Ingredients

Truffles

• 300g dark chocolate
• 225 double cream
• 75ml dark rum
• Cocoa

Christmas Pudding

• 200g white chocolate
• 150g Green icing
• 50g Red icing (ready to roll)
• icing sugar for rolling

Method

Truffles

1. Break the chocolate into small pieces place in heat proof bowl.
2. Place the cream in a saucepan and bring to a strong simmer. Pour cream over the chocolate and mix until melted and combined.
3. Stir in the rum until well incorporated. Cover with cling film and refrigerate until set.
4. When the chocolate ganache has firmed enough to form into balls remove from the fridge. Coat a tray with cocoa mixed with a little icing sugar. Take generous tablespoons of ganache and form into balls with your hands (coat your hands with cocoa and icing sugar), the balls should be smaller than golf balls. You should be able to make around 30.

Christmas PUdding

1. Coat your working surface with icing sugar, roll out the green icing so that it 2-3mm thick. With a small holly cutter cut out 60 holly leaves. With the red icing make 60 tiny balls for red berries.
2. Preheat an oven to 150C. Break the white chocolate into small pieces and place in an oven proof bowl. Place the bowl on the centre shelf of the preheated oven, leave 2-3 minutes. Remove from the oven, the chocolate should have begun to melt, mix until melted.
3. Working quickly take small teaspoons of melted white chocolate and place them on the top of each truffle then place two holly leaves on the chocolate and 1-2 red berries in the centre of the leaves so that you have a small christmas pudding. If the white chocolate hardens remelt.
4. Store the truffles for up to 5 days in a sealed container in a cool cupboard. Do not store in the fridge as the icing will become sticky.