Christmas Pudding Chocolate Truffles!

Deliciously Chocolatey Truffles made into 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! Honestly, just LOOK at them! They’re so cute and so much easier to make then you think!

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 do struggle to share them slightly, as they’re just delicious to be honest.



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. I wouldn’t recommend using White Chocolate, however, as that could end up tasting a little bit odd. Also, the ganache you need to make it is completely different to the recipe.

You can also add some flavourings to your mixes 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! I’ve made these into Mint Flavoured, Orange flavoured and all sorts, just by using high-quality flavourings. The best thing you can do is split the mixture up and make multiple flavours from just one batch!



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 too! They are worth the effort in decorating if you want that cute touch – but if not, the base recipe is utterly delicious!  The thing I adore most about these though, is they just look so much more special in comparison to fudge. Both are equally as delicious, but honestly, these are super cute.

I personally use Ready Made Royal Icing for these, as it leaves the perfect finish. It’s thicker than usual water icing, and it just looks the part. For the holly leaves, I used White Fondant and coloured a small amount green, and a small amount red. You really don’t need too much at all, but this is the easiest and most straightforward way! My Little Truffle Boxes that I have served them in are just small confectionary boxes that I found in Hobbycraft, but they do the job perfectly.


Christmas Pudding Chocolate Truffles!
Prep Time
10 mins
Cook Time
10 mins
30 mins
Total Time
20 mins

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

Course: Sweets
Cuisine: Truffles
Keyword: Christmas
Servings: 40 Truffles
Calories: 121 kcal
Author: Jane's Patisserie
Truffle Mix
  • 200 g Milk Chocolate
  • 200 g Dark Chocolate
  • 300 ml Double Cream
  • 50 g Unsalted Butter
  • 1/2 tsp Sea Salt
  • 250 g Milk Chocolate
  • Ready-to-use White Royal Icing
  • Green Fondant
  • Red Fondant
  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.

  6. 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.

  7. 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.

  8. 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!

Recipe Notes

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!

Nutrition Facts
Christmas Pudding Chocolate Truffles!
Amount Per Serving
Calories 121 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 13mg 4%
Sodium 34mg 1%
Potassium 74mg 2%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 7g
Vitamin A 2.9%
Vitamin C 0.1%
Calcium 1.2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.


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!

    1. I’ve never made truffles with evaporated milk as I make them the traditional way with Cream. I would say they would last till the creams use-by date for definite, and stored in the fridge!

  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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