Go Back
–+ servings
A plate of truffles, half coated in cocoa powder and half coated in crushed candy canes.
Print Recipe
5 from 3 votes

Christmas Truffles

Make easy Christmas truffles with just chocolate and cream. Or jazz it up a bit with some Mexican vanilla and cinnamon, and a pinch of cayenne pepper.
Prep Time15 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Canadian
Servings: 14 approximately
Calories: 117kcal
Author: Jacqueline Piper

Equipment

Ingredients

US Customary - Metric

Instructions

  • Heat the cream in the microwave or on the stove top until it's very hot.
  • Add the chocolate chips to a bowl.
  • Pour the hot cream on top of the chocolate chips and let sit for 5-10 minutes.
  • Stir the mixture and then add vanilla and cinnamon. Optionally, add the chili powder and cayenne.
  • Cover the bowl with plastic wrap, pressing it into the surface of the chocolate. Set the bowl in the fridge to set, for about an hour.
  • Scoop the mixture and roll it into balls. I use a 1 1/2 tablespoon cookie scoop to get evenly sized truffles.
  • Sift cocoa powder onto a plate. Add the crushed candy canes to a small bowl.
  • Roll the truffles in either cocoa powder or candy canes.
  • Serve immediately or store in the fridge until needed. Let come to room temperature before serving.

Video

Notes

  • Allow the truffle mixture to cool enough. Otherwise, you'll just be coating your hands in chocolate when you try to roll the truffles.
  • Using a large bowl to chill the truffle mixture means it won't be as deep. The shallower the mixture, the quicker it'll chill.
  • Try other toppings like nuts or Christmas sprinkles. Roll the truffles in coconut for a snowball like look.
  • Truffles last in the fridge for about two weeks, making them the perfect make-ahead dessert for Christmas parties.

Nutrition

Calories: 117kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Fiber: 2g | Sugar: 9g | Calcium: 12mg | Iron: 1mg