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Nutella Christmas Pudding Truffles
Nutella and milk chocolate - what more could you wish for in a festive truffle? The white chocolate and holly give a cute Christmas Pudding look without a hint of dried fruit for those not enamoured with the traditional pud.
Servings: 20 truffles
: 2139 kcal
Author: Just Jo
Ingredients
  • 75 g double cream
  • 200 g milk chocolate chopped small
  • 50 g dark chocolate chopped small
  • 75 g Nutella
To finish
  • 30 g white chocolate melted
  • Holly sprinkles
Instructions
  1. Put your milk and dark chocolate in a large bowl.
  2. Bring the cream to just under the boil then pour over the chocolate and leave for 5 minutes to melt before beating well with a spatula until smooth and no streaks of cream remain.
  3. Leave for 10-15 minutes MINIMUM to allow the chocolate to cool - you want it to be soft and stirrable but not scalding hot still or the Nutella will split.
  4. When room temp, beat the Nutella in, again leaving no streaks then simply leave to one side to cool and solidify further. You can pop it in the freezer for 15 minutes to hasten this process.
  5. Use a teaspoon or a melon baller to scoop out little balls less than an inch across and roll to make smooth between your hands. This is the messy bit!
  6. Once all balls have been rolled, drizzle a little bit of white chocolate over each to give that Christmas pudding look and top with holly sprinkles. If the truffles are cold to begin with, they should take no more than 30 minutes to set up. Keep in the fridge if storing for more than a few hours.
Recipe Notes

It's crucial to allow the cream and chocolate to cool down for a minimum of 10-15 minutes before beating in the Nutella. If it is too hot, the Nutella will split and you will be sad. As long as the chocolate is still soft enough to blend the Nutella, you can leave it for quite a while.