Description

These Rich Christmas Chocolate Truffles feature a smooth, creamy ganache made from quality semi-sweet chocolate and heavy cream, delicately flavored with vanilla. Perfect for holiday gifting and parties, these truffles are coated in melted chocolate and adorned with festive sprinkles or icing for a festive finish. Easy to make ahead and customizable in decoration, they are a beloved seasonal treat with a melt-in-your-mouth texture.

Ingredients

Scale

For the Truffles:

8 oz semi-sweet baking chocolate, chopped
1/2 cup heavy cream
1/2 tsp pure vanilla extract

For the Coating and Decoration:

8 oz baking chocolate (for dipping), chopped
Holiday icing (optional, for decorating)
Holiday sprinkles (optional, for festive crunch)

Instructions

Create the Ganache Base: Chop the semi-sweet baking chocolate into small, uniform pieces and place in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it just starts to steam with small bubbles forming at the edges – do not let it boil. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 1 minute to melt the chocolate gently. Add vanilla extract and stir slowly until the mixture is completely smooth and homogeneous.
Chill and Set the Ganache: Transfer the ganache to a shallow container, cover tightly with plastic wrap or a lid, and refrigerate for 2 hours until firm but still scoopable, resembling cookie dough consistency. Check at 1.5 hours as readiness may vary by fridge.
Shape into Truffles: Remove the ganache from the fridge and let it sit for 2-3 minutes to soften slightly. Using a small scoop or spoons, portion the ganache into roughly 1-inch balls and place on parchment paper-lined baking sheet. Roll each ball between palms for smooth, even spheres. If the ganache warms too much, chill again briefly.
Prepare for Dipping and Decorating: Melt the dipping chocolate using a double boiler or microwave in 30-second increments, stirring until smooth. Cool it slightly (2-3 minutes) so it’s fluid but not hot enough to melt the centers. Prepare a parchment-lined sheet for the dipped truffles, and have holiday icing and sprinkles ready if using.
Dip and Finish the Truffles: Dip each truffle into the melted chocolate using a fork to coat fully, letting excess drip off before placing on the lined sheet. Decorate immediately with sprinkles or drizzle icing before the chocolate sets to ensure toppings stick well.
Final Chill and Serve: Refrigerate the decorated truffles for 20-30 minutes until the coating is firm. Remove from fridge 5 minutes before serving for optimal texture. Store leftovers in an airtight container in the fridge for up to one week.

Notes

Use high-quality baking chocolate bars rather than chips for smoother ganache.
Heat cream until steaming but not boiling to prevent chocolate from seizing.
Chill ganache fully before shaping to avoid sticky hands and uneven shapes.
If skipping coating, roll truffles in cocoa powder, chopped nuts, or shredded coconut as alternatives.
Try substituting extracts such as almond or peppermint or adding a splash of liqueur for flavor variations.
Truffles freeze well up to 3 months; freeze in single layer then store in airtight container with parchment to avoid sticking.
Serve truffles slightly chilled or at cool room temperature for the best flavor and texture.

Prep Time: 1 hour 5 minutes
Cook Time: 2 hours 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Christmas chocolate truffles, holiday desserts, chocolate ganache, festive treats, homemade truffles, chocolate candy, gift ideas