The rich aroma of warm spices mingled with dark chocolate always signals the holidays are near. This Christmas Fruit Mince Truffles Recipe is a festive twist on classic truffles, bursting with fruity mince and a dusting of cinnamon. They’re ridiculously easy to make but impressively delicious — trust me, you’ll want to have these at every holiday gathering.
Jump to:
Why You'll Love This Recipe
I’ve made my fair share of holiday sweets, and these Christmas Fruit Mince Truffles stand out because they balance festive fruitiness with luscious chocolate in every bite. They’re easy enough to whip up last minute but special enough to gift or serve with pride.
- Rich, Decadent Flavor: The silky dark chocolate paired with spiced fruit mince creates a sophisticated taste that feels gourmet but is simple to achieve.
- No-Bake Convenience: You don’t need fancy equipment or an oven—just patience to let the truffles chill and set perfectly.
- Versatile Presentation: Whether dipped in milk or white chocolate or decorated with cherries, the truffles look as festive as they taste.
- Great for Gifting: These handmade truffles travel well in a sealed container, making them a thoughtful edible gift anyone would appreciate.
Ingredients & Why They Work
Each ingredient in this Christmas Fruit Mince Truffles Recipe has a purpose — from cream for luscious texture to fruit mince for holiday cheer. Picking quality ingredients makes all the difference, so here’s why I choose what I do:
- Heavy Whipping Cream: I always use full-fat cream for the smoothest, richest filling; the fat content helps the truffles set beautifully.
- Dark Cooking Chocolate (70% cocoa solids): The deep chocolate flavor balances the sweetness of the fruit mince perfectly; higher cocoa content means less sugary sweetness.
- Ground Cinnamon: Adds a warm, festive spice boost that pairs wonderfully with the fruit mince.
- Fruit Mince: Homemade is my favorite, packed with dried fruits and a splash of festive spirit, but good-quality store-bought fruit mince works just fine.
- Milk Cooking Chocolate: Used for the outer coating, it's creamy and sweet, complementing the darker interior.
- White Cooking Chocolate: For decoration and contrast — plus, it adds a lovely creamy touch on top of the truffles.
- Red Glacé/Candied Cherries: Halved to nestle atop each truffle for a pop of color and that traditional Christmas look.
Make It Your Way
One of my favorite things about this Christmas Fruit Mince Truffles Recipe is how easy it is to customize. I often mess around with coatings or add different spices to suit my mood or what I have on hand.
- Variation: Sometimes I sprinkle chopped toasted nuts inside the truffle mix for extra crunch—I love how it adds texture without overwhelming the flavor.
- Dairy-Free Option: I’ve experimented with coconut cream instead of heavy cream, and while the texture is slightly different, the truffles still hold together and taste fantastic.
- Fruit Mince Swap: Using cranberry or cherry preserves mixed with dried fruit works well too if you don’t have traditional fruit mince on hand.
Step-by-Step: How I Make Christmas Fruit Mince Truffles Recipe
Step 1: Warm the Cream and Melt the Chocolate
Start by gently heating your heavy cream in a small saucepan over low heat until it’s just below boiling. No rushing—slow and steady lets the cream heat evenly without scorching. Once warmed, turn off the heat and stir in the finely chopped dark chocolate. Keep stirring gently until the mixture is glossy and smooth with no lumps.
Step 2: Stir in the Spices and Fruit Mince
Let the chocolate mixture cool for about 5 minutes so it’s not piping hot, then fold in your ground cinnamon and fruit mince. You want an even spread of fruit flavor in every bite, so take a moment to stir thoroughly.
Step 3: Chill Until Firm Enough to Shape
Pour the mixture into a small, lined dish and slide it into the fridge for 1½ to 2 hours. Patience is key here—chilling until firm enough to roll makes the next steps much easier.
Step 4: Scoop and Roll Truffles
Using a small ice cream scoop or a teaspoon, form the chilled mixture into compact little balls. If it feels too firm to roll by hand, let it sit at room temp for 5–10 minutes. Press and roll firmly to squeeze out air pockets and get a smooth surface. Place each onto a lined baking tray and pop back into the fridge for another 30 minutes to set.
