Every single year I cook our Christmas dinner – whether its for just the 3 of us, or we have family visiting – I am in charge of the cooking.
And every single year I cook way too much food – you see whoever I happen to be cooking for I make sure we have all the trimmings – Christmas wouldn’t be Christmas without duck fat roast potatoes, pigs in blankets and sausage meat stuffing, to name but a few.
It brings back memories of childhood for both Michael and I, when our families didn’t have much money and Christmas was the one day a year they went all out! Its not just about the food, or the smells, but about pulling crackers, wearing silly hats and telling jokes that we have heard a thousand times. Its about spending time with family and friends, who we perhaps don’t make enough time for throughout the year.
One way our Christmas’s would differ was that Michaels family would always have Christmas pudding – we never did. But each year now I make sure I have either homemade or shop bought Christmas pudding in. This years Christmas pud is the one left over from last year (don’t worry, I have checked the date!!). Everyone was so full after lunch that there was no room left – and it seems such a shame.
So I thought about alternatives to the Christmas pudding, stodgy and filling, and I decided that I could make some little truffles. Just a little bite that I could offer around after lunch this year, with tea or coffee for those who would like it. It seemed like a win win situation – who doesn’t love truffles?! They can be made a few days in advance, or even weeks in advance and frozen, ready to bring out after the main event!
Or you could make them and wrap them up as Christmas presents! They are so easy to make, even the kids can get involved.
Christmas Pudding Chocolate Truffles
- 200ml double cream
- 200g dark chocolate
- 454g Christmas pudding – or use leftovers and adjust the amount of other ingredients accordingly
- 2 tbsp brandy or rum (optional)
- 30g white chocolate
- Glace cherries, quartered.
- Break up the dark chocolate in a large bowl
- Gently heat the cream in a saucepan. When hot pour the cream over the chocolate and leave to stand for a minute.
- Add the brandy or rum if you are using it and mix thoroughly until smooth, then crumble the Christmas pudding into the mixture – ensure it is broken up as small as possible. Mix thoroughly before popping it into the fridge for a few hours to cool.
- When the truffle mixture is set, melt the white chocolate and put to one side to cool.
- Next comes the messy part (and the part the kids will LOVE!). Spoon out small portions of the mixture and shape into balls.
- Using a teaspoon, spoon a small amount of white chocolate onto the top of each truffle. The chocolate should be at a consistency where it will begin to roll down the truffle. Add a quartered glace cherry on top and return to the fridge for the chocolate topping to fully set.
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