These Christmas Fruit Mince Truffles are easier than you think: if you can melt chocolate, you can make them, and they will look wonderful in a pretty box for someone you love.
Fruit mince is stirred into a rich, creamy dark chocolate ganache, the mixture is rolled into truffles, and two more kinds of chocolate finish each one.
The result is a melt in the mouth chocolate indulgence that looks like a tiny pudding and tastes like Christmas. This batch makes 18 truffles, so there is plenty to share and a few to keep.
Let me start with the best part: there are no difficult techniques here and no special equipment hiding in the small print. If you can melt chocolate, you can make these truffles. That really is the whole skill set, and it makes this a lovely first festive candy for anyone who has never tempered or moulded chocolate before.
They are easy, but I will be honest with you, they do ask for time. The good news is that most of it is hands off.
You will be waiting while the ganache chills, while the rolled balls firm up, and while the finished truffles set. Prep takes about 40 minutes, the cooking stage takes 5 minutes, and the chilling adds roughly 2 hours 30 minutes.
Shaped and finished the way they are, the truffles look like little chocolate puddings. That makes them an ideal sweet treat for Christmas, an impressive homemade confectionery gift, and a real crowd pleaser when you pack them into small foil cups and set them in a pretty box.
The recipe came about because a reader asked for a Christmas specific truffle. There were already plenty of popular chocolate truffle recipes around, so this one was built around festive fruit mince and three kinds of chocolate instead.
No baking and no special equipment needed
Three kinds of chocolate in one little bite
Mostly hands off chilling time, so you can get on with other jobs
Sturdy enough to pack as a gift in foil cases
A genuine crowd pleaser at parties and potlucks
It is important that you plan the chilling time rather than squeeze it in. Firm ganache is what makes the rolling and dipping stages easy.
Ingredients and Substitutions:
Here are the exact amounts, plus what each ingredient does and what you can swap if you need to.
For the truffles
Amount
Heavy whipping cream, also called thickened cream
125 ml (1/2 cup)
Dark cooking chocolate, 70% cocoa solids, finely chopped
200 g (7 oz)
Ground cinnamon
1/4 teaspoon
Fruit mince
1/3 cup
For the coating and decoration
Amount
Milk cooking chocolate
180 g (6 oz)
White cooking chocolate
100 g (3 1/2 oz)
Red glacé or candied cherries, halved
9
Heavy whipping cream. This is sold as thickened cream in some places, and it should contain a minimum of 35% milk fat. That fat is what sets the ganache into a soft, sliceable texture, so this is not the place to cut corners.
Dark cooking chocolate. I use chocolate with 70% cocoa solids. Combined with the fruit mince it gives an ideal texture, so it is worth buying a good quality cooking chocolate rather than a bar you would happily snack on.
Ground cinnamon. A small amount adds a festive note. Spices lose flavour as they age, so check that yours is in date before you start.
Fruit mince. Homemade fruit mince works beautifully, and a commercial variety is fine too. This recipe has been tested successfully with Robertson’s.
Milk chocolate, white chocolate and cherries. Milk chocolate coats the balls, a small amount of white chocolate goes on top, and half a red glacé or candied cherry is the finishing touch. Nine cherries, halved, gives you 18 halves, one for each truffle.
On nutrition, the source recipe estimates about 190 kcal per truffle, with 19 g carbohydrate, 12 g fat, 2 g protein and 15 g sugar.
Variations:
This is a forgiving recipe, so feel free to make it yours.
Change the coating. Dark chocolate or white chocolate both work in place of the milk chocolate.
Skip the coating altogether. Roll the balls in chocolate sprinkles or Dutch processed cocoa powder instead. Coconut works well on its own if you leave the chocolate coating out.
Make it alcohol free. The homemade fruit mince includes brandy. An alcohol free alternative is offered for children or for anyone who prefers no alcohol, and a commercial fruit mince works as well.
Add a little extra flavour. Finely grated orange zest or extra warming spices can be stirred in with the cinnamon.
If you use a store bought fruit mince, taste it first and check that the flavour suits you. Fruit minces vary quite a bit from brand to brand, and a very boozy one will taste quite different from a mild one.