Step 5: Melt the Coating Chocolates
Melt the milk chocolate over a gentle double boiler or in short bursts in the microwave, stirring often. Do the same with the white chocolate. Aim to keep the chocolate warm and fluid but not hot enough to melt the truffles when dipped.
Step 6: Coat and Decorate the Truffles
Dip each truffle in the warm milk chocolate, rolling it gently with forks to cover completely. Set them back on the tray to firm up. If the coating chocolate thickens too much, you can reheat it gently. Once the milk chocolate hardens, dot a little white chocolate on the top and nestle half a red glacé cherry for that perfect festive look.
Step 7: Chill Until Set and Store
Pop the coated truffles in the fridge to set fully, then store in an airtight container for up to a week. Layer with baking paper if you’re stacking them so they don’t stick together.
Top Tip
Over the years, I’ve learned a few little tricks that make this Christmas Fruit Mince Truffles Recipe foolproof and extra delicious. Let me share these so you have smooth, perfect truffles every time:
- Scrunch Your Parchment Paper: To line your dish perfectly, I scrunch the baking paper before unfolding it in the pan—this helps prevent wrinkles and makes removing the truffles easier.
- Be Gentle with Heat: When melting chocolate, avoid steam or water contact, or it may seize. Stir often and remove from heat just before fully melted for a silky texture.
- Use a Small Ice Cream Scoop: It helps get uniform-sized truffles that chill evenly—a game changer when you want them looking consistent for gifting.
- Don’t Rush Chilling: Cutting corners on chilling can cause the truffles to collapse or not set properly. Trust the time needed, and you’ll have beautifully shaped treats.
How to Serve Christmas Fruit Mince Truffles Recipe
Garnishes
I love topping each truffle with a half red glacé cherry for that instantly festive look. Sometimes I drizzle extra white chocolate across the top or sprinkle finely chopped pistachios for a pop of green and crunch. It’s all about the contrast that makes these gorgeous.
Side Dishes
These treat-sized truffles pair well with light sides—think a warm cup of spiced mulled cider or rich hot chocolate. For holiday platters, I like serving them alongside gingerbread cookies and a cheese board with dried fruit and nuts, creating a lovely sweet-savory balance.
Creative Ways to Present
For parties, I arrange the truffles in mini cupcake liners on a festive tray or tiered stand. Another fun idea is hollowing out a small Christmas ornament and nestling a few truffles inside as an edible gift—always a hit with friends and family!
Make Ahead and Storage
Storing Leftovers
Store your Christmas Fruit Mince Truffles in an airtight container in the fridge. They stay fresh and delicious for up to a week, making it easy to prep ahead or enjoy over several days. Just separate layers with parchment to prevent sticking.
Freezing
I’ve successfully frozen these truffles for up to three months. Just wrap them well in airtight containers to avoid freezer burn. When thawed, you might notice slight “bloom” on the chocolate coating (those white streaks)—but they’re perfectly safe and taste just as good.
Reheating
When you want to enjoy frozen truffles, simply thaw them overnight in the fridge. Bring to room temperature before serving for the best flavor and texture. Avoid microwaving as it could melt the chocolate unevenly.
Frequently Asked Questions:
Absolutely! While I prefer homemade for the freshest flavor, good-quality store-bought fruit mince will work well. Just pick one with a flavor profile you enjoy and is vegetarian-friendly if that’s important to you.
I recommend using a double boiler to gently melt your chocolate to avoid burning or seizing. Stir frequently and remove from heat when it’s almost melted, letting residual heat finish the job. If you’re short on time, short bursts in the microwave with stirring in between work too.
Yes! These truffles actually benefit from some resting time. You can prepare them a few days in advance and keep them refrigerated in an airtight container. They’ll develop more depth of flavor and are perfect for holiday entertaining when you want treats ready to serve.
The key is properly chilling the mixture so it’s firm but pliable before rolling. Also, handling the truffles minimally with slightly warm hands helps avoid cracks. If the mixture becomes too stiff, letting it sit at room temp for a few minutes softens it back up for rolling.
