Christmas Chocolate Truffles Recipe
By Jessie
Updated: December 18, 2025
Rate This Recipe
By: Jessie
Updated: December 18, 2025
Rate This Recipe:
These Homemade Christmas Chocolate truffles may feel fancy, but they’re secretly one of the easiest treats to whip up this Christmas. My recipe uses a blend of milk and dark chocolate for the perfect balance of sweet and rich, with a melt in the mouth texture. With lots of different flavourings and coating options to choose, the options are endless!
This recipe is kindly sponsored by Menier Chocolate. I only recommend products I personally use, trust and love.
Your Ingredients List
- 70% Dark chocolate: Brings the rich, deep, chocolatey flavour to the truffles. Choose a good-quality dark chocolate – my go-to for all my baking recipes is Menier 70% Dark Chocolate.
- Milk Chocolate: Balances the richness with a boost of sweetness, and adds to the truffle’s creamy texture. I used Menier Swiss Milk Chocolate.
- Double cream: The key to a silky-smooth ganache. When it’s warmed and poured over the chocolate, it melts everything together into that glossy, luxurious mixture.
- Unsalted butter: Adds richness and gives the ganache a softer, melt-in-the-mouth, silky texture.
- Flavour options: Vanilla extract, orange zest, peppermint extract, a splash of liqueur, a spoonful of espresso powder – there are endless options for giving these chocolate truffles a Christmas flavour boost!
- Coating options: I decided on three different coatings for the chocolate truffles: chopped pistachios, Biscoff crumbs, and Christmas sprinkles. Or, keep things simple and lightly coat the truffles in cocoa powder.
RECIPE NOTES
TASTE
Rich, chocolatey and indulgent. The mix of milk and dark chocolate gives you that perfect bitter-sweet balance, with plenty of room to play around with festive flavourings.
TEXTURE
Ultra smooth, melt in the mouth centres. The soft ganache paired with crunchy coatings makes every bite feel a little bit special.
SKILL
No baking, no thermometers, and no fancy equipment needed. These Christmas chocolate truffles are super simple to make.
SERVES
Makes around 20-25 truffles, depending on how generous your scoops are.
Why Chocolate Truffles Make The Perfect Christmas Gift
Chocolate truffles feel super special and gift-worthy, yet they’re surprisingly quick and easy to make. Place the chocolate truffles in mini cupcake cases and box them up in a cute Christmas gift box with tissue paper – they’ll instantly look like something from a fancy chocolatier! Truffles are also brilliantly customisable. Switch up the flavours, mix and match the coatings, and tailor them to whoever you’re gifting. Boozy, nutty, chocolatey or colourful, the options are endless. Even better, chocolate truffles keep well in the fridge, so you can make them ahead of time and tick one more thing off your Christmas to-do list.
How To Make Christmas Chocolate Truffles
Step 1: Make the chocolate ganache
First step is to make a simple ganache. Chop up the chocolate nice and small (the smaller the pieces, the faster everything melts) and place in a large bowl. Warm the cream in a saucepan until it’s steaming hot but not boiling, then pour it straight over the chocolate and add the butter. Place a plate over the bowl to trap in the heat and give it a minute to do its thing. After a gentle stir, you should be left with the glossiest, dreamiest chocolate ganache. At this point, stir through 0.5-1 teaspoon of whatever flavouring you fancy and have a little taste to check the strength. Then cover the surface of the ganache with clingfilm and refrigerate for 2 hours or until firm and set.
TOP TIP: Chocolate not fully melted?
Simply pop the bowl over a saucepan of gently simmering water (or microwave in 10-second bursts), stirring slowly until the ganache turns smooth and glossy. Low and slow is the key here, you don’t want to overheat it.
Step 2: Scoop and roll into balls
Once the ganache has set, it’s time to roll it into truffles… and I won’t lie, this bit is very messy. Scoop up small spoonfuls of ganache and quickly roll them between your palms to form little truffle balls. Speed is your friend here, warm hands = melty chocolate chaos. To make life easier and slightly less sticky, dust your hands with cocoa powder for a non-stick barrier, or pop on a pair of plastic gloves. Rustic shapes are totally fine, homemade truffles are meant to look charming, not perfect. Arrange the rolled truffles on a lined baking tray as you go.
