Description
Delight in these festive Christmas Fruit Mince Truffles, a creamy and rich treat combining dark chocolate, creamy whipping cream, and flavorful fruit mince. Perfectly coated in smooth milk and white chocolate, with a charming cherry topping, these truffles make an irresistible holiday confection.
Ingredients
Scale
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
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 and tray: Line a small, flat dish (about 13 x 18 cm) with non-stick baking paper. Also line a baking tray with non-stick baking paper and set aside.
- Heat cream: Pour the cream into a small saucepan and heat over low heat until just below boiling point.
- Melt dark chocolate: Remove from heat, add the finely chopped dark chocolate, and stir until melted and the mixture is smooth.
- Mix flavors: Let the mixture cool for 5 minutes, then stir in the ground cinnamon and fruit mince until evenly combined.
- Chill mixture: Pour the mixture into the lined dish and refrigerate for 1 hour 30 minutes to 2 hours until firm enough to roll.
- Form truffle balls: Using a small ice cream scoop, scoop the mixture into small balls. If too firm to roll, let sit for 5-10 minutes. Press and compact the mixture while rolling.
- Chill truffles: Place each ball on the prepared tray and refrigerate for at least 30 minutes until firm.
- Melt coating chocolates: Break the milk chocolate into pieces, melt it over a pan of barely simmering water, stirring occasionally. Remove from heat when mostly melted to let residual heat finish melting. Repeat this process with the white chocolate. Let both cool about 15 minutes to prevent softening truffles when dipping.
- Coat truffles: Dip each truffle individually into the melted milk chocolate using two forks to fully coat. Lift and smooth off excess chocolate on the bowl edge, then return to the lined tray. Reheat chocolate gently if it becomes too firm to dip smoothly. Chill if environment is warm.
- Decorate truffles: If coating has set, add about ½ teaspoon white chocolate on top of each truffle and immediately place half a glazed cherry on it.
- Set and store: Refrigerate the coated truffles until the chocolate sets. Store in an airtight container in the fridge for up to one week, separating layers with baking paper if needed.
Notes
- Use full-fat heavy whipping cream (minimum 35% fat) for the best creamy texture and flavor.
- Opt for dark chocolate with 70% cocoa solids for a richer taste that complements the fruit mince and alcohol content.
- Homemade or store-bought fruit mince can be used; ensure store-bought is vegetarian and tasty.
- Scrunch baking paper before lining the dish to help it fit snugly.
- Leftover chocolate from coating can be mixed with nuts or sprinkles to create simple confections.
- The truffles can be frozen up to three months in an airtight container; chocolate might bloom but flavor remains excellent.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
