Christmas Chocolate Pudding Truffles
Each bite of these Christmas Chocolate Pudding Truffles gives way to a dense, fudgy center that melts on your tongue inside a crisp milk chocolate shell. They’re rich, a little boozy if you want them to be, and dressed up with white icing and tiny fondant holly so they look the part on a holiday plate. This is a no-bake treat that rewards a bit of patience, so plan for a chill or two.
Christmas Chocolate Pudding Truffles Ingredients
- 200 g milk chocolate (ganache) — Finely chopped, this is the melting chocolate that forms the base of the ganache. Use a bar you’d happily eat on its own, since its flavor carries through.
- 200 g dark chocolate — Adds depth and a little bitterness to balance the sweet milk chocolate. Chop it as finely as the milk chocolate so both melt evenly.
- 300 ml double cream — Heated just until steaming, this is what turns the chocolate into a silky ganache. Don’t let it boil, or it can make the ganache grainy.
- 250 g milk chocolate (coating) — Melted and used as the outer shell. Choose one that melts smoothly so the coating stays thin and glossy.
- 50 g unsalted butter — Softened and stirred into the warm ganache, butter adds sheen and a smoother bite. Unsalted lets the sea salt do the seasoning.
- 1/2 tsp sea salt — A small amount sharpens the chocolate flavor and keeps the truffles from tasting flat.
- 1-2 tbsp rum, whisky or liqueur (optional, adults) — Stirred in with the butter, it adds warmth and a grown-up edge. Start with 1 tbsp if you’re unsure, since a little goes a long way.
- White royal icing, as needed — Piped or spooned on top to mimic pudding sauce.
- Green fondant, as needed — Shaped into small holly leaves for decoration.
- Red fondant, as needed — Rolled into tiny berries for decoration.
Substitutions And Additions
Milk Chocolate
If you’d rather not use milk chocolate for the coating, I’d try a good-quality white chocolate instead, though I find it looks paler and tastes sweeter. Expect a softer set in warm rooms, so keep the truffles chilled until serving.
Dark Chocolate
Swap in a bittersweet chocolate if you want a more intense cocoa flavor. The ganache will be slightly firmer, so check it at the 4-hour mark before rolling.
Double Cream
I’d stick with double cream here because its fat content gives the ganache its silky texture. Lighter cream will produce a looser ganache that needs longer to firm up.
Liqueur
Rum, whisky, or a coffee liqueur all pair nicely with the chocolate. Skip it entirely for a family-friendly batch, and the truffles will still be rich and smooth.
How To Make Christmas Chocolate Pudding Truffles
- Make the ganache. Finely chop both the milk chocolate and dark chocolate for the ganache and place them in a heatproof bowl. Heat the cream until it is just steaming, then pour it over the chocolate. Wait 2 minutes, then stir gently from the center outward until the mixture is smooth and glossy. Pro Tip: Keep the cream below a boil, since scalding can cause the ganache to turn grainy.
- Enrich and chill. Stir the soft butter and sea salt into the warm ganache until fully combined. Add the optional liqueur now if you’re using it. Cover and refrigerate for 4 to 6 hours, or overnight, until firm enough to roll. If it is still soft, chill it longer rather than rolling it early.
- Roll and coat. Scoop the firm ganache into small portions and roll quickly into balls, working fast so the warmth of your hands doesn’t soften them. Chill the balls again until firm. Gently melt the 250 g milk chocolate for the coating. Dip each truffle with a fork, letting excess chocolate drip off, then place it on parchment and chill until set. Pro Tip: Work in small batches so the coating doesn’t start to set before you dip the truffles.
- Decorate. Spoon or pipe white royal icing over each truffle to resemble pudding sauce. While the icing is still tacky, press on tiny green fondant holly leaves and red fondant berries. Let everything set, then store the truffles covered in the refrigerator.
How To Serve And Store
Serve these on a small plate with coffee or hot chocolate after dinner, or pack them into a box for gifting. Keep the presentation simple so the icing and fondant stand out.
In The Fridge
Store the truffles covered in the refrigerator for up to 1 week. Keep them in an airtight container, and let them sit at room temperature for about 10 minutes before eating so the ganache softens slightly.
In The Freezer
Freeze the truffles in a single layer for up to 2 months, then transfer them to an airtight container. Thaw them in the refrigerator overnight before serving to avoid condensation on the coating.
Frequently Asked Questions
Can you make these ahead?
Yes, you can make them up to a week ahead and keep them chilled. The ganache firms best when given the full overnight rest, so plan the first step a day in advance.
Why is my ganache grainy?
Grainy ganache usually means the cream was too hot or the mixture wasn’t stirred gently enough. Let it rest a few minutes and stir slowly from the center, and it should smooth out.
Can I skip the liqueur?
Yes, the truffles are still rich and smooth without it. Just omit the optional rum, whisky, or liqueur in step 2 and proceed as written.
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Christmas Chocolate Pudding Truffles
Ingredients
Method
- Finely chop the 200 g milk chocolate and 200 g dark chocolate and place them in a heatproof bowl; heat the double cream until just steaming, pour it over the chocolate, wait 2 minutes, then stir gently from the center outward until smooth and glossy, keeping the cream below a boil so the ganache does not turn grainy.
- Stir the soft unsalted butter and 1/2 tsp sea salt into the warm ganache until fully combined; add the optional rum, whisky or liqueur now if using; cover and refrigerate for 4 to 6 hours, or overnight, until firm enough to roll, chilling longer if still soft.
- Scoop the firm ganache into small portions and roll quickly into balls, then chill again until firm; gently melt the 250 g milk chocolate for the coating, dip each truffle with a fork, let excess chocolate drip off, place on parchment and chill until set.
- Spoon or pipe white royal icing over each truffle to resemble pudding sauce; while the icing is still tacky, press on small green fondant holly leaves and tiny red fondant berries; let set, then store covered in the refrigerator.
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