Christmas Mini Choc Puddings

1. 1

   Rougly chop the pudding and put the chopped pudding and brandy in a food processor and process in short bursts until the pudding resembles fine bread crumbs.

2. 2

   Roll teaspoons of the mixture into small balls.

3. 3

   Using a fork dip the individual balls into the dark chocolate mixture and place on a baking tray lined with baking paper.

4. 4

   Allow to set before proceeding with the white chocolate.

5. 5

   TO DECORATE : Use the melted white chocolate to drizzle over the puddings to resemble a custard sauce and use red cachous on top of each one to resemble a cherry.

6. 6

   Allow to set at room temperature for one hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.