Figgy Pudding Truffles Recipe

Ingredients

75g dried dates
75g dried prunes
75g raisins
125g walnut halves
2 tbsp cognac or rum
1 tsp ground cinnamon
Grated zest of 1 orange
Sea salt, to taste
100g dark chocolate buttons
25g butter
3 heaped tbsp cocoa powder

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Method

1. Roughly chop the dates and prunes. Put them and the raisins in a bowl. Cover them with cold water. Cover with a tea towel and leave to soak for 1-2 hrs.

2. Tip the walnut halves into a food processor and blitz to make a rough powder.

3. Drain the dried fruit and add them to the food processor with the cognac or rum, cinnamon, orange zest and a pinch of sea salt. Pulse, stopping to stir everything a few times, till you have a smooth paste.

4. Put the chocolate and butter in a large heatproof bowl. Half fill a pan with water and bring to the boil. Set the bowl over the pan, without letting the bowl touch the water. Gently heat till the chocolate is melted.

5. Take the chocolate off the heat. Add the fruit and walnut paste and stir well. Chill in the fridge for 1 hr to firm everything up.

6. Line a baking tray with baking paper. Spoon the cocoa powder onto a plate. Use two teaspoons to scoop heaped spoonfuls out of the truffle mixture and shape into rough truffles, or roll them into rounds with your hands. Drop in the cocoa powder and roll to coat. Place on the baking tray. Repeat till you’ve used up all the mixture – you should get around 25-30 truffles.

7. Refrigerate the truffles for a few hrs to firm them up. Transfer to an airtight box, separating the layers with baking paper. They will keep for a few days in the fridge.