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
Scale
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
