With these little adorable treats it’s definitely feeling alot like Christmas.
I decided to make these to use up a Christmas pudding left over from last year that hadn’t been opened and had been languishing in the cupboard. However, it’s a great way to use up leftovers from pudding on Christmas Day.
They look so darn cute that if you popped them in gift boxes or into cellophane bags tied with ribbon they would make great Christmas gifts or hostess gifts. During the holidays there are so many parties and visits to relatives, so these are unique way to say ” thanks for having us”. They’re also incredibly easy to make and no baking involved… unless you count melting chocolate baking!
Christmas Truffles- Although no matter how cute they are I can’t take the credit for the recipe as this is a Nigella Lawson recipe.
Left over cold Christmas pudding or cake about 450 grams. Alternatively you can buy one specifically, heat in the microwave and then leave to cool.
60ml of Sherry or brandy
2 tablespoons of golden syrup
150 grams of dark chocolate.
150 grams of white chocolate
Glace cherries ( red and green) – if you can’t find green coloured glace cherries then you can use a green icing pen like I did. I had these in the cupboard already and got them in a pack of 4 along with red, yellow and blue. These are were used to create a holly for the top of the truffle so whatever you feel would work, then go for it.
Line baking trays with greaseproof paper.
In a saucepan, bring some water to the boil and place a bowl on top to make a poor man’s bain-marie. Break up the dark chocolate and add to the bowl and slowly melt the chocolate. Leave to cool for a few minutes.
In a large bowl, add the Christmas Pud and break it up. Add the golden syrup and the brandy or sherry or whatever alcohol you have to hand and mix well.Then add the melted chocolate and mix well.
This is the icky bit, so if you have disposable gloves that can be used with food, then I’d recommend using them! Pinch a bit of the mix and roll in your hands to form small truffle size balls. Place on the grease proof paper. Keep going until all the mix has been used up. I made some of mine slightly too big, however it is better to keep them small, especially if you have been heavy handed with the alcohol like I was!
Place the truffles into the fridge to firm up.
In the mean time, creating another Bain-marie, melt the white chocolate and cut up the glace cherries. The red into small bits to form the holly berries and the green cherries to form leaves. If you are using green icing pen instead then you will need to add the icing direct to the truffle, so leave that to the side for a minute.
I would leave the melted white chocolate to cool for a bit, to firm up to make it less messy when using.
Dripple some of the white chocolate on the top of the truffle, then add the bits of the cherry or cherries on top. Or use your green icing pen to add the holly leaves. Continue until you have decorated all the truffles, then leave for the chocolate to set.
Then gift box to give as gifts or serve on a serving plate as after dinner treats to guests. Or my favourite is curl up on the sofa, with a Christmas movie, cuppa tea and eat all these morish Christmas Pudding Truffles to myself!
Wishing you all a Merry Christmas!!