The easiest, cutest little Chocolate Christmas Puddings you'll ever make - and they take just 10 minutes! These no-bake festive bites use chocolate Royal biscuits, white chocolate, Jaffas and spearmint leaves for the sweetest mini version of the classic Christmas dessert. Perfect for gifting, class parties, or adding a fun touch to your Christmas table.
If you love fun and festive sweets like these, try my Christmas Marshmallow Pops or my Christmas Lamington Reindeers next - I'm sure the kids will be super keen to help!
These bite-sized Chocolate Christmas Puddings are a modern Aussie favourite - inspired by traditional Christmas pudding, but made for hot summer holidays! Using just four supermarket ingredients, they're so quick to assemble, look adorable, and taste like a mix of marshmallow, biscuit, and creamy white chocolate.
They're ideal for Christmas parties, teacher gifts, or as a fun edible craft for kids. Plus, they can be made days in advance and stored in an airtight container - no oven and zero stress!
You might also love my Mint Rocky Road Christmas Wreath or these Christmas Mint Slice Balls for more easy no-bake festive treats.
Why You're Going To Love This Recipe
- 🎅 Just 10 minutes prep - no baking, no fuss, no mess.
- 🍫 Only 4 ingredients - all easy to find at your local supermarket.
- 🎁 Perfect for gifting - wrap in cellophane bags or pop into Christmas hampers.
- 🧒 Kid-friendly - little hands can help decorate (they'll love it!).
- 🧊 Make ahead - they'll stay fresh for up to a week.
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Chocolate Christmas Pudding Ingredients
You only need a handful of simple ingredients to make these adorable Chocolate Christmas Puddings - and you'll find them all at your local supermarket!
- Arnotts Royals Biscuits: Dark chocolate-coated marshmallow biscuits with a biscuit base. Can't find them? Try Aldi Clouds, Whippets, Mallomars, MalloPuffs or Tunnock's Teacakes.
- Spearmint Leaves: Slice into small slithers to make little "holly leaves". Any soft green jelly lolly works too.
- Jaffas: The perfect red "holly cherries"! Smarties or red M&Ms also work beautifully.
Variations
- Minty Twist: Use peppermint-flavoured white chocolate (or add a drop of peppermint essence to melted white chocolate) for a fresh Christmas twist.
- Gluten-Free: Swap the Arnott's Royals for a gluten-free chocolate biscuit and top it with a marshmallow before decorating.
- Kid-Friendly Treats: Swap the Jaffas and spearmint leaves for red and green M&Ms or mini jelly lollies - perfect for little helpers to decorate their own!
- Adults-Only Puddings: Add a touch of fun for the grown-ups by brushing a little Baileys, Kahlua, or brandy over the biscuit base before topping with chocolate.
Need To Substitute An Ingredient?
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How To Make Chocolate Christmas Puddings
Need a quick and easy activity for the kids in the lead up to Christmas? This is just what you're after!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Melt the Chocolate: Place the chocolate into a microwave-safe bowl and melt in 20-second bursts. Stir until smooth. Chop the spearmint leaves into small slithers.
- Decorate: Spoon or drizzle a small amount (about a teaspoon) of white chocolate over each biscuit, letting it drip slightly down the sides like custard on a pudding.
- Add the Holly: Arrange two spearmint leaf slithers and one Jaffa (or M&M) on top to look like holly and leaves. Note: it's best to work in batches of 1-2 at a time, as the chocolate quickly sets.
- Set & Store: Decorate remaining ones then allow to firm up. Store in an airtight container at room temperature (up to 1 week), or refrigerate if it's warm.
Recipe Tips
- Don't overdo the white chocolate - too much and the decorations will slide off.
- Use cooking chocolate or melts - for the smoothest, glossiest drizzle.
- Work in small batches - decorate a few at a time before the chocolate sets.
- For neat holly leaves: Use kitchen scissors to shape the spearmint lollies.
- Storage: Keep in an airtight container in a cool dark place for up to 7 days.
- Freezing: Freeze in a single layer in an airtight container for up to 1 month. Defrost at room temperature before serving.
- Gifting Tip: Pack in mini cupcake cases or wrap in clear bags with a festive ribbon for the perfect Christmas treat.
- Party Ready: These look gorgeous on a Christmas dessert platter.
Chocolate Christmas Pudding FAQs
Yes! They'll stay fresh for a week in an airtight container, or freeze for up to a month.
You can use any chocolate-covered marshmallow biscuit - try Aldi Clouds, Whippets, Schokokuss, Mallomars, Tunnock's Teacakes or MalloPuffs.
Yes, of course! You will have plenty of Jaffas and spearmint leaves leftover so you'll just need extra marshmallow biscuits and melted white chocolate.
You can, but they won't have the "custard drizzle" look. White chocolate gives that classic pudding finish.
Absolutely! For younger kids, you will need to melt the chocolate for them and allow it to cool slightly before they use it.
Older kids will be able to make these entirely on their own.
More Fun And Festive Christmas Recipes
If the kids love to lend a hand in the kitchen, then have a browse through my Christmas recipes that are perfect for kids to make. From reindeer food to Christmas crackles, reindeer brownies and so much more!
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Chocolate Christmas Puddings
Ingredients
- 200 g Arnotts Royals biscuits see notes for substitutes
- 150 g white chocolate melted
- 12 spearmint leaves chopped into smaller slithers (see notes)
- 12 Jaffas or red M&M's
Instructions
- Place the chocolate Royals onto a flat board or tray.
- In batches of 1-2, spread a little melted chocolate over the top of each biscuit allowing it to drip down the sides (to represent custard on a traditional pudding).
- Add 2 of the chopped spearmint leaves to the top of each biscuit and a red Jaffa (to represent Christmas holly).
- Allow to set before storing in an airtight container for up to 1 week.
Notes
- Arnott's Royals substitute - use any chocolate-covered marshmallow biscuit. Try Clouds, Whippets, Mallomars, MalloPuffs or Tunnock's Teacakes.
- Spearmint leaves - if you cannot buy these, then use any soft green jelly lolly.
- Don't overdo the white chocolate - too much and decorations will slide off.
- Use cooking chocolate or melts - for the smoothest, glossiest drizzle.
- Work in small batches - decorate a few at a time before the chocolate sets.
- For neat holly leaves: Use kitchen scissors to shape the spearmint lollies.
- Storage: Keep in an airtight container in a cool, dry place for up to 7 days.
- Freezing: Freeze in a single layer in an airtight container for up to 1 month. Defrost at room temperature before serving.
- Gifting Tip: Pack in mini cupcake cases or wrap in clear bags with a ribbon.
- Party Ready: These look gorgeous on a Christmas dessert platter.
molly says
This Chocolate Christmas Puddings looks utterly fabulous & Yummy, I can't wait to try it, I am Planing to make on this Christmas, Thanks for sharing such an amazing recipes..
Lucy Mathieson says
Thanks!