We’re off to a Christmas party this afternoon. It will have curry (not turkey mind) and wine and a tree and tinsel. I have been led to believe there might even be Christmas songs. If there aren’t I am fully prepared to provide that entertainment myself. I love a song and I love singing. If ever you are at a wedding and there’s someone singing very loudly and with great aplomb, turn around and it could well be me.
This recipe is easy, seriously easy and very satisfying. Toddlers especially enjoy helping make these truffles though not many chocolate stars ended up on the truffles Charlie and I made, as you may note from the photograph.
Makes: about 20 though depends on the size of your truffles.
- 200g dark chocolate, broken into squares
- 200mls double cream
- 80g mincemeat
- something to roll your truffles in, sprinkles, stars, glitter…
Place all the ingredients in a small saucepan and heat gently on a low heat, stirring all the time. Stop when all the chocolate has dissolved and all you have is molten chocolatey cream with bits of mincemeat causing a few lumps and bumps. Place the saucepan into the fridge on a doubled up tea towel to protect your shelves. Leave for a few hours or overnight until the truffle mixture is hard.
Once hard, place your sprinkley things in a bowl and then take a teaspoon and scoop out a blob of truffle mixture. Roll between your palms into a ball and then roll in the sprinkles. Place on a plate and repeat until all the truffle mixture has gone. Then refrigerate until ready to give as gifts or simply pop one in your mouth every time you open the fridge as a Christmas gift to yourself.
Inspired by Christmas pudding truffles made by @Maurice_Flynn at BBC Radio Leicester. Clever man that Maurice.
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