How To Make Fruit Mince Truffles:
Here is the full method, step by step.
Line a small, flat dish with nonstick baking paper. A dish about 13 x 18 cm (7 x 5 inches) is the right size. Line a baking tray with nonstick baking paper as well and set it aside.
Add the cream to a small saucepan and warm it over low heat until it is just below boiling point.
Turn off the heat, add the chopped dark chocolate, and stir until the chocolate has melted and the mixture is smooth. Let it cool for 5 minutes, then add the ground cinnamon and the fruit mince. Stir well so everything is evenly distributed.
Pour the mixture into the prepared dish and put it in the fridge to chill for about 1 1/2 to 2 hours, or until it is firm enough to roll into balls.
Using a small ice cream scoop, scoop the mixture into small balls. If the chocolate is too firm to roll, leave it at room temperature for 5 to 10 minutes and try again. Press on the mixture as you roll so each ball is compact.
Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.
To make the coating, break the milk chocolate into even sized pieces and put them in a bowl set over a pan of barely simmering water. Be careful that no water gets into the chocolate, because even a drop will make it seize. Stir occasionally. When the chocolate has almost melted, take the bowl off the heat and set it aside. The residual heat will melt what is left. You can also melt the chocolate in the microwave. Repeat with the white chocolate.
Leave the melted chocolate to cool for about 15 minutes. If it is too warm, it will soften the truffles.
Take the truffles out of the fridge. Working one at a time, dip each ball into the melted chocolate and use two small forks to move it around so it is completely coated.
Lift the truffle out on the tips of a fork and smooth the base against the edge of the bowl to remove excess chocolate, then return it to the lined tray. If the chocolate becomes too firm to dip smoothly, warm it a little and carry on.
On a warm day you may need to chill the coated truffles for a few minutes before the next step. Once the chocolate has firmed on a cooled truffle, add about 1/2 teaspoon of the white chocolate to the top and place half a cherry on it. When they are all coated, put the tray in the fridge to set.
Store the truffles in the refrigerator in an airtight container for up to one week. If you stack them in layers, separate the layers with nonstick baking paper.
One small warning worth repeating: let the melted coating chocolate cool before you start dipping. Warm chocolate will slightly melt the truffle balls.
Top Tip:
Use good quality ingredients, especially a good quality cooking chocolate. This is meant to be a luxurious treat, so do not swap the cream for a low fat version. The fat is doing real work in the ganache, and a thinner cream will not set the same way.
Then there is moisture, which is the enemy when you melt chocolate. Even a single drop of water can cause the chocolate to seize, turning it from a smooth, flowing mixture into something thick and grainy that is no use for this recipe. Keep your bowl and your utensils completely dry before the chocolate goes anywhere near them.
Stir chocolate with a metal spatula or spoon rather than a wooden one, because wooden spoons can hold onto moisture even after they look dry.
Moisture is the enemy here. Check that every bowl, spoon and spatula is completely dry before the chocolate goes in.
Serving Suggestions:
These truffles fit almost any festive occasion. Serve them with coffee after dinner to finish a special meal, or set them out at a Christmas party or family gathering where people can help themselves.
They also work beautifully on a dessert bar. If you are putting together a spread, they sit happily alongside Mini Meringues with Berries and Cream and White Christmas Slice, and the mix of textures keeps the table interesting.
For gifting, pack them in small foil cases and arrange them in a pretty box. They make a lovely present for someone who loves chocolate, and because they hold their shape, they travel well to potlucks and parties.
With three kinds of chocolate and festive fruit mince in every bite, these truffles are certain to be popular on your Christmas menu.
Frequently Asked Questions
What is fruit mince in the United States?
In the United States, fruit mince is usually called mincemeat. It is a sweet, thick mixture of dried fruits, spices, sugar, and sometimes alcohol such as brandy, and it is traditionally used in holiday pies and tarts. Modern mincemeat rarely contains meat. For these truffles, you can use homemade fruit mince or a good-quality store-bought mincemeat.
How do you make Christmas fruit mince truffles?
