This recipe is by Anthony O'Toole, one of our favourite chefs who is also a gardener, food writer and a specialist on Irish gastronomy.
We collaborated with Anthony on the making of our Christmas Pudding Bar for our December 2023 tasting club recipients.
As an off shot of this collaboration Anthony created a chocolate truffle using Bean and Goose dark chocolate and left over Christmas pudding.
Perfect for Christmas indulgence and thoughtful gifting.
Christmas Pudding Chocolate Truffles
Anthony O’Toole
Rated 5.0 stars by 1 users
Category
Chocolate Truffles
Servings
12
Prep Time
15 minutes
Cook Time
30 minutes
Christmas pudding can last for quite some time, and it tastes even better with age; all the booze, sugar, spices, and fat preserves it. Same for Christmas cake. We usually have some pudding or cake knocking about after Christmas and looking for something to do with it. Christmas pudding truffles make the perfect dinner party gift or just a delightful treat with a coffee, tea, hot chocolate or a glass of your favourite tipple.
Ingredients
200g of left over Christmas pudding or cake
Splash of alcohol - whiskey, brandy, cream or orange liqueur, tequila or PX sherry (optional)
1 orange, zest only
-
100g of Bean and Goose 62% dark chocolate
20g finely chopped hazelnuts
20g good quality cocoa powder
10g chopped dried cranberries (optional)
10g chopped dried crystallised ginger (optional)
Directions
Crumble the leftover Christmas pudding or cake into a bowl.
Drizzle over a splash of alcohol, add the orange zest and gently mix.
Slowly melt the chocolate in a heatproof bowl over a saucepan of gently simmering water. Only fill the saucepan with ⅓ of water and ensure the water does not touch the bottom of the bowl.
Once the chocolate is melted, stir in the pudding/cake mix.
Add the chopped dried cranberries or crystallised ginger if you have them.
Pop into the fridge to cool for 10 minutes. You want the mixture to set a little before rolling.
Make sure your hands are cold. Weigh out 25g pieces of the mixture and roll them into balls.
Coat the balls in some finely chopped hazelnuts or some sieved cocoa powder.
Place on a board/plate and leave them to set - there is no need to put them in the fridge.
Once set, you can store them in an airtight container for up to 3 weeks.
Recipe Note
Serve with a Palo Cortado Sherry, a Tawny Port or a Sweet Madeira sipped beside the glow of your Christmas tree.