Treat yourself and the family this Christmas with these tasty chocolate Christmas pudding truffles courtesy of Miranda Gore Browne.
- 200g milk chocolate
- 150ml double cream
- 50g toasted chopped nuts
- 50g ginger-nut biscuits, crushed
- 50g digestive biscuits, crushed
- 30g raisins and dried cranberries, chopped
- A pinch of sea salt
- Cocoa powder
- 50g white chocolate, melted
- Sugar-paste holly decorations
- Melt the milk chocolate and cream in a bowl over a pan of simmering water. Stir together when the chocolate seems to be melting and remove from the heat.
- Toast the nuts on a baking tray at 180 degrees for about five minutes.
- Crush the biscuits in a bowl using the end of a rolling pin.
- Let the chocolate mixture cool a little, then stir in the sea salt, biscuits, nuts and dried fruit.
- Cover the bowl with cling film and put in the fridge for 3-4 hours or overnight.
- Once the mixture is firm, sift some cocoa powder into a dish and spread a piece of fresh baking paper on a low-sided baking tray.
- Use a small ice-cream scoop or a teaspoon to make balls of the mixture, and your hands if easier. Use a skewer or fork to dip and dust them in the cocoa powder, and then place them on the lined baking tray.
- Gently melt the white chocolate and leave to cool a little before spooning a small drop on the top of each truffle.
- Decorate with little sugar holly decorations or sprigs of herbs and edible flowers.
- Chill again in the fridge and keep refrigerated until ready to eat or give as presents.
- Best stored in the fridge and eaten within 3-4 days.