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Christmas Pudding Truffles - dairy-free

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan makes about 12 truffles
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Ingredients Method Notes

Ingredients
  

  • 100 g dairy-free dark chocolate
  • 1 tbsps dairy-free milk
  • 1 tbsp alcohol of choice or use another tbsp dairy-free milk
  • 2 tbsps golden or maple syrup
  • pinch of salt
  • to coat:
  • 100 g dark chocolate or 'milk' chocolate if you prefer
  • 10 g cocoa butter optional
  • 25 g white chocolate
  • Christmas holly sprinkles

Method
 

  1. Melt together 100g chocolate, the milk, alcohol, syrup and salt in a microwave or over a bain-marie. Stir until smooth.
  2. Place bowl, cover and leave to set - this will be an hour or two or 30 minutes or so in the fridge
  3. With very cold hands (run under cold tap if necessary) roll into teaspoon sized balls.
  4. Place in the fridge to firm up
  5. Melt (or ideally temper- instructions below) the second 100g of chocolate, stir in the 10g melted cocoa butter (if using)
  6. Dip each chilled truffle into the chocolate until fully coated and then place on baking paper or a silicone mat. if not tempering you will need to place these in the fridge
  7. Melt the white chocolate and pipe or spoon a little over the top of each coated truffle
  8. Decorate with the holly sprinkles
  9. Place in a nice gift box, or just eat!

Notes

How to temper chocolate (easy method):
melt 90g chocolate in a bain-marie or microwave. Gradually add small amounts of chopped chocolate, stirring all the time until you reach 28 degrees C. Slightly warm the chocolate until you reach 32 degrees C, you chocolate is now tempered.