Go Back
Christmas Pudding Chocolate Truffles!

Christmas Pudding Chocolate Truffles: A Festive Delight!

Experience the joy of Christmas Pudding Chocolate Truffles, a delightful fusion of rich chocolate and festive flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 20 truffles
Course: Dessert
Cuisine: Christmas
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Ganache
  • 200 g Milk Chocolate Provides a sweet and creamy flavor; feel free to increase to 250g for a sweeter truffle.
  • 200 g Dark Chocolate Adds depth and richness to the truffles; using chocolate with at least 70% cocoa enhances the flavor.
  • 300 ml Double Cream Essential for a smooth ganache; cannot be substituted with evaporated milk.
  • 50 g Unsalted Butter Contributes to a glossy and luxurious texture.
  • 0.5 tsp Sea Salt Balances sweetness and enhances flavor; can be omitted if a sweeter truffle is preferred.
For the Decoration
  • 250 g Ready-to-use White Royal Icing Perfect for decorating to mimic a Christmas pudding.
  • Green Fondant Ideal for creating holly leaves; can color white fondant to achieve this.
  • Red Fondant Used for crafting the berries on the holly decoration.

Equipment

  • Medium saucepan
  • mixing bowl
  • Fork or dipping tool
  • parchment paper
  • Melon baller or spoons

Method
 

Step-by-Step Instructions
  1. Heat the cream in a medium saucepan over medium heat until steaming but not boiling, about 5 minutes.
  2. Add milk chocolate, dark chocolate, unsalted butter, and sea salt to warm cream. Stir until melted and smooth, about 2-3 minutes.
  3. Pour ganache into a container and cover with plastic wrap. Refrigerate for 3-4 hours or overnight until firm.
  4. Scoop portions of ganache and roll into 1-inch truffles. Refrigerate on a parchment-lined tray for 30 minutes.
  5. Melt additional chocolate in a heatproof bowl until glossy. This adds an outer layer to the truffles.
  6. Dip each truffle in melted chocolate and allow excess to drip off before placing back on the tray. Let sit for 15-20 minutes.
  7. While chocolate is setting, cut out holly leaves from green fondant and form berries from red fondant. Drizzle with white icing and decorate.
  8. Transfer decorated truffles to a serving platter or gift box. Store in the refrigerator for up to a week.

Notes

Optional flavor variations like mint or orange can be added to the ganache.