Step 3: Coat the truffles
Now for the fun bit. Roll each chocolate truffle in your chosen coating – chopped pistachio for something elegant and nutty, Biscoff biscuit crumbs for a warming spice, Christmas sprinkles for a pop of colour. Or, dunk them fully in melted chocolate for an extra chocolatey coating! This is where you can really mix things up and make a variety with minimal effort.
Flavour Ideas for Christmas Chocolate Truffles
What I love most about this recipe is just how versatile it is. The ganache is a blank canvas, so you can tweak the chocolate truffle flavour depending on what Christmas flavour you’re craving or what you have left over in the cupboards. You can keep it classic, go bold, or even split the ganache and make a few different flavours in one batch. Here are some ideas:
- Liqueur adds a grown-up twist – think Baileys, Amaretto or orange liqueur.
- Extracts and essences like vanilla, almond, coffee or peppermint instantly bring a Christmas flavour boost.
- Citrus zest works brilliantly – orange or even lime zest adds a freshness without overpowering the chocolate.
Recipe Troubleshooting
Don’t panic! Simply pop the bowl over a saucepan of gently simmering water (or microwave in 10-second bursts), stirring slowly until the ganache turns smooth and glossy. Low and slow is the key here, you don’t want to overheat it.
A split ganache usually means it got too hot or was stirred a bit too enthusiastically. Try whisking in 1-2 tablespoons of cold cream or milk, this will bring it back together.
Usually around 2 hours in the fridge does the trick. You’re looking for a firm but scoopable texture, not rock solid, just sturdy enough to roll without turning into a melty mess.
They’ll keep for up to a week in the fridge in an airtight container. Honestly though, they rarely last that long once people spot them.
Store them in an airtight container in the fridge, then bring them out about 15–20 minutes before serving so they soften slightly. That’s when they’re at their absolute best, creamy centres, perfect bite.
Christmas Chocolate Truffles Recipe
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Print Pin Rate this RecipeIngredients
For the chocolate truffles:
- 150 grams Menier 70% Dark chocolate
- 150 grams Menier Milk Chocolate
- 150 millilitres Double cream
- 25 grams Unsalted butter
- 0.5-1 teaspoon Flavouring of your choice e.g. vanilla extract, almond extract, orange zest, coffee essence, a splash of liqueur.
For the coatings (choose one or mix and match!):
- Pistachios finely chopped
- Biscoff biscuits crushed into fine crumbs
- Christmas sprinkles bright and colourful!
- Candy canes crushed
- Melted chocolate to fully coat the truffles
- Cocoa powder for a simple dusting
Instructions
- Finely chop both the milk and dark chocolate into very small chunks. Place both in a large mixing bowl.150 grams Menier 70% Dark chocolate, 150 grams Menier Milk Chocolate
- Gently warm the double cream in a small saucepan over low heat until it’s steaming hot but not boiling, then pour it over the chocolate.150 millilitres Double cream
- Add the butter. Cover the bowl with a plate to trap in the heat and leave for about a minute.25 grams Unsalted butter
- Stir slowly until everything melts into a smooth, glossy ganache. TIP: Chocolate not fully melted? Pop the bowl in the microwave for 10 seconds and stir. Repeat if needed but be careful not to overheat the ganache.
- Now stir in your flavouring of choice (if using).0.5-1 teaspoon Flavouring of your choice
- Cover the surface of the ganache with clingfilm and wrap it around the bowl. Chill in the fridge for 2 hours, or until firm enough to scoop.
- Once set, scoop up teaspoons of the ganache and roll each quickly between your palms to form small truffle-sized balls. Arrange on a lined baking tray. If the ganache is too soft and sticky, lightly coat your hands in cocoa powder so it acts like a non-stick barrier.
- Roll the truffles in your chosen coating. Chopped pistachios for something nutty and elegant, Christmas sprinkles for a colourful festive crunch, or Biscoff crumbs for a warming spice.Pistachios, Biscoff biscuits, Christmas sprinkles
- Store the truffles in an airtight container in the fridge for up to a week. Bring them to room temperature before serving for the best texture (unless you're a fridge chocolate kind of person 😉).
