Directions

1. Crumble the leftover Christmas pudding onto a chopping board and chop into small pieces using a knife or hand chopper. The finer the chop the better the truffles will hold together.
2. Tip into a small microwave-safe bowl. Drizzle over the Tiptree Christmas Pudding Liqueur and stir to mix.
3. Melt the dark chocolate in a heatproof bowl over a bain-marie or microwave in 30 second bursts, on medium power, until the chocolate has melted, stirring in between.
4. Tip this into the pudding mix and stir to combine.
5. Drizzle the cream over the top and mix again.
6. Pop the mixture into the fridge for five minutes to cool.
7. Weigh out 15g pieces of the mixture and roll them firmly in the palms of your hands to form balls. Repeat, using up all the mixture to form around 10 balls.
8. Put them back in the fridge for 15 minutes. If the mixture firms up too much whilst making the balls you can pop the mixture in the microwave and loosen in 10 second bursts.
9. Melt the white chocolate in a bain-marie, or microwave in 30 second bursts, on medium power, until melted.
10. Top each of the truffles with a drizzle of the melted white chocolate, to look like snow.
11. Decorate the tops of the truffles with mini holly and berry sprinkles or any festive sprinkles. Do this individually and quickly before the chocolate sets. If you don’t have sprinkles, use thyme leaves, cranberries, or glacé cherries, cut up into small pieces, to look like holly and berries.