Jo Seagar Recipes
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Recommended from the store
Christmas pudding truffles
TIP: For the white chocolate drizzle, place about 10-12 white chocolate melts in a small zip-lock bag. Gently microwave until they are just melted. Snip a tiny corner off the bag and use it like a piping bag. I made crosses of white chocolate on the top of each truffle which drips down the custard.
Ingredients
- 1 small Christmas pudding ( I used a small grapefuit sized store bought one )
- 1/2 cup brandy, rum or orange liqueur
- 1x375g packet dark chocolate melts
- 1/2 packet ( approx 200g) white chocolate melts
- red and green glace cherries or soft gummy sweets and jaffa's to decorate
Method
- Crumble the Christmas pudding in a large microwave-proof bowl. Pour over brandy or orange liqueur and microwave on high for 4-5 minutes. Mix well and when cool enough to handle roll into small walnut-sized balls. Chills balls in the freezer for at least 1 hour.
- Melt the dark chocolate following microwave instructions on the packet. Dip the really cold truffles in the melted chocolate ( using a special chocolate dipping fork makes an easy job of it ). Allow to set on a sheet of baking paper or tin foil.
- Melt the white chocolate and dribble over the top and down the sides - like custard on a Christmas pudding. Decorate with red and green cherries or cut up gummy sweets and a Jaffa. Do not store in the fridge as the chocolate tends to sweat. Just store in a cool cupboard.
