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Tuesday, December 18, 2007

"Christmas Pudding" Chocolates

This recipe is from Australia, and uses metric measurements. An Australian tablespoon (tbsp) is equal to 20 millilitres.

These are yummy little chocolates that I've made for the last two Christmases. The recipe is flexible and I've given a couple of options here.

This recipe makes 12 chocolates.

You will need:

2 sheets of 6 chocolate moulds in the shape of little plum puddings (see picture below) – about 4cm in diameter and with a volume of 20 millilitres. Or equivalent moulds / cases.
System for keeping melted chocolate in a liquid state – I use a fondue maker.
Paintbrush suitable for chocolate making (ie one not likely to shed bristles)
Food processor
Spoon or dipping utensil for coating in chocolate


Approx 500g milk (sweet) cooking chocolate
Approx 100g dark (bitter) cooking chocolate

1 tbsp mixed peel (or an extra tbsp of the mixed dried fruit)
1 tbsp mixed dried fruit (sultanas, raisins, currants)
2 tbsp dried apricots
1 tbsp blanched almonds
2 tbsp almond meal
1 heaped tbsp glacé cherries
1 tbsp glacé pineapple or ½ tbsp glacé ginger
1½ tbsp rum (or you could use sherry or brandy according to taste)


1. Set both types of chocolate to melt so that they are ready when you need them.
2. Place all of the ingredients except the chocolate into a food processor. Blend until it forms a dough-like consistency and rolls into a ball.
3. Divide the fruit mixture into twelve pieces and roll into balls.
4. Using the paintbrush, paint the ‘sauce’ detail in each of the moulds with the dark chocolate.
5. To fill each of the moulds in turn:
      5a. Place a small spoonful of milk chocolate in the bottom of the mould
      5b. Dip the fruit mixture ball in the milk chocolate to coat it, then place it in the mould
      5c. Use a spoon to fill the remainder of the mould up to the top with milk chocolate.
6. Once all of the moulds on the sheet are filled, tap the sheet hard on the table several times to release any air bubbles
7. Place in the refrigerator to harden.

These will keep for several weeks in an airtight container. In warm weather it’s advisable to refrigerate them to avoid melting.


Ivayla said...

In case it's not obvious, those are *really* good :D.
I made mine with semisweet chocolate though, and they turned out just the right amount of sweet for my taste.

Christine said...

Ooh, you tried them? I'm delighted to hear it! That's fantastic!

I just tried this year's batch of mine for the first time yesterday, and they came out really nice. I tend to make them with milk chocolate as that's more popular in my family, but I imagine dark would be nice as well. I might try that next year.