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Choc Christmas Pudding Truffles


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Ingredients

30 portion(s)

Chocolate Christmas Pudding Truffles

  • 300 grams Dried Fruit, I used apricots, sultanas and cranberries
  • 300 grams chocolate cake eg: torta caprese, from EDC or BC
  • 150 grams liquer, I used Kahlua, but use whatever is your favourite
  • 150 + 200 grams dark chocolate - chopped
  • 1 teaspoon coconut oil
  • 100 grams white chocolate bits
  • 1 green snake or mint leaf lolly
  • 1 glace cherry or red sugar coated chocchips
  • coconut oil
  • 6
    6h 0min
    Preparation 6h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1.  Place dried fruit mixture into bowl Closed lid and chop for 5 seconds on Speed 7. If you prefer it finer, chop some more!

     

     

  2.  Set fruit aside and soak in liquer of your choice for a few hours or overnight

     

  3.  While fruit is soaking - prepare Torta caprese from EDC or BC. This is a good choice as the truffles will be GF. Alternatively use a chocolate mud cake recipe.

     

  4.  Put 150g dark chocolate into bowl - melt 2min, 60 degrees, Speed 1

     

  5. Add soaked fruit and cake - 15 sec, speed 4 to mix. Use spatula to spread this mixture onto a tray and place in the fridge for about 30 minutes to cool down

     

  6.  Use a teaspoon quantity to make balls - roll using your hands. You may need to wash your hands a couple of times as the mixture is quite sticky.

    place balls back into the fridge to firm up again 

     

  7.  Melt 200g dark chocolate and coconut oil in bowl for 2 minutes 60 degrees, speed 1.5

     

  8.  Dip truffle balls into dark choclate and back into fridge to set

     

  9.  Melt white chocolate 2 minutes, 60 degrees, speed 1.5 - pour into a small plastic ziplock bag and snip a TINY hole in the corner - use this to pipe your white choc on top of your truffles

     

  10.  Decorate with red and green "holly" and store in the fridge

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Accessories you need

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Tip

Use your favourite alcohol to soak fruit - the torta caprese has Amaretto in the recipe, however you can also vary this alcohol too to create a different flavoured cake.

The Torta Caprese is Gluten Free


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hi Pat - can't see any reason

    Submitted by jofranklin on 22. November 2014 - 20:14.

    Hi Pat - can't see any reason why you couldn't freeze at the step before dipping in chocolate. If you do - let me know how it goes - there is a fair amount of alcohol in the dried fruit mixture, so it may not freeze solid!!

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  • Hi there i made the torts

    Submitted by fizzy on 22. November 2014 - 16:16.

    Hi there

    i made the torts caprese ( with dark chocolate) it was so yummy.  Had it for desert with whipped cream and strawberries so yum

    I would like to know if this this choc xmas truffles and cake are ok to freeze so I can make it ahead of time.  Obviously I would do choc topping when it was thawed.  Need to take a special desert to a function so was going to do this.

    what do you experts think

    thanks pat

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