Welcome to another Christmas Cook post. Today I’ll be making Little Choc Nut Truffle Puddings, courtesy of another Woolworths catalogue. I’m actually really enjoying all the recipes they are bringing out in the lead up to Christmas.
Preparation: 30 minutes
– 1/2 cup sultanas
– 2 tbsp brandy (I will be using sherry)
– 200g Plaistowe Premium Dark Cooking Chocolate, Melted
– 3/4 cup Nestle Top ‘n’ Fill Caramel
– 1/2 cup chopped mixed nuts (I will be using crushed peanuts)
– 1/2 cup biscuit crumbs
– 1/2 cup chocolate sprinkles
– 100g Plaistowe Extra Creamy Premium White Chocolate, Melted
– Red and greed glace cherries, for decoration
1. Soak sultanas in brandy (sherry), stand 20 minutes.
2. Combine Rich Dark Cooking Chocolate with Top ‘n’ Fill Caramel, nuts, biscuit crumbs and sultana mixture, mix well. Refrigerate until firm.
3. Roll heaped teaspoonfuls of mixture into balls, roll in chocolate sprinkles, refrigerate until firm.
4. Spoon 1/4 teaspoon Extra Creamy Premium White over top to allow to flow down sides, decorate with red and green cherries to resemble puddings.
Here’s how it turned out:
Notes from the Christmas Cook:
Note #1: Be prepared for a lot of “refrigerate until firm”. While it isn’t a difficult recipe and doesn’t actually take that long to make, waiting for the ingredients to be consistency you need them to be takes some time.
Note #2: There is no clean way to make the mixture into balls. Also keep in mind that they won’t be completely ball-like. My suggestion is that after they’ve been in the fridge for an hour, roll them again to make them more spherical. When it comes to rolling in sprinkles, I just emptied the whole 150g packet of chocolate sprinkles (Choclettes) and that barely covered them all.
Note #3: With the white chocolate, I found it easier to just dip the puddings into the chocolate as opposed to using a teaspoon.
Note #4: Again, it’s delicious!!!