Instructions

1. Soak the cherries in 1 Tbsp cherry brandy, set aside.
2. Cook the Christmas pudding according to the packet’s instructions, then cool. Alternatively, measure out 130g of precooked leftover Christmas pudding.
3. Put the pudding in a bowl and mash it up with a fork. Add the brandy and combine.
4. 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.
5. Add the melted chocolate to the pudding and combine well. You should get a dense, almost solid mixture.
6. 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.
7. Put the truffles onto a plate and chill for an hour or so to firm up.
8. 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.
9. Scatter the desiccated coconut onto a plate.
10. Coat the truffles with the melted white chocolate then rotate them in the desiccated coconut.
11. Put them on a plate, lined with parchment paper then chill to firm up.
12. Serve them with coffee at the end of a dinner party or with a glass of fizzy.