Christmas Pudding Truffles
[Makes about 12 truffles]
100 grams dark chocolate, chopped (I used Callebaut dark chocolate)
45mls cream
6 tablespoons Fruitmince
cocoa, for dusting
edible red holly bead, to decorate
Make ganache:
Place the dark chocolate and the cream into a small saucepan and heat over a very low flame until the chocolate has melted and amalgamated with the cream to form a smooth thick mixture.
Add the fruitmince to the melted ganache, stir well and then pour out into a bowl to cool. Place it in the fridge to harden for a few hours.
I've used a small ice-cream scoop to form the balls but you can just roll out spoonfuls of the mixture by hand. Place the balls on a lined tray - return to the fridge to allow them to firm up again.
Sift the cocoa into a small bowl and drop the balls into the cocoa, swivel the bowl to coat the balls, then dust off the excess before setting them into their cases.
Top with a red holly bead and return to the fridge until you're ready to serve them.
Tagged with Sugar High Friday : SHF
Haalo, I love truffles and yours are so professional!
ReplyDeleteThe mix of flavours must be delicious.
Watch out, Godiva! :D
These sound truely incredible. Your fruitmince was a wonder in itself and combined with truffles I think they'll be to die for. Thank you for sharing this one Haalo!
ReplyDeletePS. I do not need to tell you that I live the pictures too - do I? Well I do!
Haalo, I always like reading your posts a lot, and I think this one will be my favorite. Filling cherries, that's so professional. Great recipe, thank you!
ReplyDeleteThanks Patricia - it's the little red holly that makes the difference.
ReplyDeleteThanks Meeta - it's a little taste of christmas in truffle form.
Thank you Burcu - so glad you enjoyed the posts and I hope you try the truffles!
Very-Very nice pictures and presentations. Glad to have some new recipes for Christmas.
ReplyDeleteThanks a lot.
Nidhi.
Thanks Nidhi!
ReplyDelete