Best Holiday Truffles Recipes

HOLIDAY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
• Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
• Add the cream cheese and mix until well blended.
• Roll cookie mixture into 42 balls, about 1" in diameter.
• Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
• Sprinkle the tops of the truffles with the reserved cookie crumbs.
• Refrigerate until firm, about 1 hour.
• Store leftover truffles, covered, in the refrigerator.

HOLIDAY CHEESE TRUFFLES

Steps:

• Beat first 4 ingredients with mixer until blended. Divide in half. Add peppers to half the cream cheese mixture, and onions to remaining half; mix each until blended.
• Refrigerate several hours or until chilled.
• Shape each mixture into 24 (1-inch balls); roll in nuts.

4-INGREDIENT HOLIDAY TRUFFLES RECIPE BY TASTY

Steps:

• Make the truffles: In a small saucepan over medium heat, bring the coconut milk to a simmer. Pour the warm coconut milk over the chopped chocolate in a heatproof bowl and stir until melted and smooth. Add the vanilla and salt and use a rubber spatula to combine.
• Cover and cool in the refrigerator for 2 hours, until set. When you press the mixture with your fingertip, it should create create an indentation. Do not chill for too long--the mixture will be extremely difficult to scoop if it hardens too much.
• Using a 1 tablespoon measuring spoon, portion out the truffle mixture and place onto the baking sheet.
• Roll each truffle between your palms to create a sphere. Your hands will get messy during the process. The outside should be slightly tacky from the heat of your palms. This will help the topping stick best. If they get too soft, place in the fridge for 10 minutes. Roll the truffles in your toppings of choice.
• Serve immediately or refrigerate for 1 hour for firmer truffles. The uncoated truffle balls will keep in the fridge for up 10 days. Coat in the toppings just before serving.
• Enjoy!

HOLIDAY SPRINKLES COOKIE CRISP™ CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
• In medium bowl, stir together cookie butter spread, marshmallow creme and cream cheese until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
• Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.

HOLIDAY TRUFFLES

Steps:

• In a microwave-safe bowl, melt one package of chips; stir until smooth. Add 3/4 cup milk and mix well. Stir in orange extract. Repeat twice, adding peppermint extract to one portion and almond extract to the other. , Cover and refrigerate for 45 minutes or until firm enough to shape into 1-in. balls. , Place on three separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., Dip orange-flavored truffles twice in white candy coating; allow excess to drip off. Place on waxed paper; let stand until set. , Dip peppermint-flavored truffles in dark chocolate coating; allow excess to drip off. Sprinkle with peppermint candies. , Dip almond-flavored truffles in dark chocolate; allow excess to drip off. Sprinkle with almonds or coconut. Tint white coating with food coloring; drizzle over white truffles if desired.

HOLIDAY CHEESE TRUFFLES

Steps:

• Beat cream cheese, garlic powder,red pepper. Divide in half.
• Add peppers to half the cream cheese mixture and onions to other half. Mix them each till well blended.
• Refrigerate several hours. Shape each mixture into 24 1 inch balls.Roll each ball into pecans. Keep in refrigerator.

HERSHEY'S EASY HOLIDAY TRUFFLES RECIPE - (4/5)

Steps:

• 1. Heat cream in heavy, 2-quart saucepan just to boiling. Remove from heat. Add chocolate chips; stir with whisk until melted and smooth. Stir in vanilla. Pour into medium bowl. Cover and refrigerate 3 hours or until firm. 2. Line baking sheet with wax paper. Drop chocolate mixture by heaping teaspoons onto prepared baking sheet. freeze about 45 minutes or until firm. 3. Place desired coatings in separate bowls. Shape frozen chocolate truffles between hands to form 1-inch balls. Roll in desired coatings. cover and refrigerate 2 hours. Serve cold. Truffles keep in airtight container in refrigerator for 1 week.

HOLIDAY CHEESE TRUFFLES RECIPE

Steps:

• Beat first 4 ingredients with mixer until blended. Divide in half. Add peppers to half, and onions to remaining half; mix each until blended.
• Refrigerate several hours or until chilled.
• Shape each mixture into 24 (1-inch balls); roll in nuts. Serve with crackers.

HOLIDAY TRUFFLES

Steps:

• Melt chocolate chips in medium saucepan over low heat, sitrring constantly; remove from heat. Stir in orange liqueur and frosting; blend well. Refrigerate 1 to 2 hours or until firm. Place coconut in pie pan. Scoop mixture into 1-inch balls; drop onto coconut. (Mixture will be sticky.) Roll to coat. Place in foil candy cups, if desired. Store in refrigerator. TIP: *Truffles can also be coated with chocolate sprinkles, ground nuts or cocoa.

4-INGREDIENT HOLIDAY TRUFFLES RECIPE BY TASTY

Steps:

• Make the truffles: In a small saucepan over medium heat, bring the coconut milk to a simmer. Pour the warm coconut milk over the chopped chocolate in a heatproof bowl and stir until melted and smooth. Add the vanilla and salt and use a rubber spatula to combine.
• Cover and cool in the refrigerator for 2 hours, until set. When you press the mixture with your fingertip, it should create create an indentation. Do not chill for too long--the mixture will be extremely difficult to scoop if it hardens too much.
• Using a 1 tablespoon measuring spoon, portion out the truffle mixture and place onto the baking sheet.
• Roll each truffle between your palms to create a sphere. Your hands will get messy during the process. The outside should be slightly tacky from the heat of your palms. This will help the topping stick best. If they get too soft, place in the fridge for 10 minutes. Roll the truffles in your toppings of choice.
• Serve immediately or refrigerate for 1 hour for firmer truffles. The uncoated truffle balls will keep in the fridge for up 10 days. Coat in the toppings just before serving.
• Enjoy!