These truffles are simple to make, requiring no baking and just a handful of ingredients. They have a smooth, melt-in-your-mouth texture and can be customized with a variety of flavors and coatings to suit your holiday theme. They’re ideal for entertaining, gifting, or setting out on a dessert platter. Plus, they store beautifully, making them a great make-ahead option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Semi-sweet or dark chocolate (finely chopped)
Heavy cream
Unsalted butter (optional, for extra richness)
Vanilla extract (or peppermint extract for a festive twist)
Coatings: cocoa powder, crushed candy canes, shredded coconut, holiday sprinkles, or melted chocolate for dipping
Directions
Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream (and butter, if using) over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the chocolate and let sit for 1–2 minutes. Then stir gently until smooth and fully combined.
Stir in vanilla or other extract, if desired.
Cover the bowl and refrigerate the mixture (ganache) for at least 2 hours or until firm enough to scoop.
Once firm, use a small scoop or spoon to portion the ganache and roll into balls between your palms.
Roll each truffle in your desired coating or dip in melted chocolate and decorate with sprinkles.
Place the finished truffles on a parchment-lined tray and refrigerate until set.
Servings and timing
This recipe makes about 20–24 truffles, depending on size. Prep time is 20 minutes (plus 2 hours chilling). Total time is approximately 2 hours and 20 minutes.
Variations
Use white chocolate and add orange zest or cranberry bits for a bright holiday flavor.
Stir in a splash of peppermint, almond, or hazelnut extract to the ganache for variety.
Coat in finely chopped nuts, crushed cookies, or powdered sugar.
Add a teaspoon of espresso powder for mocha truffles.
Spike with a bit of liqueur like Baileys, Kahlua, or Grand Marnier for an adult version.
Storage/Reheating
Store truffles in an airtight container in the refrigerator for up to 2 weeks. Let them sit at room temperature for 10–15 minutes before serving for the best texture. Truffles can also be frozen for up to 2 months—thaw overnight in the fridge.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, but the truffles will be sweeter and slightly softer. You can also mix dark and milk chocolate for a balanced flavor.
Why isn’t my ganache setting?
Make sure you’re using the correct chocolate-to-cream ratio. If it’s too soft, refrigerate longer or try using less cream next time.
Can I make these ahead of time?
Absolutely. These are perfect for making in advance and storing in the fridge or freezer.
How do I dip truffles in chocolate cleanly?
Use a fork or dipping tool to lower each truffle into melted chocolate, tap off excess, and place on parchment paper to set.
How do I prevent the truffles from melting in my hands?
Work quickly when rolling them and keep your hands cool. You can also dust your palms with cocoa powder.
What’s the best chocolate to use?
Use high-quality chocolate bars (not chips) for best texture and flavor.
Can I add fillings to the truffles?
Yes, you can press a nut, dried fruit, or a small candy piece into the center before rolling.
Do I need to temper the chocolate for dipping?
Tempering is optional. If you want a glossy, snappy finish, tempering is recommended. Otherwise, refrigeration will help set untempered chocolate.
Can I make vegan truffles?
Yes, use dairy-free chocolate and coconut cream or another plant-based alternative to heavy cream.
Conclusion
Christmas Truffles are an easy and luxurious holiday treat that everyone will love. With endless flavor and coating possibilities, they can be tailored to any taste or theme. Whether you’re making them for a holiday party, a cookie exchange, or as homemade gifts, these truffles are festive, elegant, and guaranteed to impress.
These Christmas Truffles are rich, creamy, no-bake chocolate treats that are easy to make and endlessly customizable. Perfect for gifting, entertaining, or adding to a holiday dessert spread, they’re festive, elegant, and melt-in-your-mouth delicious.
Ingredients
8 oz semi-sweet or dark chocolate, finely chopped
1/2 cup heavy cream
1 tbsp unsalted butter (optional, for richness)
1/2 tsp vanilla extract (or peppermint extract for variation)
In a small saucepan, heat the heavy cream and butter (if using) over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the chocolate and let sit for 1–2 minutes.
Stir gently until smooth and fully combined into ganache.
Stir in the vanilla or peppermint extract.
Cover and refrigerate the ganache for at least 2 hours, or until firm enough to scoop.
Once firm, scoop small portions and roll into balls between your palms.
Roll each truffle in your desired coating or dip in melted chocolate and decorate with sprinkles.
Place the truffles on a parchment-lined tray and refrigerate until set.
Notes
Use high-quality chocolate bars for the best texture and flavor.Customize with different extracts, coatings, or fillings.To prevent sticking, dust your hands with cocoa powder when rolling.Let truffles sit at room temp for 10–15 minutes before serving.Perfect for freezing and gifting—store well in airtight containers.
