Who doesn’t love truffles? It’s all but impossible to say no to gorgeous, homemade chocolate Christmas truffles like these!
But this isn’t about just loving these Christmas chocolates — we have the lowdown on how you can create your very own truffle treasures.
Whether you need a delish nibble for your Christmas festivities or you desire to delight your loved ones with an impressive edible gift, these homemade holiday truffles are a truly fabulous choice for a Christmas dessert.
Truffles are commonly associated with upscale confectionaries and expensive desserts crafted by expert pastry chefs.
The original truffle was a revelational creation credited to a French patissier named Louis Duffour who, in 1895, combined melted chocolate and cream to invent what we today call ganache. He rolled the ganache into balls and then coated them in cocoa powder. Pure genius!
But you don’t have to be a fancy dessert chef to make these Christmas confections.
We love this chocolate truffle recipe because it is a deceptively simple way to make 76 dessert bites rolled in a tasty variety of coatings. If you’re a truffle connoisseur, you know that there is a dizzying array of these chocolate delicacies.
You can stick to this winning Christmas truffle recipe or be adventurous and invent your own.
When it comes to the coatings, it pays to be deliciously different! If dark chocolate isn’t your favorite, substitute milk chocolate or white chocolate in place of the bittersweet chocolate. For a salty-sweet truffle, roll your truffles in a dusting of finely ground pink Himalayan salt and chocolate powder.
You can also replace the walnuts with toasted and chopped pecans, almonds, pine nuts or macadamia nuts.
Assorted Christmas truffles
Yield 76 truffles
Ingredients
- 14 ounce, 60% good-quality Bittersweet Chocolate Bars, cut into ¼” pieces, or Baking Chips
- 1/3 cup heavy whipping cream
- 6 tablespoons unsalted butter, cut into 1/4” pieces
- 1/2 cup sprinkles, red, green, white mixed together
- 1/2 cup walnuts, toasted and finely chopped
- 1/4 cup flavored good-quality chocolate powder
- 1/2 cup candy canes, chopped
- 76 fluted Christmas candy paper cups
Instructions
- In a small saucepan, bring the cream to just a simmer.
- Add the butter and stir well until melted.
- Place the chocolate in the cream mixture and stir until smooth.
- Pour into a bowl and refrigerate the chocolate mixture for one hour until slightly firm.
- Using a 1-inch teaspoon measuring tool, portion the truffle mixture out and roll into balls.*
- Immediately roll each ball into your choice of sprinkles, nuts, chocolate or candy canes to coat.**
- Place truffles on a parchment-lined baking sheet and refrigerate for one hour or longer to set.
- Remove from baking sheet and place each truffle in a fluted candy paper cup.
Notes:
*If chocolate balls become hard before rolling, re-roll as you coat each one to ensure toppings will stick.
**Using two small spoons to roll the chocolates helps to coat with toppings on all sides.
Courses Desserts
