Mini Xmas Puds
- 2 ⅔ cups plain Dark chocolate (70% cocoa solids, chopped)
- 3 cups Christmas pudding (or fruit cake)
- ¼ cup Rum (or brandy or orange juice)
- 1 tablespoon chopped almonds
- 1 cup white chocolate (chopped)
- powdered sugar
- ½ cup green Sugar paste
- ¼ cup red Sugar paste
How healthy are the main ingredients?almond
Melt the dark chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Crumble the Christmas pudding into a bowl and stir in 150 g melted chocolate, rum and almonds, mixing well.
Roll about 2 teaspoons at a time into balls and place on a tray lined with non-stick baking paper.
Using a fork or skewer, dip each ball into the remaining melted chocolate, draining off any excess. Place on the lined tray and leave to set at room temperature. Do not chill.
Melt the white chocolate as before and set aside to cool and thicken slightly. Spoon over the top of the truffles, allowing it to run down the sides.
Roll out the green sugarpaste thinly on a surfaced dusted with icing sugar. Cut out 40 holly leaves and mark the veins with a cocktail stick. Place on the white chocolate.
Roll the red sugarpaste into tiny balls and place on the white chocolate. Leave to set, then place in
in foil sweet cases.