Chocolate Christmas Pudding Truffles


114g/4oz good dark chocolate
60ml/2fl oz double cream
1 x 100g/3.5oz Matthew Walker Christmas Pudding
1/2 tablespoon brandy, optional
Extra chocolate for dipping (approx 50g/2oz) or good cocoa powder

Break the chocolate into squares and place into a glass bowl along with the double cream. Put into the microwave and heat gently for 1 minute. Stir and continue heating for 10 seconds at a time, stirring after each burst in the microwave until the chocolate and cream has come together. You can also melt the chocolate and cream in a bowl over a saucepan of hot water.

Crumble in the Christmas pudding, add the brandy and stir until everything is combined, leave to cool. When cold, put into the fridge for a couple of hours until the truffle mixture has firmed up.

Remove from the fridge and scoop small amounts out with a teaspoon, shape into balls and put on a plate in the fridge.

Melt the chocolate in a small bowl over a pan of heated water, or melt in the microwave stirring every 15 seconds or so. Leave to cool slightly before dipping the truffles into the chocolate to coat. Just coat 1 or 2 truffles at a time, removing from the chocolate with a fork and place on baking parchment or a silicone sheet to harden.

If you are using cocoa powder to dust them, put a couple of tablespoons of cocoa powder into a bowl and gently swirl the truffles in the powder until coated.

Keep the truffles in the fridge until ready to serve as they contain fresh cream and are best served cold. They will keep for 3-4 days. Makes about 20, depending on the size.