It’s that time of the year again – the annual work Christmas party. Time to play cricket on the lawn (yep, that’s Christmas in the southern hemisphere for you), get dressed up in daft costumes, and exchange Secret Santa gifts. And, of course, the time honoured ritual of ‘bringing a plate’.
This year I decided on these cute little Christmas Pudding Truffles. A really simple recipe – take some fruit cake and process it along with some dark chocolate and a dash of brandy. Roll into balls, drizzle some white chocolate over top and decorate with glace cherries and Bob’s your uncle.
This recipe from Michelle Southan at Taste.com.au was a great way to use up some left-over Christmas cake I had in the freezer. Actually, if truth be told, it was from a three ingredient Christmas cake I made a couple of weeks ago and was less than impressed with. Instead of chucking it out at the time, I thought it could be ‘repurposed’ when the time was right.
Well, that time came sooner rather than later and it was great to be able to put the cake to good use. These miniature Christmas Pudding Truffles ended up being tasty little morsels and a fun addition to the table. I loved the slight kick of brandy and, in fact, would add more next time. However, if you’re planning on serving these to young kids, I suggest you use orange juice instead. Enjoy!
- 800g (28.2 oz) light fruitcake, coarsely chopped
- 100g (3.5 oz) dark chocolate, coarsely chopped
- 2 tablespoons brandy (or other preferred liquor)
- 200g (7 oz) white chocolate, coarsely chopped
- Red & green glace cherries, thinly sliced, to decorate
- Process the cake in a food processor until fine crumbs form.
- Place the dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth. Add the melted chocolate and brandy to the cake crumbs and process until well combined.
- Line a tray with non-stick baking paper. Roll about 2 teaspoonfuls (I weighed the mixture, aiming for about 18 grams each) of cake mixture into a ball (you get a nice smooth pudding-like ball if you dunk your hands in a bowl of warm water from time to time, dry them a little so that your hands are still moist and roll). Place the balls on the prepared tray. Repeat with remaining cake mixture. Place in the fridge for 30 minutes or until firm.
- Meanwhile, place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth.
- Spoon the melted white chocolate into a piping bag or a small sealable plastic bag (if using a plastic bag, cut 1 corner from the bag to make a small hole). Drizzle over each truffle and top with the glace cherries (making sure you do so before the chocolate sets).
- Store the truffles in the fridge.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting