This is a lovely Christmas alternative to mince pies.
200 g shortbread cookies
180 g ready-made mincemeat
250 g dark chocolate (70%)
mini cupcake liners, optional
Place the shortbread cookies into a food processor and blitz until you have fine crumbs
Add in the mincemeat until the mixture starts to come together
Roll heaped teaspoons of the mixture into balls and place on a lined baking tray or plate
Refrigerate the balls for 3-4 hours or until firm
Place the broken up chocolate into a glass bowl over a saucepan of about 1″ of simmering water making sure the water doesn’t touch the bottom of the bowl. Stir as it melts.
Remove from the heat and carefully dip each ball into the melted dark chocolate, ensuring it is completely coated (you can use a toothpick for this)
Place the balls on a lined tray and allow to set at room temperature.
Once the chocolate is set, you can place each truffle into a mini cupcake liner.