For Christmas Eve feastings, I’ve made little chocolate Christmas pudding truffles filled with rich dark chocolate cake and raspberry pieces.
Thank you Bake Odyssey for the incredible inspiration!
To make about 24 puddings you will need –
250g of milk chocolate
200g of deliciously dark chocolate
100g of white chocolate
75g of unsalted butter
1 small Madeira cake from the shops – about 300g
10g of freeze dried raspberries – I got a little tube from Waitrose
1 tablespoon of sunflower oil
Two little tubes of green and red writing icing
Over a pan of boiling water, place the dark chocolate and butter in a glass bowl and slowly melt together. Whilst this melts, in another bowl crumble the Madeira cake into bread crumb size pieces, mixing in the raspberry and combining well. When the chocolate is melted, pour into the cake and raspberries and stir until everything has turned very chocolatey.
Start rolling up the sponge mix into small balls about 4cm wide and place onto two baking trays lined with foil or greaseproof paper. Pop these into the fridge for about 30 minutes to set.
After 30 minutes, start melting the milk chocolate in a glass bowl over a pan of boiling water. When it’s all melted, it’s dipping time!! One at a time, dip the sponge balls into the melted chocolate. I put a fork into the bottom of the balls and used this to get on all of the chocolate before carefully putting them onto the trays. It’s a bit messy…
When they’re all covered, leave them to set in the fridge for about 20 to 30 minutes.
Lastly, when the milk chocolate is set, melt the white chocolate and sunflower oil in a glass bowl over a pan of boiling water. Dollop a small amount onto the top of each pudding, just enough to sit on the top and look like thick brandy sauce on a freshly steamed Christmas pudding.
When the white chocolate is set after about 25 minutes, draw on some little green holly leaves and red berries.
Pop them in a tin to keep them fresh for all of the festive season.