Description
Delicious Christmas Fruit Mince Truffles featuring a rich dark chocolate and fruit mince center, coated in silky milk and white chocolate, and decorated with festive red glacé cherries. Perfect for holiday gifting or festive indulgence.
Ingredients
Scale
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)
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 (about 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 over low heat until just below boiling point.
- Melt the Chocolate: Turn off the heat, add the finely chopped dark cooking chocolate to the cream, and stir until completely melted and smooth.
- Add Flavors: Cool the mixture 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 about 1 ½ to 2 hours until firm enough to roll.
- Form Truffles: Using a small ice cream scoop, scoop small balls from the chilled mixture. If too firm, let it sit for 5-10 minutes. Press firmly while rolling to compact. Place each ball on the lined tray and refrigerate for at least 30 minutes until firm.
- Melt Milk Chocolate: Break the milk chocolate into even pieces and melt it in a bowl placed over a pan of barely simmering water. Stir occasionally until nearly melted, then remove from heat and let residual heat finish melting. Alternatively, use a microwave.
- Melt White Chocolate: Repeat the melting process with the white chocolate and set aside to cool for about 15 minutes.
- Coat the Truffles: Dip each chilled truffle ball one at a time into the melted milk chocolate using two small forks to ensure even coating. Lift out, smooth excess chocolate on the bowl's edge, and place back on the lined tray. If chocolate hardens, reheat slightly and continue. Chill the truffles if needed before the next step.
- Decorate: When chocolate coating is firm, add about ½ teaspoon of melted white chocolate on top of each truffle, then place a halved glacé cherry on each.
- Set and Store: Place the coated truffles in the refrigerator to set completely. Store in an airtight container in the fridge for up to one week. Separate layers with non-stick baking paper.
Notes
- Use full-fat heavy whipping cream with at least 35% fat for the best creamy texture and flavor.
- Dark chocolate with 70% cocoa solids is preferred for a richer flavor that balances the fruit mince.
- Fruit mince can be homemade or store-bought; ensure it’s flavorful and vegetarian if required.
- Scrunch the baking paper before lining the dish to make it easier to fit the mixture.
- Leftover coating chocolate can be used with nuts or sprinkles to make quick confectionery treats.
- Truffles can be frozen up to three months in an airtight container; chocolate may bloom but flavor remains.
- Work quickly with chocolate coatings; if chocolate firms, gently reheat to maintain smooth dipping.
- Store truffles in layers separated by baking paper for easy removal and to prevent sticking.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
