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Choc Christmas Pudding Truffles



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
  • 7
  • 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!

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


Accessories you need



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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  • 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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