Christmas Pudding Truffles

These little Christmas Pudding Truffles are Christmas in a mouthful. They are one of Aaron’s favourite, mainly because they contain fruit cake, but I have also had people who don’t like fruit cake love these.

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In the lead up to Christmas every year, I like to choose 5 or 6 delicious Christmas treats and bake them. These are for us to enjoy as a family, but also if someone pops round I have something festive to offer, and when we go to Christmas parties I will take a selection as a little thank you. Baked goods are also a great idea for teachers and coaches. In previous years I have also made hampers for family members, but I have 3 kids now, so time is of the essence.

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There are literally only 4 ingredients in these truffles and they are VERY easy to make. If you have a bit more time and like them to look pretty (as I do), you can decorate them with a toothpick and some food colouring. It does take a bit of time, but they look so good when they are done. An alternative to drawing holly and ivy onto every truffle is to use chopped place cherries and mint leaf lollies to give the same effect.

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When topping these with white chocolate, I suggest melting the chocolate and leaving it to thicken up for 5-10 minutes in the fridge. This helps the white chocolate to sit on top of the truffles, as opposed to dripping down the sides. I have made this recipe family friendly and used orange juice, but if children won’t be eating them, I highly recommend using some cointreau or brandy.

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I hope you have some time to give these delicious morsels a go this festive season.

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Enjoy xx

Ingredients:

  • 350g dark fruit cake, crumbled
  • 150g 70% dark chocolate, melted
  • 1/4 cup freshly squeezed orange juice
  • 1-2 tbs Cointreau or brandy (optional – if using use 1-2 tbs less orange juice)
  • 100g white chocolate, melted

Method:

  1. Place the crumbled fruit cake into a large bowl
  2. Add the melted chocolate, orange juice and alcohol (if using) and mix with a wooden spoon until it comes together.
  3. Roll into balls the size of a ping pong ball. Refrigerate for at least 1 hour or until firm.
  4. When ready to top these truffles, place the white chocolate into a microwavable bowl and heat on high for 1 minute. Remove from the microwave and stir. Microwave for a further 30 seconds if needed, and continue until just melted.
  5. Place in the fridge for 5-10 minutes to thicken up.
  6. Remove truffles and chocolate from the fridge and top each truffle with ~ 1/4 tsp of white chocolate. Once all truffles are topped, return to the fridge for 10-15 minutes.
  7. Using a toothpick and some red and green food colouring, draw some holly and ivy on each truffle.
  8. Store in the fridge in an airtight container or in the freezer.

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