Description
These Christmas Fruit Mince Truffles combine rich dark chocolate and festive fruit mince for a decadent holiday treat. Coated in smooth milk and white chocolates, and topped with candied cherries, they are perfect for gifting or sharing at festive gatherings.
Ingredients
Scale
For the Fruit Mince Truffles:
- 125 ml (½ cup) heavy whipping cream
- 200 g (7 oz) dark cooking chocolate (70 % cocoa solids), finely chopped
- ¼ teaspoon ground cinnamon
- ⅓ cup fruit mince (homemade or store bought)
For the Coating and Decoration:
- 180 g (6 oz) milk cooking chocolate
- 100 g (3 ½ oz) white cooking chocolate
- 9 red glacé/candied cherries, halved
Instructions
- Prepare dish: Line a small, flat dish (13 x 18 cm/7 x 5 inches) with non-stick baking paper and set aside a baking tray lined with non-stick baking paper.
- Heat cream: Pour cream into a small saucepan and heat over low heat until just below boiling point, then turn off the heat.
- Add chocolate: Add the dark cooking chocolate to the hot cream and stir until melted and smooth.
- Mix fruit mince: Cool the mixture for 5 minutes, then stir in ground cinnamon and fruit mince until evenly combined.
- Chill mixture: Pour the mixture into the prepared dish and refrigerate for 1 ½ to 2 hours until firm.
- Shape truffles: Using a small ice cream scoop, scoop into small balls. If mixture is too firm, let it sit 5-10 minutes before rolling. Place each ball on the lined baking tray and refrigerate for at least 30 minutes.
- Melt milk chocolate: Break milk chocolate into pieces and melt over a bowl placed on barely simmering water, avoiding any water contact, stirring occasionally. Remove from heat once nearly melted and set aside to finish melting with residual heat. Alternatively, melt in microwave.
- Melt white chocolate: Repeat the melting process with white chocolate and allow both chocolates to cool for 15 minutes.
- Coat truffles: Dip each truffle one at a time into the melted milk chocolate, coating completely using two small forks to handle. Tap off excess chocolate and return to tray.
- Decorate truffles: If chocolate firms too quickly, gently reheat before continuing. When chocolate coating is set, add ½ teaspoon white chocolate on top of each truffle and place half a glacé cherry on top.
- Set and store: Place the tray in the fridge to set the coatings. Store truffles in an airtight container in the refrigerator for up to one week. Separate layers with non-stick baking paper if stacking.
Notes
- Use full-fat thickened/heavy whipping cream (minimum 35% fat) for best flavor and texture.
- Prefer dark chocolate with 70% cocoa solids for the fruit mince truffles to balance the fruit mince's richness and alcohol content.
- Homemade fruit mince is ideal, but a good-quality store-bought vegetarian fruit mince can be used as well.
- Scrunch the baking paper before lining the dish to fit it easily; alternatively, use a bowl but chilling time may increase.
- Leftover melted chocolate can be mixed with nuts and set on baking paper for easy homemade treats or used to create chocolate freckles with sprinkles.
- Truffles can be frozen up to three months in an airtight container; chocolate may bloom but flavor remains excellent.
Nutrition
- Serving Size: 1 truffle
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
