Mince Pie Truffles
A festive twist on a classic favourite, these Mince Pie Truffles blend rich chocolate ganache with spiced mincemeat and a touch of brandy. They’re smooth, indulgent and just boozy enough to feel grown-up, with all the flavours of Christmas condensed into one perfect bite. Easy to make ahead and beautiful with a dusting of gold, they’re ideal for gifting or serving after dinner with coffee.
Mince Pie Truffles
Easy festive mince pie truffles made with dark & milk chocolate, vegetarian mincemeat and a hint of brandy, finished with a gold shimmer.
Ingredients
- 100 g milk chocolate
- 150 g dark chocolate
- 200 ml double cream
- 100 g unsalted butter, softened
- 200 g vegetarian mincemeat
- 20 ml brandy (optional)
- Edible gold lustre spray (optional)
Instructions
- Chop both the chocolates and place into a large bowl.
- Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point.
- Remove from heat, then pour over the chocolate. Stir until the chocolate and cream form a smooth mixture.
- Add the vegetarian mincemeat and the brandy (if using) and mix through.
- Allow to cool slightly before placing in the fridge to firm up for at least 2 hours.
- Using a tablespoon, scoop out enough of the mix and roll into balls slightly smaller than a golf ball, between your palms (dip your hands in warm water every few truffles to prevent sticking).
- Return the truffles to the fridge for another 30 minutes to firm up, then dust or spray lightly with edible gold lustre just before serving.
Nutrition Facts
Calories
112Fat
8 gProtein
1 gSugar
8 gCarbs
9 gApproximate values per truffle
Ingredients and sourcing tips
Vegetarian mincemeat
Use a good-quality jar with plump dried fruit and balanced spice. Avoid overly syrupy versions, which can loosen the ganache.
Milk and dark chocolate
A half-and-half mix gives sweetness and depth. Choose high-quality chocolate with at least 50–70% cocoa solids.
Double cream
Provides richness and smooth texture. Avoid low-fat cream as it can cause the ganache to split.
Brandy
Brings gentle warmth and festive depth. Omit for an alcohol-free version or replace with orange juice or zest for a bright citrus note.
Edible gold lustre spray
Adds a professional finish and makes the truffles look gift-worthy. Ensure it’s food-grade.
Variations and dietary swaps
Vegan version
Swap in plant-based cream, vegan butter, and dairy-free chocolate to make them vegan. Brands with higher fat content, like coconut-based cream and vegan baking chocolate give the smoothest texture and prevent the ganache from splitting.
With texture
Fold in chopped toasted nuts, dried cranberries, or candied peel for crunch and festive flavour contrast.
Chocolate shell
For a more professional finish, dip the chilled truffles into tempered or gently melted dark chocolate using a fork so any excess drips off cleanly. Place them on a parchment-lined tray and leave to set in a cool room rather than the fridge to prevent dulling. Once firm, dust lightly with cocoa or a mist of gold lustre spray for a glossy, crisp outer shell that contrasts beautifully with the soft centre.
Kitchen notes
Tips and pitfalls to avoid
Don’t let the cream boil or it may split the chocolate. If the mixture looks grainy, whisk in a tablespoon of warm cream to bring it back together.
Timing and texture cues
The ganache should be thick and glossy after mixing, then firm but pliable once chilled. If too soft to roll, give it another 30 minutes in the fridge.
Preparation detail
Use a rubber spatula for stirring, as it helps keep the ganache smooth and prevents any reaction with the chocolate. Keep your hands slightly damp when rolling to stop the truffles sticking by warming them too much.
Storage and make-ahead
Keep in an airtight container in the fridge for up to a week. They also freeze well—defrost in the fridge for a few hours before serving.
Serving suggestions
How to serve
Arrange on a chilled plate or in petit four cases for gifting. Add an extra mist of gold just before serving for a festive finish.
Drinks to pair
Excellent with espresso, dessert wine, or a glass of rich sherry to echo the chocolate and brandy notes.
