Christmas Pudding Chocolate Truffles!
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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.
Chocolate
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.
Decoration
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!
Ingredients
Truffle Mix
- 200 g milk chocolate
- 200 g dark chocolate
- 300 ml double cream
- 50 g unsalted butter
- 1/2 tsp sea salt
Decorations
- 250 g milk chocolate
- Ready-to-use white royal icing
- Green fondant
- Red fondant
Instructions
- 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!
Notes
- 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!
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J x
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When would I add rum. Jane and how much 🤔
Delicious!! I was concerned that it might be far too sickly sweet, but it tasted so good with the hard chocolate shell and the softer richer inside. Adding salt to the truffles is optional and I’d definitely recommend as it contrasts nicely with the sweeter coating. Might have to get a melon baller as it is a bit of a mess trying to shape. They store well – the only thing I’d warn if making as a gift is that my fondant’s colouring bled into the royal icing after a week or so. All in all I found it easy to follow but give yourself a fair bit of time to make them as they can be a bit fiddly at times. 4.5/5 though because they taste amazing.
If adding rum how much would you suggest?
Where can I get a holly cutter please? X
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
Hiya! Double cream is the fattiest liquid cream in the UK, so you would need to use your equivalent. Hope this helps! x
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?
Thanks
Absolutely, they’ll be fine for 3-4 days at room temp! Hope this helps! x
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
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.
Hiya! Yes you could – but your decoration may struggle to stick! Hope this helps! x
Can you freeze these once made please? x x
Hiya! Yes you can – hope this helps & enjoy! x
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 😀
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.
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
i used tesco’s own dark chocolate and dairy milk for the milk.. i was thinking i might have to freeze it! ahhh! 🙁
Ah okay, yes it could be the cocoa content then but the freezing may work anyway and then there are no worries! x
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!!
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
Thank you for the recipe. I was wondering whether I could use white chocolate instead of milk to make white chocolate truffles?
You can, but the ratios are different and white chocolate is softer – I would use 600g white chocolate, and 150ml double cream.
Hi Jane,
Do you use cooking chocolate or just normal everyday milk and dark chocolates for the truffles?
Thanks,
Abby
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
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
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!
Thanks Jane…. Merry Christmas!! 😉