These chocolate Christmas pudding truffles are so easy to make, and perfect as a sweet treat for a Christmas party, or a lovely homemade Christmas gift. Or of course, you could gobble them all up yourself!
They’re made using crushed up chocolate cookies, a little soft cream cheese and then decorated with melted chocolate and icing. You can use any type of cookie you like – I find Oreos are great for making truffles.
Giving quantities for a recipe like this is always tricky, so I tend to give guidelines instead. You really can’t fail though if you have all the ingredients to hand as you can always add more if you need to.
Chocolate Christmas Pudding Truffles
Makes 12 truffles (approx)
- 300g Chocolate Crunch Creams or Oreos or Chocolate Digestive or your favourite biscuit/cookie
- 75g – 100g soft cream cheese
- 150g milk or dark chocolate
- 50g white chocolate
- red icing tube
- green icing tube
- holly sprinkles (if you don’t want to pipe the decoration)
- sugarpaste holly (if you don’t want to pipe the decoration)
You will also need
- cocktail sticks
- petit fours cases
- Crush the cookies to a fine-ish crumb. You can do this by hand by popping them into a food bag and smashing with a rolling pin or by putting them into a food processor and whizzing them.
- Transfer the cookie crumbs to a bowl and add the cream cheese, stir to bring everything together, then get stuck in with your hands to form a kind of dough. If you need to add a little more cream cheese, then please do so, and ditto on more biscuit crumbs! You want everything to hold together well.
- Break off small pieces of dough to form about 1″ balls, but make them whatever size you want really! I got about 12 from this quantity of cookie crumbs.
- Place the cookie balls onto a baking tray and put into the freezer for about 15 minutes to harden up.
- Meanwhile, melt the milk (or dark) chocolate in a double boiler on the stovetop, or in the microwave in short bursts.
- Dip one end of a cocktail stick into the chocolate and insert into a truffle. Do this for each one and put back in the freezer for a few minutes to set. This helps to make the full dunking easier, and will be removed to decorate.
- When it’s time to coat the truffles with chocolate, work quickly as it’s much easier to do when the truffles are still a bit firm. Dunk each one completely into the melted chocolate and gently tap off the excess.
- Transfer to a wire rack to set – I put them in the fridge.
- Melt the white chocolate and pour into a piping bag (or a food bag with the corner snipped off)
- When ready to decorate the truffles, carefully remove the cocktail sticks and pipe the white chocolate to form the cream topping. If you are decorating your truffles with holly shaped sprinkles or sugarpaste holly, add these now so that they stick. Leave to set.
- If you are piping the holly leaves and berries on, wait until the truffles are set and pipe the design on.
- Pop each of the chocolate Christmas pudding truffles into a petit fours case and enjoy!
Create Christmas is an annual series on The Purple Pumpkin Blog where I blog each day with something to cook, craft or create for Christmas. This year I’m also sharing a round-up post with ideas and inspiration from other bloggers. If you’d like to be involved, just check out the Calling All Bloggers post here. Don’t forget to check out the blogger Create Christmas Linky too!