1. Prepare the Pudding Base

• Crumble the Christmas pudding into a large mixing bowl, breaking it into fine pieces.
• Add the brandy or orange juice and mix well until the mixture is moist and holds its shape when pressed.

2. Shape the Truffles

• Roll the pudding mixture into small balls, approximately the size of a walnut.
• Place the truffle balls on a tray lined with parchment paper and refrigerate for 30 minutes to firm up.

3. Melt the Dark Chocolate

• In a microwave-safe bowl, melt the dark chocolate chips in 20-second intervals, stirring between each, until smooth. Alternatively, use a double boiler to melt the chocolate on the stovetop.

4. Coat the Truffles

• Use a fork or skewer to dip each chilled truffle into the melted dark chocolate, ensuring it is fully coated.
• Return the coated truffles to the parchment-lined tray.

5. Add the White Chocolate Drizzle

• Melt the white chocolate using the same method as the dark chocolate.
• Drizzle the white chocolate over the truffles in a zigzag pattern to mimic snow.

6. Garnish with Decorations

• Before the chocolate sets, sprinkle red and green decorations over the truffles for a festive touch.

7. Set and Serve

• Allow the truffles to set completely at room temperature or refrigerate them for faster results.
• Store in an airtight container in the refrigerator for up to a week.