Back home in Australia, every year it’s my job to do dessert at Christmas. It’s always an ice cream version of the classic Christmas pudding (think vanilla ice cream and boozy fruit with chocolate chips and macadamia nuts.) In Australia it’s hot at Christmas, it makes sense. In Ireland, it simply doesn’t work. It’s too cold to really crave ice cream at Christmas. So when I was thinking of what to give my work colleagues as a gift for being so lovely, I wanted to include flavours of a Christmas pudding, because it’ll remind me of home when I make it, but I couldn’t make my regular ice cream pudding. We get tonnes of chocolates at work, so I also wanted to include that in some way but with a twist (I really do think it’s possible to overdose on Heroes and Roses!) So here is my nod to my Australian Christmas but also a nod to the mountains of chocolates that people give and receive here in Ireland. I give you my chocolatey pudding Christmas Truffles. Makes 30.
Cooking: No cooking involved!
- 454g Store bought Christmas Pudding (I used Tesco’s Nut and alcohol free pudding.) Obviously, you can make your own, but I think it’s a bit of a waste using your best pudding for this unless you have left overs
- 50ml Captain Morgan, less if using a pudding with alcohol in it or for a not-so-boozy truffle
- 2 tbsp maple syrup
- 200g 70% dark chocolate
- 100g white chocolate
- Goji berries, to decorate
- Mint leaves, to decorate
- Break up the Christmas pudding into small pieces and put into a large bowl.
- Add Captain Morgan and the maple syrup. Stir to combine thoroughly and leave.
- Break the dark chocolate into small pieces and place in a microwave proof bowl. Microwave chocolate on a medium heat until starting to melt. Stir chocolate until all melted through.
- Pour melted dark chocolate over pudding mixture. Using your hands, mix thoroughly. If the mixture is too wet at this stage, allow the chocolate to firm up slightly before moving to the next step.
- Place a large piece of baking paper (approx 20cm long) on a clean work surface.
- Take a small amount of the mixture and roll into small balls. Place on the grease proof paper. The balls will look uneven and rough, but that’s ok, keep going until all the mixture is done. Pay attention to keep the sizes roughly the same. Wash hands half way through the mixture, to remove residue.
- Re-roll the balls with clean damp hands. Wash/rinse hands every 2-3 balls for an even, smooth finish. If making ahead, place the balls in an airtight container and store in the fridge until ready to decorate.
- When ready to decorate, take a handful of goji berries and inspect size. If too large, cut in half. Set aside in twos.
- Pinch off small mint leaves. Set aside with a pair of goji berries.
- Break the white chocolate into small pieces and place in a microwave proof bowl. Microwave chocolate on a medium heat until starting to melt. Stir chocolate until all melted through.
- Using a teaspoon, pour a small amount of white chocolate on the top of the truffle and encourage the chocolate to run down. Decorate immediately with goji berries and mint leaves.
- Leave to set in the fridge for 20 minutes.
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