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Christmas Pudding Truffles

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Cooking time

Prep: 1 hour Cook: 10 minutes Freezing

Skill level

More effort


36 truffles

Crisp dark chocolate enrobing a gooey spiced chocolate ganache

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  • 350g (12oz) good quality dark chocolate
  • 150ml (5 fl oz) double cream
  • 350g (12oz) cooked/leftover Christmas pudding
  • 9 tablespoons spiced ginger preserve
  • 2 tablespoons cocoa powder
  • 50g (2oz) white chocolate
  • holly leaf and berry decorations


  1. Break up 250g (8½oz) of the dark chocolate into a glass or ceramic bowl. Place the bowl over a pan of simmering water to melt the chocolate. The bowl shouldn’t be in contact with the water, as you want the chocolate to melt slowly. Once chocolate is melted, add the double cream, stir in and heat for one minute.

  2. Remove from heat, crumble in the cooked Christmas pudding and mix well. Stir in the spiced ginger preserve. Transfer to a smaller bowl. Leave to cool, then cover in cling film and put in the freezer for at least an hour to set.

  3. Scoop up a heaped teaspoonful of truffle mix and roll in the palms of your hands to form a ball. Roll in cocoa powder and dust off excess. Place on a baking tray dusted with cocoa & put back in the freezer until ready to decorate. [Note - If the truffle mix is too soft & sticky to roll, leave in the freezer for longer. If too firm to scoop, leave at room temperature for 5-10 minutes to soften slightly.]

  4. Stick a skewer into the base of each truffle. Pop back in the freezer. Break up the remaining 100g (3½oz) of the dark chocolate into a glass or ceramic bowl. Place the bowl over a pan of simmering water to melt the chocolate. Remove from the heat. [Note – If you want to properly temper the chocolate, so it is nice and glossy, now is the time to do so. I didn’t do this, as I think the matt finish looks more like a Christmas pudding.]

  5. Dip each truffle into the melted chocolate & spoon chocolate over any parts of the truffle which aren’t covered in chocolate. Holding the skewer over the bowl, rotate it gently so any excess chocolate drips off the truffle back into the bowl. Stand the skewers (truffles uppermost) in a tall glass & leave to set at room temperature. Once the chocolate coating is set, remove the truffles from the skewers by gently twisting to break the seal and pull out. Place the truffles on greaseproof paper.

  6. Break up the white chocolate into a clean glass or ceramic bowl. Place the bowl over a pan of simmering water to melt the chocolate. Remove from the heat & allow to cool slightly. The white chocolate needs to be hot enough to still be runny but not so hot it will melt the dark chocolate. Take a teaspoonful of white chocolate and drop it onto the top of a truffle, allowing it to flow slightly down the sides. Whilst the chocolate is still wet, add a decoration of three holly berries & three holly leaves. Repeat with the remaining truffles and leave to set at room temperature.

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