Easy Christmas Truffles Recipe
Rich, chocolaty, and fudgy Christmas Truffles are a festive and easy holiday treat! They’re made with four ingredients in a few simple steps. Use a bar of chocolate for the best results and decorate them as desired with candy melts and sprinkles.
Ingredients
- 12 oz semi-sweet chocolate bars, not chips
- ½ cup heavy cream
- 6 oz melting wafers amount varies based on decorating style
- 1 tablespoon sprinkles optional
Instructions
- Chop the chocolate into reasonably fine pieces so that it melts more easily. Place in a heat safe bowl.
- Heat the heavy cream until just simmering, then immediately remove from heat and add to the bowl with chocolate. Stir vigorously until chocolate is completely melted.
- Cover and chill truffle mixture for 30 minutes.
- Form trufle mixture into balls about 1 tablespoon each.
- Melt wafers in the microwave in 30 second intervals, or according to the instructions on the bag. Either dip truffle balls into the melted wafers, or transfer the melted wafers to a zip-top bag and cut a small hole in the corner and drizzle on top of the truffles. Optionally you can do both, or add sprinkles before the coating fully sets.
- Allow wafer coating and/or drizzle to set, then enjoy!
Notes
Storage Directions:
- Refrigeration: Store the Christmas truffles in an airtight container in the refrigerator for up to 2 weeks. Keep them away from fragrant foods, such as spices, onions, or garlic, as the chocolate can absorb their flavors.
- Freezing: You can also freeze the truffles in a freezer-safe container for up to 3 months. Defrost them in the refrigerator for 2-3 hours or until thawed.
- Use chocolate bars, not chips. Many brands of chocolate chips have added stabilizers that can inhibit the melting process. For the smoothest melting, use a chocolate bar.
- Chop the chocolate finely. Small pieces of chocolate melt the fastest when they come in contact with the hot cream. Chop the chocolate into small pieces and add to the heat-safe mixing bowl. Give the mixing bowl a few good shakes; thanks to the Brazil nut effect, any large pieces of chocolate will rise to the surface for further chopping.
- Don’t boil the cream. It needs to be hot enough to melt the chocolate. Boiling it can risk thickening the cream or separating the chocolate, so remove it from heat as soon as steam rises from its surface.
- Use a double boiler if needed. If the chocolate doesn’t melt from the heat of the cream alone, you can also heat and stir it over a double boiler until smooth. Make a double boiler by placing the heat-safe bowl over a pan of 1-2 inches of simmering water, being careful not to let the bow of chocolate come in contact with the water.
- For smoother truffles, use a melon baller. This helps to make smoother ganache scoops and makes them more uniform.
- Prevent the truffles from sticking. If the truffles stick to your hands, wear plastic gloves or coat your hands in cocoa powder.
- Work quickly with the candy coating. It can set quickly, sometimes in as little as 5 minutes, so work briskly, especially if topping the truffles with sprinkles.
Nutrition
Calories: 155kcalCarbohydrates: 13gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 9mgSodium: 8mgPotassium: 113mgFiber: 2gSugar: 10gVitamin A: 107IUVitamin C: 0.04mgCalcium: 16mgIron: 1mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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