Friday, November 24, 2006

Christmas Pudding Truffles


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.


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  1. Haalo, I love truffles and yours are so professional!

    The mix of flavours must be delicious.

    Watch out, Godiva! :D

  2. 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!
    PS. I do not need to tell you that I live the pictures too - do I? Well I do!

  3. 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!

  4. Thanks Patricia - it's the little red holly that makes the difference.

    Thanks 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!

  5. Very-Very nice pictures and presentations. Glad to have some new recipes for Christmas.

    Thanks a lot.



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