These Christmas pudding truffles are a delicious treat and present beautifully for gift giving. They are a great way to use up leftover Christmas pudding or cake, or for convenience use store-bought cake or pudding. Use the best quality chocolate you can afford to make them extra special.
You can watch a video of Meredith making these Chocolate pudding ruffles here.
500g Christmas pudding or fruit cake, broken into chunks
100g dark chocolate, melted
splash of orange flavoured liqueur, optional
250g dark chocolate, extra
1 tsp vegetable oil
150g white chocolate, melted for decorating
Cranberries, thinly sliced for decorating
Toasted pistachios, finely chopped, for decorating
- Place pudding or fruit cake in the bowl of a food processor and process until finely crumbled. Turn into a large mixing bowl and add the melted dark chocolate and liqueur (if using) and mix until combined.
- Roll tablespoons of the mixture into balls (20g is a good size) and place on a tray lined with baking paper. Set aside whilst you melt the chocolate.
- To melt the chocolate, either place it in a heatproof bowl over a pan of simmering water, stirring often until melted and smooth. Or use the microwave method: place the chocolate in a microwave-safe bowl and heat on high power for 1 minute, stir. Return to the microwave and heat on high for 30-second bursts, stirring after each burst, until mostly melted but with some chunks still visible. Continue to stir until the chocolate is fully melted.
- Using a fork, skewer or chocolate dipping tool, dip balls into chocolate to cover, then allow excess to drip back into the bowl. Return coated balls to the tray and place in the fridge to allow chocolate to set.
- Spoon or pipe white chocolate over the top of the puddings (to resemble custard), decorate with a slice of cranberry and a sprinkling of pistachios to complete the look. Return to the fridge to set and keep in an airtight container in the fridge.