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Deliciously chocolatey truffles made into mini Christmas puddings! Cute little gifts for the festive season!
Christmas pudding truffles!
Christmas pudding truffles!! 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!
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.
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. 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.
I personally use readymade 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!
Christmas Pudding Chocolate Truffles!
- 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
- 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.
- Alternatively, you can add both the chocolates, butter and cream to a bowl and microwave until smooth
- 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!
- 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 readymade 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!
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