These little truffles decorated like little Christmas puddings make a scrumptious
Prep: 1-1/2 hours
Cook: 5 minutes
300g dark chocolate
225 double cream
75ml dark rum
200g white chocolate
150g Green icing
50g Red icing (ready to roll)
icing sugar for rolling
Break the chocolate into small pieces place in heat proof bowl.
Place the cream in a saucepan and bring to a strong simmer. Pour cream over
the chocolate and mix until melted and combined.
Stir in the rum until well incorporated. Cover with cling film and refrigerate
When the chocolate ganache has firmed enough to form into balls remove from
the fridge. Coat a tray with cocoa mixed with a little icing sugar. Take generous
tablespoons of ganache and form into balls with your hands (coat your hands with
cocoa and icing sugar), the balls should be smaller than golf balls. You should be
able to make around 30.
Coat your working surface with icing sugar, roll out the green icing so that
it 2-3mm thick. With a small holly cutter cut out 60 holly leaves. With the red
icing make 60 tiny balls for red berries.
Preheat an oven to 150C. Break the white chocolate into small pieces and place
in an oven proof bowl. Place the bowl on the centre shelf of the preheated oven,
leave 2-3 minutes. Remove from the oven, the chocolate should have begun to melt,
mix until melted.
Working quickly take small teaspoons of melted white chocolate and place them
on the top of each truffle then place two holly leaves on the chocolate and 1-2 red
berries in the centre of the leaves so that you have a small christmas pudding. If
the white chocolate hardens remelt.
Store the truffles for up to 5 days in a sealed container in a cool cupboard.
Do not store in the fridge as the icing will become sticky.