Chocolate Christmas Puddings
The easiest little Chocolate Christmas Puddings made from chocolate Royals biscuits, white chocolate, spearmint leaves and jaffas.
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Servings: 12 serves
Calories: 102kcal
Equipment
- Microwave, stove-top or Thermomix
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.
Video
Notes
RECIPE NOTES & TIPS
- 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.
Nutrition
Calories: 102kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 27mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Calcium: 34mg | Iron: 0.1mg
