Christmas Pudding Chocolates

5 from 4 votes

This recipe was inspired by Nigella Lawson's Christmas Puddini recipe

Prep Time15

Total Time15

Course: Snack

Cuisine: British

Servings: Chocolates

Calories: 70kcal

Crumble the Christmas pudding up then chop it into small pieces - the finer it is chopped the better the chocolates will hold together. Tip into a bowl, pour the alcohol over and stir
In a separate bowl melt the milk/ dark chocolate and stir in the cream to form a ganache
Stir the ganache into the Christmas pudding
After 2 minutes the mixture will be firm enough to handle. Scoop out a small portion (around 15g) and firmly roll it in in the palms of your hands to form a ball. Repeat, using up all of the mixture to form around 20 balls. (If the mix firms up too much, heat in the microwave on the defrost setting in 10 second bursts until it loosens up again)
Melt the white chocolate and drizzle a small amount over the top of each chocolate, topping with a few sprinkles before the chocolate sets

It’s entirely up to you whether to choose milk, dark or a mix of milk and dark chocolate, depending how sweet/ chocolate rich you would like to make these chocolates
If the mixture begins to firm up too much, don't be afraid to use the microwave to loosen it again – this is a very forgiving recipe. Try warming on the defrost setting, in 10-second bursts, stirring frequently
Put the melted white chocolate into a piping bag to create a good drip effect (I did not and, in hindsight, wish I had)
Jazz them up any way you fancy. Try colourful sprinkles, holly sugarcraft pieces, edible snowflakes or even a dusting of edible gold glitter. Go to town!
These Christmas pudding chocolates do not need to be refrigerated. They are best stored at room temperature and keep well for 3 days, not that they will last that long
Vary the alcohol - try cherry brandy or Cointreau in place of the Amaretto