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6 ingredients, 11 steps, cooking Ladybirds Christmas Snowman and Christmas Pudding Truffles

How are you all, now you can prepare recipe Ladybirds Christmas Snowman and Christmas Pudding Truffles with 6 ingredients and 11 steps. Below this is how to make it, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 6 ingredients and 11 stages of easy cooking Ladybirds Christmas Snowman and Christmas Pudding Truffles.

Ingredients for Ladybirds Christmas Snowman and Christmas Pudding Truffles

1. Prepare 300 grams : dark or milk eating chocolate , broken into pieces.
2. You need 2 tbsp : coffee flavoured liqueur , optional.
3. Prepare 1/3 cup : thickened cream.
4. Prepare 300 grams : white chocolate melts.
5. It’s 1 : icing gel pens and lollies of your choice to decorate truffles.
6. It’s 1 : some pretzels , broken up to use as arms ..

If all main ingredients Ladybirds Christmas Snowman and Christmas Pudding Truffles it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Step by Step Cooking Ladybirds Christmas Snowman and Christmas Pudding Truffles

1. Place the eating chocolate and cream into a heatproof bowl and place in microwave on high for short 45 or 30 second bursts , stirring after each burst , until completely melted and smooth . Once melted add the liqueur and stir to combine . Cover and chill for at least 3 hours or until firm .
   
2. Line a baking tray with baking paper and chill .
   
3. Once chocolate mix is firm , take about a tablespoon full of the mixture and roll it between your palms to create a ball shape then place it onto the chilled baking paper lined tray , then take between a tablespoon and a teaspoon sized full of the mixture and roll it between your palms to create a smaller sized ball shape and set it onto the chilled baking paper lined tray , now take about a teaspoonful of the mixture and roll it between your palms to create a smaller sized ball and set it onto the chilled baking paper lined tray also , repeat with remaining mixture till all mixture is used . Chill for at least 1 hour or until firm .
   
4. Once truffle balls are firm , melt the white chocolate melts until melted and smooth . Then one at a time , i used i fork and spoon to help , dip the chocolate balls into the melted white chocolate and roll to coat all over then set back into the chilled baking paper lined tray and repeat with all remaining chocolate balls and melted white chocolate , then chill for about 30 minutes or until set .
   
5. Once set starting with the largest ball , leaving it as base , drop a drop of melted white chocolate onto the top of the large ball then place the second sized white chocolate ball intop and hold down for a few seconds or until it sets , now add a drop of melted white chocolate ontop of the second ball and then place the smallest ball ontop and hold down for a few second till it sets (creates the Snowmans body), recreate with most but leave a few balls as single balls as they will become Christmas puddings .
   
6. Dip remaining single chocolate truffles into the melted white chocolate to coat them set aside with the snowman rounds to set , once set decorate with icing gel pens to create holly and berries , and leave chilled to set fully .
   
7. Using your icing gel pens and lollies , decorate the Snowman with eyes , buttons , nose , hat , arms etc . Then set them back into the fridge to set and store . With the remaining few single balls left , using your icing gel pens decorate with holly patterns to represent a Christmas pudding , set in the fridge to set and store .
   
8. Take the pretzel sticks and brake them in half them dip one end into the melted chocolate and stick onto the snowman for arms , then cut some marshmallows into quarters and stick one quarter piece onto the does of the pretzel arms so to make hands .
   
9. Once fully set , serve cold and enjoy . :-)
   
10. NOTE : can be made up to a week ahead stored in an airtight container in the fridge .
    
11. NOTE : if not using the liqueur increase the cream to half a cup .
    
12. Finish and Enjoy.

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