Best Christmas Truffles Recipes

CHRISTMAS TRUFFLES

Steps:

• Melt condensed milk, chocolate chips, and butterscotch chips in a saucepan over medium-low heat. Stir frequently until smooth, about 4 minutes. Remove from heat; add almond extract, stirring until well mixed. Let cool in pan until no longer hot, 5 to 10 minutes. Refrigerate until set, about 1 hour.
• Fill a small bowl with confectioners' sugar.
• Remove chocolate mixture from the refrigerator and roll into quarter-size balls. Drop truffles gently into the bowl of sugar and roll until well coated.

CHRISTMAS TRUFFLES

Steps:

• Put the dark and milk chocolate in a bowl, then put the cream and butter in a pan and bring to a simmer. Pour the hot cream over the chocolate and stir until it melts. Leave to cool, then chill in the fridge for 7 hrs.
• Put the coatings into separate bowls. To shape the truffles, lightly rub your hands with flavourless oil and roll teaspoons of the truffle mix between your palms - this can get messy!
• Gently roll the truffles in the bowl until evenly coated, then put in a box and chill. Store in the fridge in an airtight container for three days, or freeze for up to a month. Defrost in the fridge overnight.

CHRISTMAS TRUFFLES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, water, oil, eggs, food color and cocoa with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack.
• Line cookie sheets with waxed paper. Remove cake from pan and crumble into large bowl; stir in frosting. Roll mixture into 1 1/4-inch balls; place on cookie sheets.
• Melt candy melts as directed on package. Dip each cake ball into melted coating, tapping off excess and taking care not to get crumbs in coating. Return to cookie sheets. Decorate with sugar before coating sets.

CHRISTMAS MICE TRUFFLES

Steps:

• Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. (Keep unused mixture covered at all times with a damp cloth.), Working with a few at a time, shape 2 teaspoons cookie mixture around a cherry, tapering to resemble a mouse. Sprinkle with wafer crumbs. Add almonds for ears and nonpareils for eyes. Store in an airtight container in the refrigerator.

CHRISTMAS PUDDING TRUFFLES

Steps:

• Break up 250g (8½oz) of the dark chocolate into a glass or ceramic bowl. Place the bowl over a pan of simmering water to melt the chocolate. The bowl shouldn't be in contact with the water, as you want the chocolate to melt slowly. Once chocolate is melted, add the double cream, stir in and heat for one minute.
• Remove from heat, crumble in the cooked Christmas pudding and mix well. Stir in the spiced ginger preserve. Transfer to a smaller bowl. Leave to cool, then cover in cling film and put in the freezer for at least an hour to set.
• Scoop up a heaped teaspoonful of truffle mix and roll in the palms of your hands to form a ball. Roll in cocoa powder and dust off excess. Place on a baking tray dusted with cocoa & put back in the freezer until ready to decorate. [Note - If the truffle mix is too soft & sticky to roll, leave in the freezer for longer. If too firm to scoop, leave at room temperature for 5-10 minutes to soften slightly.]
• Stick a skewer into the base of each truffle. Pop back in the freezer. Break up the remaining 100g (3½oz) of the dark chocolate into a glass or ceramic bowl. Place the bowl over a pan of simmering water to melt the chocolate. Remove from the heat. [Note - If you want to properly temper the chocolate, so it is nice and glossy, now is the time to do so. I didn't do this, as I think the matt finish looks more like a Christmas pudding.]
• Dip each truffle into the melted chocolate & spoon chocolate over any parts of the truffle which aren't covered in chocolate. Holding the skewer over the bowl, rotate it gently so any excess chocolate drips off the truffle back into the bowl. Stand the skewers (truffles uppermost) in a tall glass & leave to set at room temperature. Once the chocolate coating is set, remove the truffles from the skewers by gently twisting to break the seal and pull out. Place the truffles on greaseproof paper.
• Break up the white chocolate into a clean glass or ceramic bowl. Place the bowl over a pan of simmering water to melt the chocolate. Remove from the heat & allow to cool slightly. The white chocolate needs to be hot enough to still be runny but not so hot it will melt the dark chocolate. Take a teaspoonful of white chocolate and drop it onto the top of a truffle, allowing it to flow slightly down the sides. Whilst the chocolate is still wet, add a decoration of three holly berries & three holly leaves. Repeat with the remaining truffles and leave to set at room temperature.