Christmas Chocolate Fruit Truffles
Chocolate Truffles are extremely popular any time of the year but especially at Christmas as they are a great stand-by to offer unexpected visitors or to serve as an after dinner treat. I use a couple of homemade truffles as a favour on the table and they look so sweet and inviting, no-one can resist a nibble and not fill up before dinner.
Chocolate Truffles also make a lovely homemade gift just place each truffle in a petit four case or decorative paper sweet case and put them in to a gift box and you have the perfect homemade present to give to someone.
These Christmas chocolate Fruit Truffles are perfect, they combine fruit that has been soaked in liqueur.
I especially think that Drambuie works really well but the choice is yours, that combined with the chocolate make these Truffles among my personal favourites.
Not suitable for children because of the liqueur they may prefer the more traditional Chocolate Cream Truffles.
Liked this recipe for Christmas Chocolate Fruit Truffles have a look in our Christmas Recipe section for more chocolate inspired Christmas Recipes.
Ingredients for Christmas Chocolate Fruit Truffles
- 800g/ 2 lb good-quality dark chocolate, finely chopped (reserve 300g for coating)
- 350ml double cream
- 200g/ 8oz unsalted, softened butter
- 75g/ 3oz mixed peel and raisins, chopped finely and soaked in 120ml liqueur such as Cointreau, Amaretto, or Drambuie
- 80-100g good-quality cocoa powder
How to make Christmas Chocolate Fruit Truffles
Bring the cream to the boil in a pan.
Remove from the heat and gradually stir in the 500g of chocolate with a whisk until it has melted and the mixture is smooth.
Stir in the butter and the soaked fruits.
Transfer the mixture into a bowl and leave to cool in the fridge for about 1- 1 ½ hours until firm enough to spoon into rough shapes.
Line a tray with Clingfilm and spoon the mixture into roughly-shaped blobs on the Clingfilm.
Leave to set in the fridge until firm and solid.
Then melt the remaining dark chocolate in a bowl over a pan of simmering water, stirring every so often.
Remove from the heat and leave to cool for a few minutes.
Sift the cocoa powder on to a tray and have a third clean tray ready for the finished truffles.
Using a thin skewer or cocktail stick, dip them quickly into the melted chocolate, ensuring as much excess as possible drains off, then put them into the cocoa powder, shaking the tray so they become coated.
When you have about 10-12 coated, shake off the excess cocoa with your hands and transfer them to the clean tray.
When set transfer to petit four cases
Store in the fridge in a container lined with kitchen paper until required, and bring them out of the fridge half an hour before serving.
Don't keep them for more than a month, mind you they are so tasty I can't see them lasting!!
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Like These Recipes Or Are You Looking For Something Specific? We Have Lots Of Other Wonderful Chocolate Christmas Recipes To Make Your Christmas Choctastic.
Wishing A Very Merry Christmas To All Our Readers
