Description
Delicious Christmas Fruit Mince Truffles made with rich dark chocolate, creamy whipping cream, and festive fruit mince. Coated in smooth milk and white chocolate, then decorated with candied cherries, these truffles are perfect for holiday gifting and celebrations.
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 the dish: Line a small, flat dish (approximately 13 x 18 cm or 7 x 5 inches) with non-stick baking paper. Also, line a baking tray with non-stick baking paper and set aside.
- Heat the cream: Pour the heavy whipping cream into a small saucepan and heat over low heat until it just reaches below boiling point.
- Melt the chocolate: Remove the saucepan from the heat and add the finely chopped dark chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth.
- Add spices and fruit mince: Allow the mixture to cool for 5 minutes, then stir in the ground cinnamon and fruit mince evenly.
- Set the mixture: Pour the mixture into the prepared dish and transfer it to the refrigerator. Chill for about 1 ½ to 2 hours or until firm enough to roll into balls.
- Form truffle balls: Using a small ice cream scoop, scoop the chilled mixture into small balls. If too firm, let it sit for 5-10 minutes before rolling. Press firmly as you roll to compact the mixture.
- Chill the balls: Place each ball on the lined tray and refrigerate for at least 30 minutes or until firm.
- Melt coating chocolates: Break the milk chocolate into even-sized pieces and melt it gently over barely simmering water, avoiding water contact, stirring occasionally. Remove from heat when almost melted and let residual heat melt the rest. Repeat this process with the white chocolate. Alternatively, melt the chocolates in a microwave.
- Cool the melted chocolates: Allow the melted chocolates to cool for about 15 minutes to avoid softening the truffles during coating.
- Coat the truffles: Remove the truffles from the fridge. Dip each ball, one at a time, into the melted milk chocolate coating using two forks to fully cover it. Lift and smooth off excess chocolate on the edge of the bowl before returning to the lined tray. Reheat coating if it becomes too firm while dipping.
- Add decoration: Once coated, if the chocolate has set on the truffle, place about ½ teaspoon of white chocolate on top and press half a glacé cherry on each truffle.
- Set the coated truffles: Place the tray in the refrigerator to allow the coating to fully set.
- Store the truffles: Store in an airtight container in the refrigerator for up to one week. If storing in layers, separate with non-stick baking paper.
Notes
- Use full-fat heavy whipping cream (minimum 35% fat) for best creaminess and flavor.
- Dark chocolate with 70% cocoa solids is preferred to balance the sweetness of the fruit mince and alcohol content.
- Homemade fruit mince is ideal, but good-quality store-bought fruit mince that is vegetarian and tasty can be used.
- Scrunch the baking paper before lining the dish to make it easier to fit.
- For leftover coating chocolate, mix with nuts and scoop small mounds on baking paper or create chocolate freckles with sprinkles.
- Truffles can be frozen in an airtight container up to three months; chocolate may bloom but remains tasty.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 20 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
