Description
These Christmas Fruit Mince Truffles are rich, creamy chocolate treats infused with festive fruit mince and cinnamon. Perfectly coated with milk and white chocolate and topped with a cherry, they make an elegant holiday dessert or gift that combines traditional flavors with indulgent textures.
Ingredients
Scale
Fruit Mince Truffles:
- 125 ml heavy whipping cream (thickened cream)
- 200 g 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 milk cooking chocolate
- 100 g white cooking chocolate
- 9 red glacé/candied cherries, halved
Instructions
- Prepare Dish and Tray: Line a small, flat dish (about 13 x 18 cm) with non-stick baking paper. Line a baking tray with non-stick baking paper and set aside.
- Heat Cream: Pour cream into a small saucepan and heat over low heat until just below boiling point.
- Melt Dark Chocolate: Remove from heat, add finely chopped dark chocolate, and stir until fully melted and smooth.
- Add Flavorings: Let mixture cool for 5 minutes, then stir in ground cinnamon and fruit mince until evenly combined.
- Chill Mixture: Pour mixture into prepared dish and refrigerate for 1½ to 2 hours until firm enough to roll.
- Form Truffle Balls: Using a small ice cream scoop, shape mixture into small compact balls. If too firm, let sit 5-10 minutes before rolling.
- Chill Truffles: Place balls on the lined baking tray and refrigerate for at least 30 minutes until firm.
- Melt Milk Chocolate: Break milk chocolate into pieces and melt over barely simmering water, stirring occasionally. Remove from heat when almost melted and let residual heat finish melting.
- Melt White Chocolate: Repeat melting process with white chocolate. Let both chocolates cool for about 15 minutes to avoid softening the truffles upon dipping.
- Coat Truffles: Dip each chilled truffle in melted milk chocolate, coating fully. Use forks to lift and smooth excess chocolate. If chocolate firms too much, reheat slightly and continue.
- Decorate Truffles: If chocolate has set on truffle, place about ½ teaspoon white chocolate on top and immediately top with half a candied cherry.
- Set and Store: Place coated and decorated truffles on lined tray and refrigerate to set. Store in airtight container in fridge up to one week. Separate layers with baking paper if stacking.
Notes
- Use full-fat heavy whipping cream (minimum 35% fat) for best creamy texture and flavor.
- Dark chocolate with 70% cocoa solids adds richness complementary to the fruit mince's flavor.
- Store-bought fruit mince should be checked for vegetarian ingredients and quality taste if not using homemade.
- Scrunch the baking paper before lining the dish to make it easier to fit.
- Leftover chocolate can be mixed with nuts or sprinkles and formed into small treats for minimal waste.
- Truffles can be frozen in airtight containers for up to 3 months; chocolate may bloom but remains tasty.
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: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
