Leftover Christmas cake? Make truffles

So, somehow, you end up with half a pudding or cake that no -one will ever eat.

We've been there too.

That's why we've created this festive and fun recipe for Christmas chocolate truffles. It’s a delightful way to repurpose those leftovers and bring some extra holiday magic to your kitchen.

Before you begin, here’s a little tip: make sure to stock up on two packets of 290g milk chocolate melts.

You might need the second one to dip all of your truffles, and let’s be honest, we can we never have too much chocolate in the house.

CHRISTMAS CHOCOLATE TRUFFLES

INGREDIENTS

180g of 70 per cent dark chocolate

80ml cream

250g leftover Christmas cake or pudding

290g milk chocolate melts

150g of white chocolate melts

Mint leave lollies — each cut into four pieces

Mini M&Ms — just the red and green ones

METHOD

1. Half fill a saucepan with water. Place a heat-resistant bowl on top of the saucepan, not touching the water, to make a bain-marie.

2. Add the 70 per cent dark chocolate and cream to the bowl. Heat gently, stirring occasionally, until completely melted and smooth. Mix well to ensure they’re fully combined.

3. Stir in the leftover Christmas cake or pudding and mix well.

4. Place in the fridge for one hour to firm up.

5. Remove the mixture from the fridge. Using your hands, take a spoonful and roll it into a ball. Place each ball on a baking paper-lined tray. This recipe should yield 25 balls.

6. Place the tray in the freezer for one hour.

7. Melt the milk chocolate. Remove the balls from the freezer and dip each one in the milk chocolate. Allow to set.

8. Melt the white chocolate and place it in a small piping bag. Pipe a little white chocolate over the top of each of the truffles. Working quickly, before the white chocolate sets, place two pieces of mint lollies and a red and green M&M on each truffle.

9. Keep in the fridge until needed. They should last five days in the fridge.