Can Christmas Puddini Bonbons be frozen before putting the chocolate icing on them? Also can I make them with an alternative to the Pedro Ximenez sherry?
Nigella's Christmas Puddini Bonbons (from NIGELLA CHRISTMAS) are a sweet truffle made with melted chocolate, christmas pudding and Pedro Ximenez sherry. The truffles will keep for up to 2 weeks in a cool place, so if you are making them as gifts label them with storage instructions and an "eat by" date.
It is possible to freeze the truffles, without decoration and in an airtight container, but chocolate is very sensitive to temperature changes and when they defrost they may develop a white "bloom". This is when the fat separates out slightly, though the chocolate is still safe to eat. So it may not be ideal if you are planning them as gifts. To reduce the risk of bloom forming, chill the bonbons before freezing and defrost them overnight in the fridge. If bloom does form then you could try rolling the bonbons in a little cocoa powder to make them look more attractive.
Nigella uses Pedro Ximenez sherry in the bonbons as it was used in her original [Ultimate Christmas Pudding] (recipes/ultimate-christmas-pudding) recipe. However rum or brandy could be used as an alternative. For other Christmas gift ideas visit Nigella's Christmas Gift Collection.