Final Thoughts
This Christmas Fruit Mince Truffles Recipe holds a special spot in my holiday heart. They’re the perfect balance of nostalgic fruit mince flavors and rich chocolate indulgence, wrapped up in bite-sized joy. I’m confident they’ll become a favorite in your festive lineup, bringing smiles with every decadent bite. Give them a try—you’ll be glad you did!
Print
Christmas Fruit Mince Truffles Recipe
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 15 minutes
- Yield: 18 truffles
- Category: Dessert
- Method: Stovetop
- Cuisine: Australian
- Diet: Vegetarian
Description
Delight in these festive Christmas Fruit Mince Truffles combining rich dark chocolate, creamy whipping cream, and classic spiced fruit mince. Coated in smooth milk and white chocolate and topped with candied cherries, these truffles are perfect for holiday celebrations and gifting.
Ingredients
For the Fruit Mince Truffles:
- 125 ml (½ cup) heavy whipping/thickened cream
- 200 g (7 oz) dark cooking chocolate (70% cocoa solids), finely chopped
- ¼ teaspoon ground cinnamon
- ⅓ cup fruit mince (homemade or store-bought)
For the Coating and Decoration:
- 180 g (6 oz) milk cooking chocolate
- 100 g (3 ½ oz) white cooking chocolate
- 9 red glacé/candied cherries, halved
Instructions
- Prepare the dish: Line a small, flat dish (around 13 x 18 cm or 7 x 5 inches) with non-stick baking paper. Also line a baking tray with non-stick baking paper and set aside.
- Heat the cream: Pour the cream into a small saucepan and heat it over low heat until just below boiling point, stirring occasionally to prevent scorching.
- Melt the dark chocolate: Remove the saucepan from heat and add the finely chopped dark cooking chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- Add spices and fruit mince: Allow the mixture to cool for 5 minutes, then stir in the ground cinnamon and fruit mince until evenly combined.
- Chill the mixture: Pour the mixture into the prepared dish and refrigerate for 1 ½ to 2 hours until firm enough to roll into balls.
- Shape truffles: Using a small ice cream scoop or spoon, scoop and roll the chilled mixture into compact small balls. If too firm, let it sit for 5-10 minutes before rolling. Place each ball on the prepared tray and refrigerate for at least 30 minutes to firm up.
- Melt the coating chocolates: Break milk chocolate into even pieces and melt over a pan of barely simmering water, ensuring no water enters the chocolate. Stir occasionally until mostly melted, then remove from heat to let residual warmth finish melting. Repeat melting process for white chocolate. Alternatively, melt chocolates separately in a microwave with short bursts.
- Cool coating chocolates: Allow the melted chocolates to cool for about 15 minutes, ensuring they aren’t too warm to prevent softening the truffles during dipping.
- Coat the truffles: Dip each truffle one at a time into the melted milk chocolate, using two forks to fully coat and remove excess chocolate on the bowl's edge. Place coated truffles back onto the lined tray and refrigerate if the chocolate firms before continuing.
- Decorate: Once all truffles are coated and chilled, use a small amount of the cooled white chocolate to dot the top of each truffle and immediately place a halved glacé cherry on top.
- Final chilling and storage: Place the tray of finished truffles into the fridge to fully set. Store the truffles in an airtight container in the refrigerator for up to one week. For layering, separate with non-stick baking paper.
Notes
- Use full-fat heavy whipping cream with at least 35% fat for best texture and flavor.
- Choose dark chocolate with high cocoa content (around 70%) to balance the fruit mince’s sweetness and alcohol content.
- Fruit mince can be homemade or store-bought; ensure it is vegetarian-friendly and flavorful.
- Lining the dish with scrunched baking paper helps it fit better and aids removal.
- Leftover coating chocolate can be combined with nuts to make quick chocolate mounds or used to create homemade chocolate freckles with sprinkles.
- Truffles can be frozen for up to three months; note chocolate may develop a white bloom but will still taste delicious.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
Leave a Reply