It just isn't Christmas without a hearty dose of these little treats. We've been making these truffles for years, the centre filling changing as we see fit, but the jolly 'plum pudding' exterior always remaining the same.
These ones are particularly rich and were put together to accompany Dad, Wallace and Jess on a quick visit down to Grandi and Old Nev's this weekend. Settled into the esky with some pork product and mud crab, fine Christmas fare indeed.
Crumble 500 grams of the cheapest plum pudding you can find into a bowl, add 3 tablespoons of Rum and 200 grams of melted dark chocolate. The mixture is quite wet at this point and best refrigerated to 'stiffen' before rolling into small balls.
Refrigerate again to set, before rolling in 200 grams of melted dark chocolate to coat. Placing back on a tray, the choc coating will nearly set without further refrigeration, allowing white chocolate to be drizzled over. We use cut up jelly snakes as the final adornment.