Christmas Pudding Truffles
A quick and easy dessert that takes very little time and only a few ingredients. Perfect for Christmas dessert, afternoon tea or for the most adorable Christmas gift
Servings: 40 approx
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