There’s something utterly magical about these little bites of holiday joy, which is why I’m so excited to share my Christmas Fruit Mince Truffles Recipe with you. They’re rich, fruity, and melt-in-your-mouth delicious — perfect for sharing or sneaking a few when no one’s watching.
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Why You'll Love This Recipe
I first made these truffles a few Christmas seasons ago when I wanted something a bit different from the usual sweets on the table. Since then, they’ve become a festive staple, and I keep coming back to them because they’re so easy to make yet feel indulgently special.
- Incredible Flavor Balance: The fruit mince and dark chocolate blend together perfectly to offer a rich yet fruity taste.
- Simple Prep, Stunning Results: Even if you’re new to making truffles, this recipe is straightforward and forgiving.
- Customizable and Festive: You can dress them up with white chocolate and cherries for that classic Christmas vibe.
- Last-Minute Gift Idea: These truffles freeze beautifully, making them a great option for quick holiday gifting.
Ingredients & Why They Work
This recipe is a beautiful dance between creamy chocolate, warm spices, and that unmistakable rich sweetness of fruit mince. Each ingredient offers something unique, so choosing quality ones really pays off.

- Heavy whipping cream: It adds creaminess and binds everything into a silky ganache texture.
- Dark cooking chocolate (70% cocoa): The high cocoa content gives depth and balances the sweetness of the fruit mince.
- Ground cinnamon: Just the right hint of spice to enhance the holiday flavors without overpowering.
- Fruit mince: I love using homemade for freshness, but a high-quality store-bought one works too—just pick a flavorful variety.
- Milk cooking chocolate: Perfect for the smooth truffle coating that goes on like a dream.
- White cooking chocolate: Used for decorating, it adds a lovely contrast and lets you get creative.
- Glacé/candied cherries: They bring a pop of color and festive sweetness on top of each truffle.
Make It Your Way
One of my favorite parts about this Christmas Fruit Mince Truffles Recipe is how easy it is to tweak. Whether you like it a bit boozier or want to swap out the cherries for something different, there’s room to make it really yours.
- Variation: I’ve sometimes added a splash of brandy or rum to the cream before melting the chocolate for an extra festive kick. Just remember to reduce the cream slightly to keep the texture right.
- Dietary Twist: For dairy-free, use coconut cream and enjoy the tropical hint it adds to your truffles.
- Nutty Upgrade: Rolling the truffles in chopped nuts like pistachios or toasted almonds makes for a crunchy surprise and looks gorgeous on a holiday platter.
Step-by-Step: How I Make Christmas Fruit Mince Truffles Recipe

Step 1: Warm the Cream and Melt the Chocolate
Start by gently warming the cream in a small saucepan until just below boiling—this is key, as overheating can make the chocolate seize. Turn off the heat and add the finely chopped dark chocolate, stirring slowly until it melts and the mixture becomes smooth and glossy. This silky base is what makes the truffles so luxurious.
Step 2: Add Cinnamon and Fruit Mince, Then Chill
After letting the chocolate-cream mixture cool for about 5 minutes, stir in the ground cinnamon and your fruit mince. Make sure it’s combined evenly so every bite tastes just right. Pour the mixture into a lined small flat dish—this helps the truffle layer chill and firm up evenly. Pop it in the fridge for about 1½ to 2 hours, or until it’s firm enough to roll.
Step 3: Roll and Chill the Truffles
Using a small ice cream scoop or spoon, scoop out balls and gently roll them in your hands to compact. If the mixture feels too hard, let it sit out for 5–10 minutes until it softens slightly. Place each ball on a baking tray lined with baking paper and chill them again for at least 30 minutes to firm up before coating.
Step 4: Melt Chocolate for Coating
Break the milk chocolate into even chunks and melt it gently over simmering water or in short bursts in the microwave, stirring often. Do the same with the white chocolate for decoration. Let both cool for about 15 minutes; if they’re too warm they’ll melt your truffles instead of coating them.
Step 5: Dip, Decorate, and Chill
Dip each truffle fully in the milk chocolate, using two forks to coat evenly and scrape off excess. If the coating hardens too much while you work, gently rewarm it. Once coated, chill the truffles again until firm. To decorate, add a dollop of white chocolate at the top and press half a glacé cherry onto each — it’s a simple but stunning festive touch.
Top Tip
From my experience making these Christmas Fruit Mince Truffles Recipe, these easy tips can really make your life easier and keep your truffles looking flawless.
- Chocolate Tempering: Let the melted chocolate cool but stay fluid—too hot will melt the truffles; too cool will make dipping tricky.
- Rolling Consistency: If the mixture is too soft to roll, chilling longer helps; don’t rush or the truffles won’t hold shape.
- Use Two Forks to Dip: It’s a neat little trick I learned — it helps coat the truffle evenly and gets rid of excess chocolate.
- Storage Layers: When storing, separate the truffles with baking paper to avoid sticking and preserve their perfect shape.
How to Serve Christmas Fruit Mince Truffles Recipe

