30g Western Star Chef's Choice Premium Cultured Unsalted Butter
2 tbsp brandy (optional)
200g white chocolate, chopped
12 red glace cherries, quartered and thinly sliced
12 green glace cherries, quartered and thinly sliced
Method
Break up the Christmas pudding or fruit cake in the bowl of a food processor and blitz until it forms coarse crumbs
Place the dark chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water. Stir until the ingredients melt together and the mixture becomes smooth. Add the melted chocolate and brandy to the Christmas pudding or fruitcake crumbs, and stir to combine
Line a tray with baking paper. Roll large tablespoonfuls of the mixture into balls, and place on the lined tray. Transfer into the fridge to chill for 45 minutes
Meanwhile, place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir until the chocolate has melted and becomes smooth. Use a teaspoon or piping bag to drizzle the melted white chocolate over the truffles, and decorate with the slices of cherries
