These Mini Christmas Pudding Truffles are a gorgeous little dessert for Christmas. Super easy to make, using any Christmas cake or pudding. Coated in chocolate, with cute little holly decorations, they’re a miniature Christmas Pudding that’s perfect for dessert, afternoon tea, or for the most delightfully festive gift!
What are Christmas Pudding Truffles?
Mini Christmas Puddings are literally just Christmas Cake rolled into a ball and coated in chocolate! The cake balls are rolled in dark chocolate, then drizzled with white chocolate melts. My sister has been making these for years (yes, another recipe I’ve stolen from her!) and she tops hers with red and green lollies or glacé cherries, but I found some cute little holly sprinkles and decided to use those.
How to Make Mini Christmas Pudding Truffles
Mini Christmas Pudding Truffles are so easy to make, using any leftover Christmas Cake or Pudding and some chocolate and sprinkles. If you use my Four Ingredient Christmas Cake there’s no need to add anything else, as it’s super moist already! If you use a store-bought cake or pudding, you may need a little brandy to help bring the cake crumbs together.
Here’s What You’ll Need:
Ingredients:
- Christmas Cake or Pudding
- Brandy (optional, if the cake you’re using is dry)
- Dark eating chocolate: I use either Lindt or Callebaut -use the best quality you can find
- White chocolate melts: I use Cadbury or Nestle, as they melt beautifully and are usually whiter in appearance
- Sprinkles or red and green lollies/glacé cherries
Equipment:
- A strong food processor to moosh up the cake
- Small to medium cookie scoop (not essential, but you get evenly-sized cake balls)
- A microwave safe bowl for melting the chocolate or a Chocolate Melting Tank (I use this one)
- Chocolate fork or regular fork for lifting the cake balls out
- Food tweezers are handy for when you’re using small decorations
Tips for Perfect Cake Balls
- Use a strong food processor to chop up the cake, but don’t add all of the cake at once, as it will overload the machine. I usually do it in 3-4 batches
- A cookie scoop helps to keep the cake balls uniform in size
- Wear food handling gloves! Cake balls get sticky and gloves will save you a ton of mess (and keep your skin from drying out)
- After scooping out the cake mix, freeze the mixture for 10 minutes, then roll again. My Four Ingredient Christmas Cake is super moist and will roll better if frozen.
- A chocolate melting tank is fantastic if you’re working a lot with chocolate, but for making these puddings, a microwave safe bowl will suffice. You may need to reheat the chocolate once or twice to keep it at the right consistency.
- After dipping the cake balls in chocolate, lift them out with a fork and give it a gentle shake and tap to shake off the excess chocolate. That way you won’t get little pools of chocolate at the bottom of your Christmas Pudding Truffles
- Once the dark chocolate has set, drizzle the tops with white chocolate, but only do a few at a time -you need to get the decorations on before the chocolate sets!
How to Store Mini Christmas Puddings
You can keep the finished Mini Christmas Pudding Truffles in an airtight container in the freezer for a few months or in the fridge for a few weeks (although I’ve been snacking on mine from the fridge for the past month and they’re still perfect!)
I hope you love these Mini Christmas Puddings as much as we do and that they become a regular in your home every Christmas. They really are a cute little treat that everyone enjoys at Christmas (even the people who think they don’t like Christmas cake!)
Christmas Pudding Truffles
Ingredients
- 1 kg Fruit cake Four Ingredient Christmas Cake or any other Christmas cake
- Brandy (optional) not needed with my 4 ingredient cake, but may be needed if the cake you are using is dry
- 500 g Dark eating chocolate see notes
- 50 g White chocolate melts
- Christmas sprinkles, glacé cherries or red and green lollies (such as jubes or M&M's) to decorate
Instructions
- Break the cake into chunks and add one chunk at a time to your food processor, blitzing each batch for about 10 seconds
- If the cake you are using is crumbly, add enough brandy (or melted chocolate works well) to bring the mixture together
- Use a small cookie scoop to scoop out mounds of the mixture, placing them on a lined tray. Place tray in the freezer for 10 minutes, to help the mixture stiffen (this is necessary when using my 4 ingredient Christmas cake, as it's very moist)
- While the mixture is in the freezer, heat your dark chocolate. In a microwave safe bowl, heat the chocolate for 1 minute, then stir briskly. Repeat in 20 second blasts, stirring briskly in between. Be careful to only heat the chocolate until it has just incorporated after stirring.
- Take the tray from the freezer and, wearing food handling gloves (the mixture gets sticky!) roll each mound of mixture into a ball
- Dip each ball into the melted chocolate, then remove using a fork, giving it a light shake and tap to remove excess chocolate. Place on a lined tray and continue with the rest of the balls.
- Once all of the balls are coated, melt the white chocolate melts in a small cup, then transfer to a small snaplock back. Snip a small corner of the bag and drizzle the white chocolate over the truffles to create a Christmas pudding. Only drizzle about 3-5 puddings, then decorate them, as the white chocolate will set quickly.
- Once all puddings are decorated, they can be stored in the fridge in an airtight container for about 3-4 weeks, or in the freezer for 3 months
Notes
- Dark chocolate works well with these truffles, as it's too sweet.
- Use good quality eating chocolate, such as Lindt or Callebaut -these both melt beautifully
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