Christmas Pudding Chocolate Truffles!

Deliciously Chocolatey Truffles made in to mini Christmas Puddings! Cute little gifts for the Festive season!


Many of you have been asking me for a Christmassy Truffle recipe this year, and I already have a couple.. My Baileys Truffles and my Peppermint Truffles make amazing flavoured little truffles – but I wanted to show you all these little guys. Simple Chocolate Truffles, decorated like mini little Christmas Puddings! 🙂

I have made these for a few years, but as this is my first proper Christmas on the blog, I am only sharing this now! They are covered in a delicious milk chocolate shell, drizzled with a white icing, and decorated with mini Holly Leaves! 🙂 Everyone always gives such good compliments about these – and they are the perfect little gift for Christmas!


I use a mixture of Milk & Dark chocolate in my Truffles as I like them to be rich, but not as rich as completely Dark Chocolate – but feel free to use all milk (add 50g more) or just Dark Chocolate (use 400g). I also add some salt to my mixture because I utterly LOVE and adore salty chocolate and sweet foods, its just my absolute favourite. You can also add some flavourings to your mix such as Rum or Whisky – add these at the end of the truffle mixing however, so when everything is melted and combined (or it might split!) – but I made the base recipe child friendly!

When I posted my Peppermint Fudge recipe last week as my first Christmas sweet recipe of 2015 they had such a massive response – so I hope these do to! They are worth the effort in decorating if you want that cute touch – but if not, the base recipe is utterly delicious!  Enjoy!


I make 40 truffles out of this mix!


Truffle mix 
– 200g milk chocolate chips/chunks
– 200g dark chocolate chips/chunks
– 300ml double cream
– 50g butter
– 1/2 tsp Sea Salt

To decorate
– 250g milk chocolate
– Ready-to-use White Royal Icing (or make up a stiff water icing with regular icing sugar!)
– Green Fondant
– Red Liquid Icing/Writing Pen



1) 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 until it is fully combined.

2) Pour it all into a container and leave in the fridge for at least 3-4 hours, or preferably overnight.

3) 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

4) 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.

5) 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.

6) 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.

7) 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!


Tips and Ideas

Often if my truffles are misshapen I roll them in my hands so that it becomes smoother and hopefully rounder – you might want to wear some gloves for this though, as it can get messy! I use a dipping tool to help me with the decorating of the truffles, but you could also stick each truffle into a cocktail stick and stand them up in some polystyrene so the excess drips off itself!

I use Ready-Made Royal Icing from Renshaw and loosen it slightly with a couple of drops of water to make my pudding top – you can use some regular Icing sugar to make a stiff icing, and use that instead however. (Use 100g of Icing Sugar, and add 1tsp of water at a time till you get a thick drizzling consistency!) OR you can use some melted white chocolate!

These truffles (if the cream has a good date) will last for 1 week in the fridge!



Find my other Christmas & Sweet Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Hi Jane. I’d like to make some truffles that include Rhubarb and ginger gin liqueur (mumsie in law loves it so would be a great Christmas gift). Which of your truffle recipes would be best for this and how much liqueur would you recommend adding? Would it be possible to make them with white chocolate as that might suit the gin flavour better 🙂 . Appreciate any help/suggestions

  2. Hi Jane,
    Could the cream be substituted with evaporated milk? How long do these last & how should they be served?
    Thanks so much!

  3. Hello, is the chocolate that you need 400g in total or 300g? And 350h for all milk chocolate? I’m sorry I’m just really confused lol xx

  4. These look so Christmassy and I adore truffles. I have recently been given a beautiful glass truffle plate, hand painted with holly and ivy. These truffles would look perfect on it – just adding cream to my shopping list ?

  5. Hey, I was just in the middle of writing my post about some christmas pudding chocolate truffles I’d made when I thought I’d take a break and I saw yours! Great minds think alike, haha! They look flawless, well done. 😀

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