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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.

Alternative flavours

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!

Gift idea

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!

Deliciously chocolatey truffles made into mini Christmas puddings! Cute little gifts for the festive season!
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Category: Sweets
Type: Truffles
Keyword: Christmas
Prep Time: 10 minutes
Cook Time: 10 minutes
Decorating: 30 minutes
Total Time: 20 minutes
Servings: 40 Truffles
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


  • 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!

Find my other 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. Andrea Freel on October 1, 2023 at 11:11 am

    Where can I get a holly cutter please? X

  2. Janie Undis on January 2, 2023 at 10:57 pm

    Hi there, I’m thinking about making these but I’m wondering, what is double cream? I’ve heard of whipping cream, or heavy cream.

    Thanks in advance

    • Jane's Patisserie on January 3, 2023 at 2:48 pm

      Hiya! Double cream is the fattiest liquid cream in the UK, so you would need to use your equivalent. Hope this helps! x

  3. Alison on December 7, 2022 at 8:19 pm

    Hey! I would love to make these for Christmas gifts.
    Just wondered if they would be ok left out at room temperature after making? If so, how long?

    • Jane's Patisserie on December 15, 2022 at 1:24 pm

      Absolutely, they’ll be fine for 3-4 days at room temp! Hope this helps! x

  4. Helen Ogilvie on December 2, 2021 at 3:38 pm

    I looked in hobbycraft and couldn’t find the boxes, and amazon search only gives me much bigger (16 truffles) or much smaller boxes (2-4 truffles). Please could you let me know what dimensions the boxes are that you have used as 9 truffles seems a perfect amount?! or even better, if at all possible, a link to the boxes you have on this post?
    Thanks in advance x

  5. Claire on November 25, 2021 at 10:39 am

    Really want to gift done if these for Christmas!!!

    Would it work to roll these truffles in cocoa powder rather than dunked in chocolate?

    Just thinking of putting a few different decoration styles together.

    • Jane's Patisserie on November 30, 2021 at 10:57 am

      Hiya! Yes you could – but your decoration may struggle to stick! Hope this helps! x

  6. Sophie Smith on November 18, 2021 at 11:39 am

    Can you freeze these once made please? x x

    • Jane's Patisserie on November 18, 2021 at 2:11 pm

      Hiya! Yes you can – hope this helps & enjoy! x

  7. Rita on September 17, 2021 at 1:22 pm

    Hi Jane

    The box that you have used to display the truffles in, where did you get this. I am going to make these and give them as gifts. Thanks 😀

  8. Natasha Randall on December 22, 2020 at 5:18 pm

    hi jane i was wondering how set the ganache has to be before you roll it into balls. i did mine earlier today and it’s still runnyish, it’s thick but still moves.

    • Jane's Patisserie on December 22, 2020 at 5:25 pm

      You might have to freeze it – what exact chocolate did you use? It might be that the cocoa content was too soft so it won’t set as well x

    • Natasha Randall on December 22, 2020 at 6:33 pm

      i used tesco’s own dark chocolate and dairy milk for the milk.. i was thinking i might have to freeze it! ahhh! 🙁

    • Jane's Patisserie on December 23, 2020 at 5:48 pm

      Ah okay, yes it could be the cocoa content then but the freezing may work anyway and then there are no worries! x

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  10. Hannah Southworth on December 7, 2020 at 4:15 pm

    Hi 🙂

    is the white icing the fondant icing? Just in the method it says drizzle? how do you get it to stick to the truffle?

    Thanks and cant wait to make them!!

    • Jane's Patisserie on December 7, 2020 at 8:05 pm

      It’s a royal icing which is like a thick liquid so I drizzled it on with the end of a spoon! It just naturally sticks! You can use fondant if you want, or melted white chocolate! x

  11. Carlie Thompson on December 7, 2020 at 3:26 pm

    Thank you for the recipe. I was wondering whether I could use white chocolate instead of milk to make white chocolate truffles?

    • Jane's Patisserie on December 7, 2020 at 3:49 pm

      You can, but the ratios are different and white chocolate is softer – I would use 600g white chocolate, and 150ml double cream.

  12. Abby Maguire on November 30, 2020 at 5:32 pm

    Hi Jane,

    Do you use cooking chocolate or just normal everyday milk and dark chocolates for the truffles?


