These Mince Pie Truffles are packed with fruity mincemeat and cranberries – a delicious party snack or homemade Christmas gift!
Created in collaboration with Neff Bake It Yourself.
I don’t even think about mince pies between the months of January and November, yet come December I can’t get enough of them! Juicy, sweet-yet-tart mincemeat stuffed into buttery pastry, then topped with even more pastry (or frangipane!) – totally addictive!
I love making mince pies at Christmas, but then I always find myself left with half a jar of mincemeat filling. I absolutely refuse to throw it away, so I’m usually on the lookout for something to do with it.
Last year I was making mincemeat pancakes with orange butter sauce, this year I’ve been making mince pie truffles! The idea occurred to me a couple of weeks ago when I was daydreaming about my apple pie truffles.
I went with the same approach as with the apple pie truffles – crushed up shortbread for the buttery-pastry taste, melted chocolate and cream cheese for a rich, sweet, creamy centre. And of course, plenty of mincemeat and also some added cranberries.
The truffles are coated in melted dark chocolate, then finished off with edible glitter and gold sprinkles for a really festive finish.
I’ve heard that when I get my new Neff induction hob fitted, I can melt chocolate directly in the pan – rather than using the bain marie or microwave method. Best make sure I get plenty of chocolate in so I can properly test that out……
Mince Pie Truffles Recipe:
Mince Pie Truffles Recipe
Ingredients
- 140 g mincemeat
- 50 g dried cranberries
- ¼ tsp cinnamon
- 55 g full-fat cream cheese
- 2 tbsp confectioners’ sugar
- 175 g all-butter shortbread biscuits (use gluten free shortbread if required - tastes just as good in these truffles)
- 100 g milk chocolate, melted
Chocolate coating:
- 200 g milk or dark chocolate, melted
- Gold edible glitter
- Gold sprinkles
Instructions
- Place the mincemeat, cranberries, cinnamon, cream cheese and confectioners’ sugar in a medium-sized bowl and mix together until combined.
- Place the shortbread biscuits into a bag or bowl and crush into crumbs using the end of a rolling pin. Add the crumbs to the mincemeat mixture, along with the melted milk chocolate and stir to combine.
- Cover the bowl with clingfilm and place in the fridge to firm up for at least an hour (up to a day).
- Take the mixture out of the fridge. Line a plate or tray with baking parchment. Scoop out heaped teaspoons of the mix, place in your hand and roll into a ball. Place on the parchment (the mix will be a little sticky, but should hold its shape). Repeat until all of the mixture is used up. Place back into the fridge to chill for 30 minutes.
- After 30 minutes, take the mincemeat balls out of the fridge. Line a new plate or tray with fresh parchment paper. Rest one of the balls on a fork and dip into the melted chocolate. Allow the excess chocolate to drip off, then transfer the ball onto the fresh parchment paper by gently sliding off the fork using a teaspoon. Repeat until all the balls are covered in chocolate.
- Decorate the truffles with edible glitter and sprinkles. Allow to set at room temperature for at least 30 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long will these last for after made , can I make them a couple of weeks before Christmas and freeze them ?
Hi Nicky,
These look amazing and I shall definitely be making them for my work colleagues; couple of quick questions though…..
Your nutritional information is based on getting 20 of these – is that how many I should expect (if I don’t eat it all before it gets coated), and will the measures work to double the quantity?
Also, I know a couple of my colleagues don’t like cranberries altogether too much – can I substitute for something else, like candied peel or walnuts, I’m thinking? Just wanted to check as weights might be very important, as might “stickiness”?
Thanks and looking forward to making (and eating) them!
Jo x
Hi Jo, yes, you should get 20-25 truffles out of the mixture, and it should double up no problem.
I would suggest making the truffle mixture without the cranberries at first, then scoop out some for you colleagues truffles (the one who doesn’t like cranberries). Peel or finely chopped nuts would be a good replacement (I’d personally use candied peel, as this will give a slight sweet-tang to the truffles, like the cranberries do), or you could leave the mixture as is, and not include a replacement.
Then add the cranberries to the remaining mixture.
Hope that helps 🙂
Should these be stored in the fridge? How long would you expect them
To keep for?
Hi, they should be find for at least a week stored in an air-tight container at room temperature or in the fridge.
Hi, is confectioner’s sugar the same as caster or icing sugar?
Hi Gemma,
Confectioners sugar is the same as icing sugar
Thanks
Chris & Nicky
Always try to make a homemade gift for work colleagues at Christmas, just found this years present. These look perfect.
Genius idea 😀 I never know what to do with leftover mincemeat but these look fab
OOOhhh my …you say mincemeat & I’m totally in no matter how it’s used !!
My mom used to make her own…. both ways with meat which most people have never eaten and then one with all the fruit & she would use butter in place of the suet.. so yummy, she got requests for each one every year !
Thanks for another new way to use mincemeat.