Michelles 'Merry Christmas Pudding' Chocolate Truffles

Step 1

Line a baking sheet with tin foil or baking paper.
Melt the dark chocolate over a simmering pan of water.
Crumble the Christmas pudding into a bowl and add the brandy or sherry and golden syrup.
Give it a good mix with a wooden spoon.
Pour in the melted chocolate and mix thoroughly.
Take small lumps of the mixture, truffle size and roll in your hands to make balls (you may want to use disposable vinyl gloves)
Set down on your baking sheet and chill in the fridge for about half an hour.
Melt the milk chocolate over a simmering pan of water.
Allow to cool slightly.
Take your truffle balls from the fridge and using a cocktail stick, dip the truffles into the melted milk chocolate.
Put back in the fridge until the chocolate has hardened.
Melt the white chocolate over a simmering pan of water.
Allow to cool slightly so it thickens a small bit.
With a teaspoon, drip a little of the white chocolate onto each truffle, just enough to run a little down the sides.
Cut the red cherries to make 'berries' and the green cherries to make the 'leaves'.
Before the white chocolate sets, position the berries and leaves on top.
Enjoy!