Ingredients

The following ingredients have 22 Servings
  • 140 g mincemeat
  • 50 g dried cranberries
  • ¼ tsp cinnamon
  • 55 g full-fat cream cheese
  • 2 tbsp confectioners’ sugar
  • 175 g all-butter shortbread biscuits (use gluten free shortbread if required - tastes just as good in these truffles)
  • 100 g milk chocolate, melted
  • 200 g milk or dark chocolate, melted
  • Gold edible glitter
  • Gold sprinkles

Instruction

  • Place the mincemeat, cranberries, cinnamon, cream cheese and confectioners’ sugar in a medium-sized bowl and mix together until combined.
  • Place the shortbread biscuits into a bag or bowl and crush into crumbs using the end of a rolling pin. Add the crumbs to the mincemeat mixture, along with the melted milk chocolate and stir to combine.
  • Cover the bowl with clingfilm and place in the fridge to firm up for at least an hour (up to a day).
  • Take the mixture out of the fridge. Line a plate or tray with baking parchment. Scoop out heaped teaspoons of the mix, place in your hand and roll into a ball. Place on the parchment (the mix will be a little sticky, but should hold its shape). Repeat until all of the mixture is used up. Place back into the fridge to chill for 30 minutes.
  • After 30 minutes, take the mincemeat balls out of the fridge. Line a new plate or tray with fresh parchment paper. Rest one of the balls on a fork and dip into the melted chocolate. Allow the excess chocolate to drip off, then transfer the ball onto the fresh parchment paper by gently sliding off the fork using a teaspoon. Repeat until all the balls are covered in chocolate.
  • Decorate the truffles with edible glitter and sprinkles. Allow to set at room temperature for at least 30 minutes before serving.