Garnishes
Besides the classic glacé cherry, I sometimes sprinkle edible gold dust or roll truffles lightly in crushed pistachios for a festive sparkle and texture contrast. It’s amazing how a little garnish makes these treats feel party-ready.
Side Dishes
These truffles are perfect alongside a hot cup of spiced tea or mulled wine. They also make a delightful finish to a Christmas dessert board with cheeses, nuts, and fresh fruit.
Creative Ways to Present
I love placing these truffles in pretty mini cupcake liners arranged on a tiered platter for holiday gatherings. Wrapping small batches in cellophane tied with ribbon makes for delightful homemade gifts that everyone will adore.
Make Ahead and Storage
Storing Leftovers
I store leftover truffles in an airtight container in the fridge layered with baking paper. They keep their texture and flavor beautifully for up to a week — perfect for savoring slowly or unexpected guests.
Freezing
Freezing is a lifesaver for holiday prep. I freeze the truffles in layers with parchment paper, then thaw in the fridge overnight before serving. The chocolate sometimes develops a slight bloom, but it’s purely cosmetic — the taste stays just as rich.
Reheating
If you want the truffles a little softer after chilling, I leave them at room temperature for 10–15 minutes. Avoid microwaving, which can ruin the texture, but if you gently warm them in a sealed container with very low heat, be extremely careful to keep them from melting.
Frequently Asked Questions:
Absolutely! While I prefer homemade fruit mince for freshness and flavor control, a good-quality store-bought fruit mince works wonderfully. Just check the ingredients to make sure it suits your taste and dietary preferences.
The key is to keep water out of the chocolate when melting—any moisture causes seizing. Melt chocolate over simmering water with the bowl not touching the water, or microwave in short bursts stirring frequently. Also, using dry utensils helps a lot!
Yes! These truffles are great make-ahead treats. You can prepare them a few days or even weeks before Christmas, store them properly in an airtight container in the refrigerator, and they’ll still be delicious and fresh when you’re ready to serve.
I recommend a dark cooking chocolate with around 70% cocoa solids. It brings the right bitterness and richness to balance the sweet fruit mince and cream. For the coating, milk chocolate melts smoothly and adds sweetness, while white chocolate is perfect for decorative touches.
Final Thoughts
This Christmas Fruit Mince Truffles Recipe holds a special place in my heart because it brings together familiar Christmas flavors in a fresh, elegant bite you can enjoy any time during the holidays. Give it a go—you’ll not only impress your loved ones but also get the joy of making something truly delicious that’s both simple and festive. I promise, once you try them, you might just make them your new favorite holiday treat too!
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Christmas Fruit Mince Truffles Recipe
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 15 minutes
- Yield: 18 truffles
- Category: Dessert
- Method: Stovetop
- Cuisine: Christmas
- Diet: Vegetarian
Description
Delicious Christmas Fruit Mince Truffles made with rich dark chocolate, creamy whipping cream, and festive fruit mince. These decadent truffles are coated in milk and white chocolate, adorned with candied cherries, perfect for holiday celebrations or gifting.
Ingredients
For the Fruit Mince Truffles:
- 125 ml (½ cup) heavy whipping/thickened cream
- 200 g (7 oz) dark cooking chocolate (70 % cocoa solids), finely chopped
- ¼ teaspoon ground cinnamon
- ⅓ cup fruit mince (homemade or store bought)
For the Coating and Decoration:
- 180 g (6 oz) milk cooking chocolate
- 100 g (3 ½ oz) white cooking chocolate
- 9 red glacé/candied cherries, halved
Instructions
- Prepare the dish: Line a small, flat dish (13 x 18 cm or 7 x 5 inches) with non-stick baking paper. Also line a baking tray with non-stick baking paper and set aside.
- Heat the cream: Add the cream to a small saucepan and heat it over low heat until just below boiling point.
- Melt the dark chocolate: Turn off the heat and add the chopped dark cooking chocolate to the cream. Stir continuously until the chocolate melts and the mixture becomes smooth.
- Mix in flavorings: Let the mixture cool for 5 minutes, then stir in the ground cinnamon and fruit mince evenly.
- Chill the mixture: Pour the mixture into the prepared dish and refrigerate for 1 ½ to 2 hours until firm enough to roll into balls.
- Shape truffles: Using a small ice cream scoop, form small balls from the chilled mixture. If too firm, let sit 5-10 minutes before rolling. Place each ball on the lined tray and refrigerate for at least 30 minutes until firm.
- Melt coating chocolates: Break the milk chocolate into pieces and melt it over barely simmering water, stirring occasionally. Remove from heat when mostly melted to allow residual heat to finish melting. Repeat with the white chocolate. Alternatively, melt them in a microwave.
- Cool the chocolate: Allow the melted chocolates to cool for about 15 minutes so they don’t soften the truffles when dipped.
- Coat the truffles: Dip each truffle into the milk chocolate using two small forks to cover completely. Remove excess chocolate by smoothing on the edge of the bowl. If chocolate firms too much, gently reheat and repeat. Chill if needed especially on warm days.
- Decorate: Once coated, optionally add about ½ teaspoon of the white chocolate on top of each truffle and place a half glacé cherry to decorate.
- Set and store: Place the tray in the fridge to let the coating set. Store the truffles in an airtight container in the refrigerator for up to one week, separating layers with non-stick baking paper.
Notes
- Cream: Use full-fat thickened/heavy whipping cream with at least 35% fat for best texture and flavor.
- Chocolate: Use 70% cocoa dark chocolate to balance the sweetness and alcohol from the fruit mince.
- Fruit mince: Homemade fruit mince is preferred but good quality store-bought can be used; ensure it’s vegetarian and tasty.
- Dish lining: To make lining easier, scrunch the baking paper firmly before placing it in the dish.
- Leftover chocolate: Use any leftover melted chocolate to make nut clusters or chocolate decorations like homemade chocolate freckles.
- Storage: Keep truffles refrigerated in airtight containers up to one week.
- Freezing: Can be frozen up to three months; chocolate may bloom but flavor remains good.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg







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