These truffles can be made separately, but the combination of all three is particularly pleasing. Refrigerate the truffles in their egg cartons before serving.
Christmas Pudding Truffles
- 1 packet Vanilla Wine biscuits
- 1 cup coconut
- 2 Tbsp cocoa
- 1 tin sweetened condensed milk
- Milo powder or cocoa for rolling
- ½ cup icing sugar
- a drop yellow food colouring
- red and green glace cherries
- Crush the biscuits finely.
- Add coconut, cocoa and condensed milk; stir to mix.
- Roll tablespoons of the mixture into balls, then roll in sifted Milo or cocoa powder until covered.
- To decorate the truffles, mix the sifted icing sugar with a little water and the food colouring to make an icing which looks like custard. Spoon or pipe the icing over the truffles to give the appearance of custard flowing down the sides. Chop the red glace cherries into tiny squares, and place three on each truffle to resemble holly berries. Cut the green glace cherries into small strips to represent the holly leaves, and use two to decorate each truffle.
Chocolate-Dipped Caramel Fudge Truffles
- 100 grams butter
- 1 cup sugar
- 1 can sweetened condensed milk
- ¼ cup golden syrup (light corn syrup)
- 1 tsp vanilla
- 200 grams dark chocolate
- edible gold dust (optional)
- Mix butter, sugar, sweetened condensed milk and golden syrup in a large microwave-proof dish (a casserole dish works well). The butter can still be lumpy.
- Microwave on high for two minutes; stir. Continue microwaving two minutes at a time and stirring, for 10 minutes or until a teaspoonful of the mixture forms a soft ball when dropped in cold water. Add vanilla, and beat with a wooden spoon for five minutes.
- Pour into a lined square tin and smooth. Leave to cool, then cut into squares.
- Roll each square into a ball (this is easiest with room-temperature fudge). Chill the balls until firm.
- Melt dark chocolate in a small bowl (medium-low power in the microwave) and dip each truffle in. Chill in the fridge until set.
- If you like, a little gold dust sprinkled over the truffles makes them look festive and sumptuous.
- 3 Tbsp honey
- 1 cup dried apricots
- ¼ cup water
- 1/3 cup sultanas
- 1 cup shredded coconut
- pinch cinnamon
- ¼ cup dry milk powder
- 100 grams dark chocolate (optional).
- Chop apricots into small chunks (oiled scissors work well for this).
- Put apricots, honey, water and raisins in a small saucepan, bring to the boil and simmer for three minutes.
- Add coconut, cinnamon and milk powder; stir. You may have to add a little extra coconut to make a sticky but rollable mixture.
- Roll tablespoons of the mixture into balls; roll in coconut; chill.
- If desired, melt dark chocolate and drizzle over the truffles. Use a piping bag or let the chocolate drizzle off the end of a spoon.
Packaging the Truffles as Gifts
To serve the truffles, line each hollow of an egg carton with a mini cupcake liner or square of tissue paper. Arrange the truffles in the sections, alternating flavours for the prettiest effect. If you like, decorate the top of the egg carton with Christmas card cutouts—children can help with this—or simply leave plain for a surprise.