Recipe: Mini Christmas pudding truffles

Makes: 12

Prep: 30 mins

Chilling: Overnight


  • 230g dark chocolate
  • 160ml single cream
  • 1 tbsp butter
  • ½ tsp vanilla extract
  • 125g white chocolate
  • Fondant icing for holly & berries


  • Place the chocolate, cream, vanilla & butter in a bowl over a pot of gently simmering water and stir until the ingredients are melted and combined.
  • Place in the fridge for a minimum of 4 hours, preferably overnight.
  • Once cold & set using a dessert spoon, scoop out 12 balls and roll between the palm of your hands to give you a smooth ball. Return to the fridge until needed.
  • In a bowl over simmering water, melt the white chocolate and set aside.
  • For the holly & berries, dust your work surface with icing sugar and roll out some green fondant icing. Using a holly cutter or a small knife, cut out the holly leaf and place on a lined tray. For the berries, simply roll some red fondant icing into small balls and leave to firm up with the leaves.


  • Spoon some of the melted white chocolate over the truffle and place two holly leaves and three berries on top.
  • These are best kept cool until needed.

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