Warm 125 ml (1/2 cup) heavy whipping cream in a saucepan until just below boiling, then stir in 200 g (7 oz) finely chopped dark chocolate with 70% cocoa solids until smooth. Cool for 5 minutes, then mix in 1/4 teaspoon ground cinnamon and 1/3 cup fruit mince. Chill the mixture until firm, roll it into 18 balls, and chill again. Dip the balls in melted milk chocolate and top each with white chocolate and half a glacé cherry.
Can you use store-bought mincemeat for truffles?
Yes, store-bought mincemeat works well in this recipe. The original recipe was tested successfully with a commercial fruit mince, and it can replace homemade fruit mince measure for measure. If the mincemeat is very syrupy, drain it lightly or cook it down briefly so the ganache does not become too soft. For an alcohol-free version, choose mincemeat labeled alcohol-free or substitute the brandy with orange juice or apple cider.
How long do Christmas fruit mince truffles keep?
Christmas fruit mince truffles keep for up to one week when stored in an airtight container in the refrigerator. Store them in a single layer, or separate layers with non-stick baking paper. Because they contain cream, they must stay refrigerated; let them sit at room temperature for about 10 minutes before serving to soften slightly.
Christmas Fruit Mince Truffles These Christmas Fruit Mince Truffles are easier than you think: if you can melt chocolate, you can make them, and they will look wonderful in a pretty box for someone you love. Fruit mince is stirred into a rich, creamy dark chocolate ganache, the mixture is rolled into truffles, and two more kinds of chocolate finish each one.
Total Time:195 min
Yield:18 truffles 1x
Ingredients
Scale
For the Fruit Mince Truffles Truffles 125 ml heavy whipping/thickened cream 200 g dark cooking chocolate (70% cocoa solids), finely chopped ¼ teaspoon ground cinnamon ⅓ cup fruit mince
For the Coating and Decoration 180 g milk cooking chocolate 100 g white cooking chocolate 9 red glacé/candied cherries, halved
Instructions
1-Line a small, flat dish with non-stick: Line a small, flat dish with non-stick baking paper. I used a Pyrex, 13 x 18 cm (7 x 5 inches). (See Note 4.) Line a baking tray with non-stick baking paper and set aside. 2-Add the cream to a small saucepan: Add the cream to a small saucepan. Over low heat, heat the cream until just below boiling point. 3-Turn off the heat and add the: Turn off the heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool for 5 minutes and then add the ground cinnamon and fruit mince. Stir well so it is evenly distributed. 4-Pour the mixture into the prepared dish: Pour the mixture into the prepared dish. Transfer to the fridge to chill, about 1 ½-2 hours, or until it is firm enough to roll into balls. 5-Working with a small ice cream scoop,: Working with a small ice cream scoop, scoop into small balls. If the chocolate is too firm to roll, set it aside for 5-10 minutes. Press on the mixture as you are rolling to make it compact. 6-Place each ball on the prepared tray: Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm. 7-To make the coating, break the milk: To make the coating, break the milk chocolate into even size pieces. Put into a bowl and place over a pan of barely simmering water, being careful to not get any water into the chocolate (or it will seize). Stir occasionally. When the chocolate has almost melted, remove the bowl and set it aside. The residual heat will melt any remaining chocolate. Alternatively, melt the chocolate in a microwave. Repeat with the white chocolate. 8-Leave the chocolate to cool for about: Leave the chocolate to cool for about 15 minutes. If it is too warm, it will soften the truffles. 9-Remove the truffles from the fridge: Remove the truffles from the fridge. Working one at a time, dip each ball in the melted chocolate, and using two small forks, move them around to make sure they are completely coated. 10-Using the tips of a fork, lift: Using the tips of a fork, lift them out and smooth them on the edge of the bowl to remove excess chocolate and return them to the lined tray. If the chocolate becomes too firm to smoothly dip the balls, re-heat a little and proceed. 11-If it is a warm day, you: If it is a warm day, you may need to chill them for a few minutes before proceeding to the next step. If the chocolate has firmed on the cooled truffle, you can add about ½ teaspoon of the white chocolate to the top of each truffle and place half a cherry on top. When they are all coated, place the tray in the fridge to set. 12-Store in the refrigerator in an airtight: Store in the refrigerator in an airtight container for up to one week. If storing the truffles in layers, separate them with non-stick baking paper.
Last Step:
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