    • Jane's Patisserie on December 1, 2020 at 10:33 am

      I use any chocolate – the dark chocolate should be 70% cocoa content or more, but otherwise any should work! I tend to find supermarket own or cooking chocolate is the best though x

  13. Lauren on November 30, 2020 at 8:20 am

    5 stars
    Hi Jane…
    Just a quick question, would the chocolate not bloom when left or is it because they’re stored in the fridge there won’t be a problem?recently tried my hand at tempering chocolate and it is SO HARD!
    Thankyou 🙂 x

    • Jane's Patisserie on November 30, 2020 at 10:48 am

      Blooming only tends to happen when moisture is a problem – these aren’t shiny because they aren’t tempered, but I don’t find they bloom for me!

    • Lauren Twynham on December 3, 2020 at 10:18 am

      Thanks Jane…. Merry Christmas!! 😉

  14. Kerry on November 29, 2020 at 11:37 am

    Can you freeze these with the choclate on them or not

  15. Laura on November 19, 2020 at 11:29 am

    Hi Jane! You don’t mention at what point you put the salt in the mixture but can see it in the ingredients list, can you please let me know? ☺️ X

    • Jane's Patisserie on November 20, 2020 at 9:25 am

      Ooops! Just mix it in with the chocolate x

  16. Becky on November 13, 2020 at 10:38 am

    5 stars
    Hi, Jane!
    I started making these last night. Chilled them overnight, but when I checked on the mixture this morning some of the butter had separated and was laying on top of the chocolate and cream mixture. What have I done wrong? Is it just a case of having taken it off the heat too soon so all the ingredients weren’t properly combined?

    Thank you! X

    • Jane's Patisserie on November 13, 2020 at 11:20 am

      It may be yes, or the mixture separated slightly – it should still be absolutely fine to use and shouldn’t cause a problem at all however! xx

    • Becky on November 13, 2020 at 1:45 pm

      Never mind, I know what I’ve done wrong. That’ll teach me to read the method properly before I jump straight in and mess it up, aha! X

  17. Sammie on November 10, 2020 at 2:37 pm

    Hi Jane, what sized melon baller did you use? I can’t wait to make them!

    • Jane's Patisserie on November 10, 2020 at 8:30 pm

      I honestly am not sure I’m afraid – it’s just a standard melon baller but I guess it’s about an inch?! x

  18. Leanne Lancaster on November 7, 2020 at 11:47 am

    I’d like to make these as Christmas gifts, could I make batches and freeze prior to adding the iced decorations?

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  21. Jo Davis on November 20, 2018 at 8:04 pm

    These look so scrummy I can’t wait to make them. Can I ask, what brand of chocolate do you use?

    • Jane's Patisserie on November 21, 2018 at 9:27 am

      Either Callebaut if I am bulk buying (because I get through so much chocolate every week!), or something really simple like Tesco/Sainsburys/Asdas/etc own brand.

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  24. Laura on December 14, 2017 at 2:11 pm

    Hi do they need to be kept in the fridge? If they aren’t how long would they be ok for 🙂

  25. Aliya on November 7, 2017 at 11:09 pm

    Hi, love this idea! Where did you get the little white boxes from to give them as a gift??

    • Jane's Patisserie on November 8, 2017 at 6:21 pm

      Places such as hobbycraft sell them or amazon!

    • Aliya on November 12, 2017 at 10:35 am

      Ok thanks

  26. Judy on December 16, 2016 at 6:24 pm

    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

    • Jane's Patisserie on December 18, 2016 at 7:45 pm

      Hiya! Have a look at my Amaretti & Rum truffles on my blog for a hint.. however, I think it would work well with milk/dark chocolate as well which is already in the post! 🙂

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  28. Meadow Brown Bakery on December 8, 2016 at 10:51 pm

    They are so cute and they look delicious

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  30. Niamh Doyle on November 14, 2016 at 12:17 am

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

    • Jane's Patisserie on November 14, 2016 at 8:45 am

      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!

  31. Gina on November 12, 2016 at 7:12 am

    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

    • Jane's Patisserie on November 12, 2016 at 5:14 pm

      It’s 400g if you’re doing Dark and Milk, or just Dark. Its 450g if you want just Milk 🙂 x

  32. All That I'm Eating on December 15, 2015 at 12:53 pm

    I love making things like this for Christmas and these are so pretty.

  33. Sammie on December 14, 2015 at 8:11 pm

    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 ?

    • Jane's Patisserie on December 15, 2015 at 8:22 am

      Now that sounds so adorable! Haha and thanks Sammie 😉

  34. artybaker on December 14, 2015 at 11:20 am

    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. 😀

    • Jane's Patisserie on December 14, 2015 at 11:26 am

      Thank you! ☺️ yeah I’ve seen so many little treats even like Rice Krispie cakes decorated like Christmas puddings so I couldn’t resist!!

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