GF

Silky smooth dark chocolate is flavoured with whiskey, hints of cinnamon and chewy raisins, then rolled in cocoa powder. These decadent little mouthfuls are the perfect end to a meal. They're easy to make, if a little messy!

These little truffles are perfect for the holiday season. They make gorgeous gifts, look spectacular on sweet platters and are the perfect little treat at the end of a long day.

Truffles have a bad rap for being hard to make but they’re really so simple. Just be prepared to get your hands a little messy! It’s the perfect time of year to have a little fun in the kitchen and get a bit silly.

What's in this recipe?

Dark chocolate & whiskey Christmas pudding truffles

Dark chocolate
I like to use a good quality dark chocolate that is at least 70% cocoa. This helps to cut through the sweetness of the alcohol and raisins. My favourite brands are either Whitakers or Lindt. A good quality goes a long way in creating a smoother and more luscious texture.
Cream
Thickened, whipping or pouring cream are all acceptable here. Do not use a reduced fat cream. This is what makes the truffles creamy and pliable.
Whiskey
Adds a touch of booze and gives the truffles that classic Christmas pudding flavour. Feel free to experiment with different alcohols e.g. brandy or bourbon.
Cinnamon
Cinnamon adds a wonderful warmth and spice reminiscent of Christmas pudding. Can be left out if desired.
Raisins
Raisins are roughly chopped and added to these truffles which gives them chewy pops of sweetness. Whole raisins can make the truffles lumpy and hard to form into perfect balls.
Cocoa powder
Cocoa powder is used to dust these truffles. This helps to balance the sweetness of the chocolate and also prevents them from sticking to each other when storing.

Step-by-step photos

Mixing chocolate with cream

Truffle mixture poured into dish

Scooping truffles with a spoon

Truffles rolled in cocoa powder