Ingredients
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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place dried fruit mixture into bowl
"Closed lid" and chop for 5 seconds on Speed 7. If you prefer it finer, chop some more!Set fruit aside and soak in liquer of your choice for a few hours or overnight
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.
Put 150g dark chocolate into bowl - melt 2min, 60 degrees, Speed 1
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
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
Melt 200g dark chocolate and coconut oil in bowl for 2 minutes 60 degrees, speed 1.5
Dip truffle balls into dark choclate and back into fridge to set
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
Decorate with red and green "holly" and store in the fridge
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
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.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!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
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!!
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