Mini Christmas Pudding Truffles

Instructions

1. Place the chocolate, cream, vanilla & butter in a bowl over a pot of gently simmering water and stir until the ingredients are melted and combined.
2. Place in the fridge for 2 hours to firm up.
3. Once cold & set using a dessert spoon, scoop out 12 balls and roll between the palm of your hands to give you a smooth ball. Return to the fridge until needed.
4. In a bowl over simmering water, melt the white chocolate and set aside.
5. For the holly & berries, dust your work surface with icing sugar and roll out some green fondant icing. Using a holly cutter or a small knife, cut out the holly leaf and place on a lined tray.
6. For the berries, simply roll some red fondant icing into small balls and leave to firm up with the leaves.
7. For assembly: Spoon some of the melted white chocolate over the truffle and place two holly leaves and three berries on top. These are best kept cool until needed.
8. Shelf life:Undercoated truffles can me made in advance and frozen for up to 3 months or alternatively if made fresh can keep for up to 2 weeks in an airtight container.

• Servings : 12
• Course : Desserts
• Recipe Type : Christmas, Shane Smith, No Bake, Occasion, Kids Cooking, A-Z, Chocolate