Mince Pie Truffles
By OcadoLife
Published on 16 October 2024
If you love mince pies and chocolate, these Mince Pie Truffles will be right up your street. The blingy little baubles were created by chef and food writer Liberty Mendez, and we’re sure you’ll agree they’re far too delicious to save for Christmas alone! Make a good-sized batch and freeze a few for when you want a little treat. They’re fab for gifting too. Time and servings
42 minsTotal time
20Servings
40 minsPrep time
2 minsCooking time
Ingredients
- 100g mixed dried fruit
- 1 orange, zested
- 75ml whiskey
- 50g soft light brown sugar
- 0.5 tsp mixed spice
- 1 tsp ground cinnamon
- 125g ginger biscuits, crushed
- 150g dark chocolate, melted, plus 200g, melted, to coat
- 20g edible gold leaf, to decorate (optional)
Method
Step 1
For the mincemeat, combine the dried fruit, orange zest, whisky, sugar, mixed spice and cinnamon in a pan over a medium heat; simmer for 2 mins, until the sugar dissolves. Tip into a large bowl; cool for 10 mins.Step 2
Add the biscuits and 150g melted chocolate to the mincemeat and stir until well combined. Cover and leave to cool for 4 hrs (or chill overnight), until completely set.Step 3
To shape each truffle, take about 20-25g (weigh for accuracy) of the mixture and roll it into a ball – you should end up with around 20 balls. You may need to work the mixture between your hands a little first, to warm it up.Step 4
To coat the truffles, put the remaining 200g melted chocolate into a small, deep bowl. Place a sheet of baking paper on a tray. One at a time, dunk the truffles into the chocolate to coat, then remove with a spoon, tapping off any excess chocolate; place on the lined tray.Step 5
Put the tray in the freezer for 15 mins or in the fridge for 1 hr, until the chocolate has set. Finish with little flecks of edible gold leaf, if using (you may find this easiest to apply with a small, clean paintbrush).