Its christmas eve!!! I actually think I enjoy today more than Christmas Day itself. I surprisingly love all the prep, the last minute wrapping, dashing around dropping off last minute presents before finally falling on the sofa with some mulled wine and a good film.
Time is always of the essence on christmas eve, and these little beauties are so effortlessly easy to make and look so impressive. However I will warn you, for those who are picky about appearance, the decorating of these christmas puddings my be a bit of a task but I promise it really is worth it. Plus, if you have some patience shouldn’t take long at all.
For those people (me included) who do not really warm to christmas pudding as much as you would like, I promise you will love these.Whilst they might look like christmas puddings, they actually taste like deliciously rich chocolate truffles, with just a hint of christmas spice. Regrettably, in our house christmas pudding is more of a tradition than something that we all love. Mum throws on lashings of brandy, lights it on fire and presents it to all the family as we woop and gasp. Then it is left on the table and quickly forgotten about, lost to the numerous trifles and cheesecakes. This recipe is a great way to sweep the christmas pudding back off the table, for a quick wardrobe change in the kitchen, before presenting it as these gorgeous little bonbons. M&S Very Berry cheesecake eat your heart out.
For the Puddings
250g best-quality dark chocolate
700g cooked and cooled christmas pudding
80g icing sugar
For the decorations
200g white chocolate
some kind of greenery (mint or angelica work well)
Line a baking tray with baking parchment, don’t make my mistake, pick one that fits in the fridge, and leave it to the side while you make the chocolately bonbons. Melt the chocolate in a glass bowl over a pan of boiling water and as that melts crumble up the christmas pudding.
To the pudding mix add the brandy, pour in the now melted chocolate and stir it all up! Pinch out small amounts of the mixture and roll them into balls, about the size of a chocolate truffle. Place them on the baking tray and thats the bonbons finished! Pop them in the fridge covered in the some cling film and start on the decoration.
To decorate, melt the white chocolate and then let cool slightly so it doesn’t melt the little puddings. While thats cooling, chop some glace cherries into small pieces and snip up some mint or something similar. Finally, use a teaspoon to drip the white chocolate on to each pudding and before it hardens and add the ‘berries’ and the ‘holly’.