Mini Christmas Pudding Truffles
This recipe has a few cheats in it, but will always remind me of Christmas at home as my mother makes these every year. Of course, you can go the whole way yourself and make the Madeira cake, fruit mince and marzipan. Heck, I guess you could make the chocolate if you really wanted to!
The easiest way to dip them is to place a toothpic into the top of each truffle, freeze them for around 30 minutes prior to dipping. Then carefully remove the toothpick whilst the chocolate is still setting. You will be covering up the little blemish with the holly anyway. Merry Christmix!!
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- 200 Grams Madeira cake
- 200 Grams fruit mince Cherry and Pear Fruit Mince
- 100 Grams shredded coconut
- 1 Teaspoon vanilla bean paste
- 250 Grams marzipan, in a block
- 300 Grams Chocolate dark or as needed BUY
- 1 Tablespoon coconut oil
- Holly sprigs to decorate (available at cake decorating suppliers)
Place cake, fruit mince, coconut and vanilla into Thermomix bowl and blend 10 sec/speed 7. Mixture should be quite firm, add more coconut if not easily rolled.
Roll mixture into approx. 22 small balls and refrigerate.
Cut marzipan into 22 small pieces, and roll each piece as thinly as possible using a small rolling pin. Mold around each of the balls and return to the fridge for about an hour.
Place the chocolate into Thermomix bowl and mill 5 sec/speed 8.
Scrape down sides of bowl, add coconut oil and melt 10 min/37°C/speed 1.
Dip each ball into chocolate, place onto Silpat mat or straight into a paper case. Stick a holly sprig into the top and allow chocolate to set.
Keep in an airtight container in the fridge. Box up into sets for gifting.
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