Introduction

These Rich Christmas Chocolate Truffles offer a smooth, creamy ganache center made from quality chocolate and heavy cream, with a hint of vanilla. Perfect for holiday gifting or late-night snacking, they’re simple to make and customizable with festive decorations.

A round white plate filled with two layers of 14 round chocolate truffles, each decorated with festive colors. The top layer has truffles coated in smooth white chocolate with red and green drizzle, white chocolate with multicolored red, green, and white small sprinkles, and dark chocolate with red and green drizzle. The bottom layer has dark chocolate truffles decorated with white drizzle, red, green, and white sprinkles, and crushed nuts. The truffles are arranged closely together on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 tsp vanilla extract (pure vanilla for best flavor)
8 oz semi-sweet baking chocolate (for the ganache, I use Ghirardelli)

1/2 cup heavy cream (for rich, creamy texture)
8 oz baking chocolate (for dipping, melted and cooled slightly)

Holiday icing (optional, for decorated finish)
Holiday sprinkles (optional, adds festive crunch)

Instructions

Step 1: Chop the 8 oz semi-sweet baking chocolate into small, uniform pieces and place them in a heat-safe bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to steam and small bubbles form around the edges—do not let it boil. Pour the hot cream over the chopped chocolate and let sit undisturbed for 1 minute to gently melt the chocolate. Add the vanilla extract and stir slowly until smooth and homogeneous.
Step 2: Transfer the ganache to a shallow container, cover it tightly, and refrigerate for about 2 hours until firm but still scoopable, like cookie dough. Check at 1.5 hours as readiness may vary by fridge.
Step 3: Remove ganache from fridge and let sit at room temperature for 2-3 minutes to soften slightly. Using a small scoop or spoons, portion into roughly 1-inch balls and place on a parchment-lined baking sheet. Roll each ball between your palms to smooth. If ganache gets too soft, chill for 10 minutes before continuing.

Step 4: Chop the 8 oz baking chocolate for dipping into small pieces and melt gently using a double boiler or microwave in 30-second intervals, stirring until smooth. Let the melted chocolate cool for 2-3 minutes to a fluid but not hot temperature. Line a baking sheet with parchment paper and prepare any decorations like icing or sprinkles.
Step 5: Dip each truffle one at a time into the melted chocolate, using a fork to coat completely. Lift and let excess chocolate drip off, then place on the prepared parchment. Quickly decorate with sprinkles or drizzle with icing before the chocolate sets to help toppings adhere.
Step 6: Refrigerate the coated and decorated truffles for 20-30 minutes until the chocolate is fully set. Remove from fridge 5 minutes before serving to soften slightly for the best texture and flavor.

Tips & Variations

Use high-quality baking chocolate bars instead of chips for a smoother ganache.
Try dark chocolate for a less sweet truffle, or milk chocolate for extra creaminess.
Substitute heavy cream with full-fat coconut cream for a dairy-free option.

Decorate with crushed candy canes, edible glitter, or different colored candy melts for variety.
Allow ganache to cool properly before rolling to avoid sticky hands and uneven shapes.

Storage

Store truffles in an airtight container in the refrigerator for up to one week, separating layers with parchment paper to prevent sticking. They can also be frozen for up to 3 months by freezing on a tray then transferring to a freezer-safe container. Thaw in the fridge before serving. Serve truffles slightly chilled or at cool room temperature for the best flavor and texture.

How to Serve

A white plate filled with fourteen round truffles of different decorations arranged close together. Some truffles have a smooth dark chocolate coating with red and green thin stripes drizzled on top. Other truffles are coated with smooth white chocolate, decorated with red and green drizzled lines or covered in small red, green, and white round sprinkles. A few truffles are covered with chopped nuts or small crushed candy pieces, providing texture contrast. The plate sits on a white marbled surface with a few scattered sprinkles around it. The overall look is festive, colorful, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of chocolate works best for truffles?

Good quality baking chocolate bars melt more smoothly and deliver a silky texture. Semi-sweet is classic, but dark or milk chocolate also work well depending on your sweetness preference.

Can I make these truffles ahead of time?

Absolutely! They can be made days in advance and stored in the fridge or frozen for longer storage, making them convenient for holiday prep and gift-giving.