Christmas Chocolate Truffles Recipe
Rich, creamy, and indulgent – with endless flavours to choose from, these easy Chocolate Truffles are perfect for Christmas gifting.
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Ingredients
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 😉).
