Emma Decadent bon bons for a post Christmas treat
This recipe is from Nigella Lawson and is named Christmas Puddini Bon Bons. As you can see with my artistic talent, they are more like Christmas Pudding poops! They do however still taste amazing. I made a couple of changes with what we had in our cupboard and they still turned out tasty. From Nigella Christmas book.
Frankie paw trying to get one.
Ingredients
125 g dark chocolate (finely chopped)
350 g cooked and cooled christmas pudding
60 ml brandy
100 g white chocolate (finely chopped)
Sprinkles for topping
Method
Line a baking sheet (that will fit in the fridge) with clingfilm, baking parchment or foil and set it to one side while you make the bonbons.
Melt the dark chocolate in a heatproof bowl suspended above a pan of simmering water, or in the microwave.
Crumble the cold Christmas pudding into a bowl, add the brandy sherry and stir until all is incorporated.
Pour in the melted dark chocolate and stir again.
This is the sticky part.
Pinch out small lumps of mixture and roll so that you have little rounds about the size of a chocolate truffle. You should get about 30 out of this mixture.
Cover with clingfilm and place into the fridge to firm up.
To decorate, melt the white chocolate either in a heatproof bowl suspended over a pan of simmering water or microwave.
Using a teaspoon, drip a little of the melted but slightly cooled white chocolate on each bonbon, then arrange sprinkles to resemble a Christmas pudding.
Leftover Christmas Pudding Bon Bons
Ingredients
- 125 g dark chocolate finely chopped
- 350 g cooked and cooled christmas pudding
- 60 ml brandy
- 100 g white chocolate finely chopped
- Sprinkles for topping
Instructions
- Line a baking sheet (that will fit in the fridge) with clingfilm, baking parchment or foil and set it to one side while you make the bonbons.
- Melt the dark chocolate in a heatproof bowl suspended above a pan of simmering water, or in the microwave.
- Crumble the cold Christmas pudding into a bowl, add the brandy sherry and stir until all is incorporated.
- Pour in the melted dark chocolate and stir again.
- This is the sticky part.
- Pinch out small lumps of mixture and roll so that you have little rounds about the size of a chocolate truffle. You should get about 30 out of this mixture.
- Cover with clingfilm and place into the fridge to firm up.
- To decorate, melt the white chocolate either in a heatproof bowl suspended over a pan of simmering water or microwave.
- Using a teaspoon, drip a little of the melted but slightly cooled white chocolate on each bonbon, then arrange sprinkles to resemble a Christmas pudding.
