Description
Delight in these festive Christmas Fruit Mince Truffles combining rich dark chocolate with spiced fruit mince, coated in milk and white chocolate and garnished with candied cherries. Perfect for holiday celebrations and gifting.
Ingredients
Scale
Fruit Mince Truffles
- 125 ml (½ cup) heavy whipping/thickened 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)
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 (about 13 x 18 cm or 7 x 5 inches) with non-stick baking paper and set aside. Line a baking tray with non-stick baking paper for the truffles.
- Heat Cream: In a small saucepan, gently heat the heavy cream over low heat until just below boiling point. Remove from heat.
- Melt Dark Chocolate: Add the finely chopped dark cooking chocolate to the hot cream and stir continuously until the chocolate has 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.
- Chill Mixture: Pour the mixture into the prepared dish and refrigerate for 1½ to 2 hours, until firm enough to roll into balls.
- Form Truffles: Using a small ice cream scoop or spoon, scoop small portions and roll into compact balls. If too firm, let sit for 5-10 minutes before rolling.
- Chill Truffles: Place the shaped truffles on the lined baking tray and refrigerate for at least 30 minutes until firm.
- Melt Milk Chocolate: Break the milk chocolate into pieces and melt over a double boiler or in a microwave, stirring occasionally. Remove from heat when nearly melted and let residual heat melt the rest.
- Melt White Chocolate: Repeat the melting process with the white chocolate and allow to cool for about 15 minutes to avoid softening the truffles.
- Coat Truffles: Remove truffles from fridge one at a time and dip each into melted milk chocolate using two small forks to coat thoroughly. Lift out, smooth off excess chocolate on bowl edge, then place back on tray. Reheat chocolate if it firms too much.
- Decorate: If chocolate coating firms, drizzle about ½ teaspoon of white chocolate over each truffle and top with a halved red glacé cherry.
- Set and Store: Place tray in fridge to set the coating. Store truffles in an airtight container in the refrigerator up to one week. If stacking, separate layers with non-stick baking paper.
Notes
- Use full-fat heavy whipping cream with at least 35% fat for best texture and flavor.
- Prefer dark chocolate with 70% cocoa solids due to the flavor balance with fruity mince and alcohol content.
- Fruit mince measurement by volume is more accurate than weight; homemade or good quality store bought both work well.
- Scrunch baking paper before lining dish for easier fitting or use a bowl, though chilling may take longer.
- Leftover coated chocolate can be melted with nuts or sprinkles to make quick chocolate treats.
- Truffles freeze well for up to three months though chocolate coating may develop bloom; taste remains excellent.
- Reheat chocolate gently if it becomes too firm to coat truffles smoothly.
- Store truffles in an airtight container and separate layers with parchment paper to prevent sticking.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
