CHRISTMAS PUDDING TRUFFLES

1. Place the chocolate cake crumbs, chopped glace cherries, raisins, chopped pistachios and cocoa powder in a bowl and mix to combine.
2. Add the condensed milk and, wearing food handling gloves, bring the ingredients together with your hands.
3. Divide the mixture into ten even portions and roll them into balls.
4. Store in an airtight container in the refrigerator.

FINISHING

1. Temper the white chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
2. Transfer the tempered chocolate into a piping bag and cut a small tip off the end. Pipe the chocolate on top of one of the prepared truffles to replicate icing on top of a Christmas pudding.
3. Before the chocolate sets, arrange two pieces of pistachio and a small piece of glace cherry on top.
4. Repeat to decorate the remaining truffles.

Note: Store in an airtight container in the refrigerator for up to 5 days.