Choc pud truffles

Total Time
40 min
35 min
5 min
Bite-sized delights! With yummy rum and raisin flavours soaked into chocolate brownie, these are adorable little festive sweets.



½ cup(s), (80g) chopped


2 tbs

WW Brownies, Belgian Chocolate

135 g

dark chocolate

80 g, melted

white chocolate block

40 g, (choc melts), melted

Queen Soft Sugar Pearls, Blue ,Pink,Silver,White

3 serve(s)


  1. Combine the raisin and rum in a small microwave-safe bowl. Microwave on high (100%) for 30 seconds or until warm. Set aside for 5 minutes to cool.
  2. Crumble the brownies into a large bowl. Add the raisin mixture and stir to combine. Use your hands to bring the mixture together. Roll into 18 balls. Line a baking tray with baking paper.
  3. Push 1 ball onto the tip of a fork, without pushing all the way through, over a bowl. Spoon dark chocolate over the ball and allow excess chocolate to drip away. Place ball on prepared tray. Repeat with the remaining balls and chocolate. Set aside for 1 hour or until set.
  4. Set aside the melted white chocolate for 5 minutes until it thickens. Place the white chocolate in a small piping bag. Drizzle the tops of the balls with a little white chocolate and top with a sugar pearl.

Start eating better than ever!