chocolate coating is set, remove the truffles from the skewers by gently twisting to break the seal and pull out. Place the truffles on greaseproof paper.
• Break up the white chocolate into a clean glass or ceramic bowl. Place the bowl over a pan of simmering water to melt the chocolate. Remove from the heat & allow to cool slightly. The white chocolate needs to be hot enough to still be runny but not so hot it will melt the dark chocolate. Take a teaspoonful of white chocolate and drop it onto the top of a truffle, allowing it to flow slightly down the sides. Whilst the chocolate is still wet, add a decoration of three holly berries & three holly leaves. Repeat with the remaining truffles and leave to set at room temperature.