Go Back

Christmas Truffles

Christmas truffles are made with a smooth semisweet chocolate ganache, chilled until firm, then rolled in unsweetened cocoa powder. These rich bite-sized treats are finished with a simple cocoa coating.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Chilling 3 hours 5 minutes
Total Time 3 hours 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 112
Ingredients Equipment Method Notes

Ingredients
  

For the ganache
  • 12 oz semisweet chocolate finely chopped
  • 0.75 cup heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp fine salt
For the coating
  • 0.25 cup unsweetened cocoa powder

Equipment

  • 1 8-inch square baking pan

Method
 

Make the ganache
  1. Line an 8-inch square baking pan with parchment paper, leaving some overhang.
  2. Place the finely chopped semisweet chocolate in a heatproof medium bowl.
  3. Heat the heavy cream in a small saucepan over medium heat until steaming and small bubbles form around the edges.
  4. Pour the hot cream over the chocolate and let stand for 5 minutes.
  5. Stir the chocolate and cream until smooth.
  6. Stir in the vanilla extract and fine salt.
  7. Scrape the ganache into the prepared pan and spread it evenly.
  8. Cover the pan and refrigerate for 2 to 3 hours, until firm enough to scoop.
Shape and coat the truffles
  1. Scoop the ganache into 24 portions, about 1 tablespoon each.
  2. Roll each portion between your palms into a ball.
  3. Put the unsweetened cocoa powder in a shallow bowl and roll the truffles in it to coat.
  4. Refrigerate the truffles in an airtight container for 30 minutes before serving.

Notes

For neat truffles, chill the ganache until firm enough to scoop and work quickly while rolling. Store in an airtight container in the refrigerator for up to 2 weeks; freezer-friendly for up to 2 months. For a dairy-free version, use a plant-based cream alternative that can be heated.