Boozy Christmas Pudding Truffles

So-named because they contain Christmas pudding, not because they look like them. Although you could definitely take a leaf out of Nigella's Christmas Puddini Bonbons book and decorate them with white chocolate and glace cherries. They are basically a rum ball but I didn't use rum and bourbon balls doesn't quite capture it.

I had an out-of-date Christmas pudding that I wanted rid of before all my shopping arrived for this Christmas, so I opened it and gave it a sniff (seemed fine) then cooked it and ate a bit, to no ill-effect. I figured it was worth a gamble.

They are very dense and gooey and intensely flavoured. Even Paul and his lack of sweet tooth was impressed. He took them on a shoot, where they were rapidly re-named "Reindeer Poop" and devoured. Why you would want to eat something that you'd called poop is beyond me.

Boozy Christmas Pudding Truffles (makes 35+, depending on how big you make them)

600g leftover (cooked and cooled) Christmas pudding
200g dark chocolate
60g cream cheese
1/4 cup your choice of delicious brown liquor (rum, bourbon, brandy, whisky - I had bourbon)
100g dark chocolate, extra
sprinkles, to decorate

Place the 200g dark chocolate, broken into pieces, into a medium-sized glass mixing bowl. Put the bowl over a pan of simmering water (making sure the water doesn't touch the glass) and gently melt the chocolate. I've never got the hang of melting chocolate in the microwave, but if you can you should.

While the chocolate melts, break the pudding into small chunks.

When the chocolate has melted, beat in the cream cheese, then the pudding chunks and alcohol, and stir well until it's all combined. The pudding will pretty much disintegrate. Chill in the fridge for about half an hour.

Set out paper (or foil, if you are feeling very fancy) petit fours cases on a baking sheet.

Roll heaped teaspoonfuls of the cooled mixture between your hands into tidy-ish compact balls and place into the petit fours cases. Return to the fridge for half an hour.

Melt the extra chocolate in a small bowl over simmering water. Drip half-teaspoonfuls of the chocolate over the truffles and then spread the chocolate out a bit with the back of a teaspoon. I find a swirly motion is the most efficient. While the chocolate is still soft, sprinkle with whatever sprinkles you are using to decorate.

Chill overnight, but serve at room temperature.