Christmas Truffles

For our company Christmas party this year, I’ve been asked to make truffles for each guest, to sit at their place on the table.  Obviously, the prospect of this project made me rub my little paws together with glee, and I set about making plans.  My original intention was to make three mini Christmas pudding truffles per person, but mercifully I realised before I kicked off that this would entail hours of faff (during a very busy weekend), so I opted instead for two plain chocolate truffles and one mini Christmas pudding truffle per person.

First up, the plain chocolate truffles.  As far as I can gather, there’s no complicated trick to making delicious truffles; it’s a simple ganâche laced with booze of your choice (I added clementine zest for a festive flavour), rolled into little balls and coated in cocoa.

Please, don’t count the number of Green & Black’s wrappers… it’s too sinful.1

Being as how I was wo-ho-hoefully hungover following my choir Coro‘s slightly boozy Christmas shindig, I let the Kitchen Aid take the strain of whisking the hot cream and brandy into the chopped chocolate.

I then poured the ganache into shallow bowls and refrigerated for a couple of hours.

There are many situations in which I am delighted to have excellent circulation (i.e. warm hands).  Rolling chocolate truffles is not one of those situations.

They were so outrageously gloopy that I had to refrigerate them again before rolling them in cocoa and popping them in little paper cases.

Next up, the mini Christmas pudding truffles…  I used Nigella’s recipe, which I used when I made these years ago.  She tells you to crumble the leftover Christmas pudding, but I prefer to whizz it in the blender to make the texture finer – the truffles are so little that a couple of whole raisins could make it a bit too lumpy.
I attempted uniformity in size by using the teaspoon measure.
Apologies for being crass, but there’s no getting away from the fact that these look like shiny little… well… they don’t look like something you’d want to eat.  Yet.3

In the fridge they went.  Next, I melted some Green & Black’s white chocolate, let it rest for a few minutes and drizzled it on each truffle.

Nigella recommends using tiny pieces of angelica and glacé cherries for the holly decoration, but I remember that they were so infuriatingly sticky and difficult to place that I very nearly threw the whole tray of truffles against the wall.  Bearing in mind that the white walls in my kitchen don’t belong to me, I was chuffed to bits when I remembered a tub of sprinkles I had in the cupboard.
Oh, pleasing.  Very pleasing indeed.

And this is approximately how they’ll look when they’re all wrapped up (I used rejects to do this, so forgive the imperfections):