Name: Cherry and coconut Christmas pud bonbons
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 mini (about 130 g) Christmas pudding (can be gluten-free); 2 Tbsp brandy or cherry brandy; 30g dark, good quality chocolate; 50g white chocolate; 3-5 Tbsp desiccated coconut; About 10 dried cherries

Cherry and coconut Christmas pud bonbons

15 Jan 2017

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Cherry and coconut Christmas pud bonbons

Background

If you have any leftover Christmas pudding, this is an ideal way to use it up for New Year’s Eve or post-Christmas parties. I actually bought a fresh one in the Sale to try out Nigella’s recipe, but instead I made my own variations. Both these Cherry and coconut Christmas pud bonbons and the Orange and hazelnut truffles were very successful! And both are very easy to make! These little truffles are also ideal for Valentine’s Day, so if you have any unopened Christmas pudding, you could use it up for the occasion! Please note this recipe is not suitable for children as it’s full of brandy!

Ingredients

1 mini (about 130 g) Christmas pudding (can be gluten-free)
2 Tbsp brandy or cherry brandy
30g dark, good quality chocolate
50g white chocolate
3-5 Tbsp desiccated coconut
About 10 dried cherries

Instructions

Soak the cherries in 1 Tbsp cherry brandy, set aside.
Cook the Christmas pudding according to the packet’s instructions, then cool. Alternatively, measure out 130g of precooked leftover Christmas pudding.
Put the pudding in a bowl and mash it up with a fork. Add the brandy and combine.
Melt the dark chocolate in a heatproof bowl above a pan of boiling water (the bowl should not touch the water). Let it cool for a few minutes.
Add the melted chocolate to the pudding and combine well. You should get a dense, almost solid mixture.
Now using a teaspoon, put a small dollop in your palm, then push a cherry in the middle and cover it up with the mixture, while shaping a little ball, size of a chocolate truffle. You should get about 8-10 truffles from the mixture.
Put the truffles onto a plate and chill for an hour or so to firm up.
Melt the white chocolate in a heatproof bowl above a pan of boiling water (the bowl should not touch the water). Let it cool for a few minutes.
Scatter the desiccated coconut onto a plate.
Coat the truffles with the melted white chocolate then rotate them in the desiccated coconut.
Put them on a plate, lined with parchment paper then chill to firm up.
Serve them with coffee at the end of a dinner party or with a glass of fizzy.