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Name: Truffles: Christmas pudding truffles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: English
Ingredients: 125 grams Best quality dark choc Finely chopped; 350 grams Christmas pudding Cooked and cooled; 60 ml Pedro ximenez; 2 tablespoons Golden syrup; For the decoration; 100 grams White chocolate Finely chopped; 6 Red glacé cherries; 6 Green glacé cherries

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INGREDIENTS

125 grams Best quality dark choc ; Finely chopped
350 grams Christmas pudding ; Cooked and cooled
60 ml Pedro ximenez
2 tablespoons Golden syrup
For the decoration
100 grams White chocolate ; Finely chopped
6 Red glacé cherries
6 Green glacé cherries

INSTRUCTIONS

Line a baking sheet (that will fit in the fridge) with clingfilm, baking parchment, foil or Bake-O-Glide, and set it to one side while you make the bonbons.

Melt the dark chocolate in a heatproof bowl suspended above a pan of simmering water, or in the microwave according to the manufacturer’s guidelines.

Crumble the cold Christmas pudding into a bowl, add the Pedro Ximénez sherry and golden syrup and stir briskly till all is incorporated.

Pour in the melted dark chocolate and stir again: this will make the mixture much more cohesive.

To make this step easier, put on a pair of those disposable vinyl gloves sold in hardware stores and supermarkets, pinch out small lumps of mixture and roll so that you have little rounds about the size of a chocolate truffle. You should get about 30 out of this mixture; fight the impatient urge to make these balls larger as you go.

Cover with clingfilm and slot into the fridge to firm up.

To decorate, melt the white chocolate either in a heatproof bowl suspended over a pan of simmering water, or in the microwave according to the manufacturer’s guidelines, then let it cool for about 5 minutes, to make it easier to work with, while you chop the red cherries into small pieces (to evoke berries), and snip the green cherries (or angelica) into miniature lengths, to represent leaves.

Using a teaspoon, drip a little of the melted but slightly cooled white chocolate on each bonbon, then arrange the infuriatingly sticky pieces of cherry on top.

Place in boxes to give away – if you use small boxes that will fit 6 bonbons each, you will get 5 adorable presents out of this – or on a plate to hand round with coffee, instead of dessert, after a post-Christmas dinner.

NOTES

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Truffles: Christmas pudding truffles

125 grams Best quality dark choc Finely chopped
350 grams Christmas pudding Cooked and cooled
60 ml Pedro ximenez
2 tablespoons Golden syrup
 For the decoration
100 grams White chocolate Finely chopped
6 Red glacé cherries
6 Green glacé cherries

Line a baking sheet (that will fit in the fridge) with clingfilm, baking parchment, foil or Bake-O-Glide, and set it to one side while you make the bonbons.
Melt the dark chocolate in a heatproof bowl suspended above a pan of simmering water, or in the microwave according to the manufacturer’s guidelines.
Crumble the cold Christmas pudding into a bowl, add the Pedro Ximénez sherry and golden syrup and stir briskly till all is incorporated.
Pour in the melted dark chocolate and stir again: this will make the mixture much more cohesive.
To make this step easier, put on a pair of those disposable vinyl gloves sold in hardware stores and supermarkets, pinch out small lumps of mixture and roll so that you have little rounds about the size of a chocolate truffle. You should get about 30 out of this mixture; fight the impatient urge to make these balls larger as you go.
Cover with clingfilm and slot into the fridge to firm up.
To decorate, melt the white chocolate either in a heatproof bowl suspended over a pan of simmering water, or in the microwave according to the manufacturer’s guidelines, then let it cool for about 5 minutes, to make it easier to work with, while you chop the red cherries into small pieces (to evoke berries), and snip the green cherries (or angelica) into miniature lengths, to represent leaves.
Using a teaspoon, drip a little of the melted but slightly cooled white chocolate on each bonbon, then arrange the infuriatingly sticky pieces of cherry on top.
Place in boxes to give away – if you use small boxes that will fit 6 bonbons each, you will get 5 adorable presents out of this – or on a plate to hand round with coffee, instead of dessert, after a post-Christmas dinner.

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 30 Servings

Calories: 21
Calories from Fat: 10 (48%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0g
Cholesterol 0.7mg		0 %
Sodium 3.6mg		0 %
Potassium 9.5mg		0 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.7g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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