Nigella’s Christmas Puddini Bon-Bons; Made From Decadent Chocolate Christmas Cake
It’ a holly jolly holiday..
If you haven’t already, I sincerely think it’s time we all started dreaming of sleigh bells, mistletoe, time with the family, and of course all that delicious, fantastic, delightful Christmas food!
If there was ever a treat to lust for this holiday season, it would without a doubt be Nigella’s Christmas Puddini Bon-bons. Nigella’s bon-bons are rich and decadent to the last bite, cute and delectable to look at, and very Merry Christmassy!
The good news is that they are as easy to whip up as they are tasty to eat. If you have some Christmas cake or Christmas pudding leftovers, you can whip this decadent treat up in no-time!
The shops are virtually flooding over with gluten-free Christmas puddings this season. Some better than others mind you. Last year I used Itha’s puddings in Australia, and this year I have seen Gluten-free pudding versions here in the UK, both in Waitrose, M&S, Tesco, Wholefoods, and independent shops like the farm shop at Church Farm, Ardeley. It really shouldn’t be a problem if you want to make these the easy way.
However, this year I am replacing the plum pudding with a very special ingredient, namely my own deliciously Decadent and Moist Dark Chocolate Christmas Cake with a Scandinavian Twist, and I have to tell you, this cake makes my kitchen smell just right for Christmas! Right now (with my puddini bon-bons cooling in the fridge) I am literally surrounded by a rich, deep dark chocolate and sherry aroma, and I seriously cannot wait to dish them out to my husband when he gets home! This really is the epitome of deliciousness!
Easy but impressive!
I have long wanted to dive into this decadent Christmas Puddini Bon-Bon recipe from Nigella Lawson. The cute little treats look absolutely charming with their mini berries and holly leaves, plus it’s such a marvelous way to use up any leftover Christmas cake or plum pudding.
A good quality cake or pudding truly makes all the difference; get it right and you will sink your teeth into a rich, flavourful truffle of a bon-bon! My Decadent and Moist Dark Chocolate Christmas Cake with a Scandinavian Twist truly gave my bon-bons that extra luxurious feel with the addition of quality dark chocolate, and it gave the recipe an added element of deliciousness.
This recipe is as easy as the result is impressive!
My humble at-home test panel conclude that these decadent little Bon-Bons hold quite the likeness to a truffle. The dark chocolate hits you as soon as it touches your lips, subtly followed by a hint of fruit and a smooth, lingering taste of sherry. The combination of flavours and aroma draws the thoughts immediately to Christmas, and the unanimous vote rings clearly: “It makes me want another one!”
To make 30 bon-bons you will need:
- 125 grams high quality dark chocolate (dairy-free if you like)
- 360 grams Christmas Cake or Plum Pudding (try this recipe!)
- 60 ml sherry
- 2 tbsp of golden syrup
- 125 grams white chocolate (dairy-free if you like)
- 6 red glacée cherries
- 6 green glacée cherries
1. Line a tray that will fit into your fridge with baking paper
2. Melt dark chocolate either in a heat-proof bowl over hot water, or in the microwave. I warmed mine in 20 second intervals, stirring in between until all the chocolate was melted.
3. Crumble the Christmas cake or Plum pudding into a bowl and blend in sherry and golden syrup
4. Add melted chocolate and mix thoroughly. The chocolate will thicken the mixture slightly, making it easier to mold.
5. Roll small lumps from the mixture about the size of a chocolate truffle. You can use mini patty pans if you like. I used disposable gloves for this process as it gets quite sticky. I also dipped my fingers in water to help smooth out the surface of the Bon-Bons.
6. Put the tray in the fridge to firm the Bon-Bons up.
7. Before you melt the white chocolate, cut the glacée cherries into little berry shapes and holly leaves. Have these ready to go so that the chocolate doesn’t harden before you manage to decorate.
8. Melt the white chocolate and pour it into a piping bag (or just a normal zip-lock bag, cutting a hole in one corner)
9. Decorate each Bon-Bon with the melted white chocolate and make sure to add the “berries and holly” before the chocolate hardens.
The glacée cherries are a bit of a sticky mess, but boy does it look good when its done!
The Bon-Bons must be kept in the fridge, and can last in an airtight container for up to 2 weeks. I recommend taking the time to make up extras, as they really make a brilliant gift! Just box them up nicely, attach a cute label and surprise friends and family with the must luscious of Christmas treats!