Christmas Truffles Recipe tastes like rich, velvety chocolate with a fudgy center and a festive pop of peppermint or cocoa. It suits chocolate lovers and busy holiday hosts, and you can finish a batch in about 1 hour including chill time. I stash a few in the freezer so I do not eat the gift box.
Why Christmas Truffles Recipe Is Worth It
Christmas Truffles Recipe gives you bakery-style chocolate truffles with minimal effort and no oven. The method stays simple, the ingredients stay short, and the flavor tastes luxurious. You can customize every batch. Roll half in cocoa for purists and finish the rest with crushed candy canes, nuts, or a white chocolate drizzle for sparkle.
Ingredients You Need
- 12 ounces high-quality dark chocolate 60 to 70 percent, finely chopped for smooth melting. Bar chocolate melts best; chocolate chips work in a pinch but may set a bit firmer. I like Lindt, Guittard, or Ghirardelli.
- 1/2 cup heavy cream, 120 ml. For dairy-free, use full-fat coconut cream and add 1 extra tablespoon if the mixture seems thick.
- 2 tablespoons unsalted butter, room temp. Vegan butter or 1 tablespoon refined coconut oil works too.
- 1 teaspoon pure vanilla extract. Swap almond extract for a bakery-style twist.
- 1/4 teaspoon fine sea salt to sharpen the chocolate flavor.
- Optional flavors: 1/2 teaspoon peppermint extract, 1 tablespoon espresso or strong coffee, or 1 tablespoon hazelnut liqueur.
- Coatings: 1/2 cup Dutch-process or natural cocoa powder, 1/2 cup finely crushed candy canes, 1/2 cup finely chopped toasted nuts such as pistachios, hazelnuts, or pecans, 1/2 cup finely shredded coconut, 4 ounces white chocolate for drizzling, holiday sprinkles.
Pantry shortcut: out of bar chocolate? Use good chocolate chips and add 1 teaspoon neutral oil to soften the set.
Equipment:
- Small saucepan and heatproof bowl for a quick double boiler setup
- Rubber spatula and whisk
- Small cookie scoop or melon baller
- Two baking sheets, parchment or silicone mats, and food-safe gloves if your hands run warm
Quick Tips & substitutions
- Chop the chocolate very fine so the hot cream melts it fast and evenly.
- Heat cream until it steams and tiny bubbles appear at the edges. Do not boil.
- Let the cream sit on the chocolate for 2 minutes, then whisk from the center until glossy.
- If the ganache looks grainy, whisk in 1 to 2 teaspoons warm cream.
- For dairy-free truffles, use coconut cream and vegan butter, then roll in cocoa or coconut.
- For nut-free truffles, skip nut coatings and use sprinkles, cocoa, or crushed cookies.
- If the mixture feels too soft to scoop, chill 10 more minutes. If too firm, rest at room temp 5 minutes.
- Chill scooped portions before coating for round, tidy truffles.
- Add peppermint extract lightly. It runs strong and can overpower the chocolate.
- Coat in cocoa close to serving so the surface stays plush and not absorbed.
How to Make Christmas Truffles
- Prep: 20 minutes
- Cook: 5 minutes
- Total: about 1 hour 15 minutes including chilling
- Yield: about 24 truffles
- Line two baking sheets with parchment and set out shallow bowls for your coatings.
- Finely chop the chocolate and place it in a heatproof bowl.
- Warm the cream, butter, and salt in a small saucepan over medium heat until the edges barely simmer.
- Pour the hot cream mixture over the chocolate, cover the bowl with a plate, and wait 2 minutes.
- Whisk from the center outward until the ganache turns smooth and glossy, then stir in vanilla and any optional flavor.
- Chill the bowl uncovered for 10 minutes, then cover and chill 20 to 30 minutes until scoopable, not rock solid.
- Use a small scoop to portion 1 tablespoon mounds onto a lined sheet, then roll between your palms into balls.
- Chill the rolled centers 10 minutes so they hold shape while coating.
- Roll truffles in cocoa, crushed candy canes, nuts, or coconut. For a drizzle, melt white chocolate gently and flick thin ribbons over the truffles.
- Let coatings set 5 minutes, then plate or pack for gifts.
Simple Variations
- Peppermint bark truffles: add 1/2 teaspoon peppermint extract and coat in half cocoa, half crushed candy canes.
- Mocha truffles: stir in 1 tablespoon espresso or coffee concentrate and dust with cocoa plus a pinch of fine espresso powder.
- Hazelnut crunch: add 2 tablespoons finely chopped toasted hazelnuts to the ganache and roll in more hazelnuts.
- Salted caramel: stir in 2 tablespoons thick caramel sauce, then finish with flaky salt after coating.
- Spiced gingerbread: add 1/2 teaspoon ground ginger, 1/4 teaspoon cinnamon, and a tiny pinch of clove, then roll in cinnamon sugar.
- Oreo shortcut: pulse 36 chocolate sandwich cookies with 6 ounces softened cream cheese, roll, chill, then coat and decorate like the classic batch.
Ways to Serve Christmas Truffles
- Set on a cookie platter with shortbread, peppermint bark, and sugared cranberries.
- Pair with espresso, hot cocoa, or bourbon.
- Tuck two truffles into mini paper cups for stocking stuffers.
- Serve after dinner with a cheese board and fresh pears.
- Crumble one over vanilla ice cream for a midnight snack.
Storage
Store truffles in an airtight container in the fridge for up to 10 days. For best texture, bring them to room temp for 10 to 15 minutes before serving. Freeze up to 2 months in a sealed container, then thaw overnight in the fridge. Keep cocoa-coated truffles in a separate layer so the powder stays neat.
Ingredients
Instructions
- In a small saucepan, heat heavy cream and butter over medium heat until just simmering.
- Pour the hot cream mixture over the chopped chocolate in a heatproof bowl.
- Let stand for 2 minutes, then add vanilla extract and salt. Stir gently until smooth and glossy.
- Cover and refrigerate for about 2 hours, or until firm enough to scoop.
- Scoop small balls of the mixture and roll with your hands. Coat each truffle with sprinkles or cocoa powder as desired.
- Chill until ready to serve. Enjoy your festive Christmas Truffles!
Notes
For flavor variation, add a splash of liqueur or a pinch of ground cinnamon to the chocolate mixture. Store truffles in the refrigerator for up to a week.