Christmas Truffles Recipe
These easy Christmas truffles bring together smooth chocolate, a touch of cream cheese, and a crisp white chocolate shell, all rolled into a bite people grab the moment the plate hits the table. They come together fast, don't need an oven, and decorating them with sprinkles brings in a bit of that fun chaos you get with holiday treats. Make a batch for a holiday party or stash them in the fridge for Christmas day nibbling.
Servings: 46 truffles
Calories: 111kcal
Ingredients
- 226 g 8oz Cream cheese
- 172 g 1.5 cups powdered sugar (or powdered sweetener like erythritol)
- 340 g 2 cups Chocolate chips, melted (dark or white, can be sugar-free like Lily's Chocolate)
- 1/2 teaspoon vanilla orange, or peppermint extract (or your favorite flavor, see note #2)
- 1/4 teaspoon salt
- 340 g 2 cups Chocolate chips, melted (to coat the truffles, can be a different color to the other chocolate. Regular or sugar-free)
- 2 tablespoons Sprinkles see note #2
Instructions
- Line a baking sheet with parchment paper and allow the cream cheese to soften a little at room temperature.
- Beat the cream cheese in a large bowl. Add the icing sugar and salt and mix everything together well.
- Melt the chocolate in a microwave-safe bowl in the microwave in small bursts, or in a double boiler over medium heat on the stove.
- Add the melted chocolate to the cream cheese mixture along with the flavor extract and mix well. It should make quite a thick mixture. You do this in a food processor or stand mixer, however, I found a little elbow grease, and a wooden spoon worked just fine.
- Set it in the fridge for 30 minutes. I found that 30 minutes was just right for me - an hour was too long. If the mixture hasn't set yet, put it back in the fridge for another 10 minutes at a time until it is more solidified but not crumbly. See note #3 if it's crumbly.
- Pick up a teaspoon of the truffle mixture at a time and roll it into 1-inch balls. I made 46.
- Place the chocolate balls on a cookie sheet lined with parchment paper and place it in the freezer for at least 1 hour (you can leave it longer if needed).
- Melt the white chocolate either in the microwave or in a double boiler.
- Dip each frozen chocolate ball into the white chocolate.
- You can either completely cover the truffle or just dip half to make Christmas pudding truffles.
- If you're covering the whole truffle in chocolate, use one fork to lift the truffle out of the melted white chocolate and tap it on the side to remove any excess.
- Use a second fork to push the truffle onto the parchment paper.
- Quickly, sprinkle the sprinkles on top after the truffle is on the parchment paper.
- The chocolate will set quickly because of how cold the truffle is so get those sprinkles on fast!
- Store in the fridge until you are ready to serve them!
Notes
- Chill time matters: If the dough’s too soft, it won’t roll cleanly. If it’s too firm, let it sit at room temp for a few minutes and try again.
- Keep your hands cool: If the mixture starts sticking to your palms, rinse your hands under cold water and dry them lightly before rolling.
- Work in batches: Only take a few truffles out of the freezer at a time when dipping. They coat better when they’re still cold.
- Sprinkle fast: The coating sets quickly, so have your sprinkles ready and move fast once they hit the tray.
- Mix and match: Try different chocolate combinations - dark in the center, white on the outside, or the other way around.
- Make ahead: You can freeze the rolled truffle balls and dip them later, which makes party prep way easier.
- Fridge: Store in an airtight container in the fridge for up to 2 weeks.
- Freezer: Freeze the finished truffles for up to 3 months. Let them thaw in the fridge before serving.
- Make-ahead tip: You can freeze the rolled (undipped) truffle balls and coat them in chocolate closer to the big day.
- Layer with parchment: If stacking, add a sheet of parchment paper between layers to stop them from sticking together.
Nutrition
Serving: 1g | Calories: 111kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 31mg | Fiber: 1g | Sugar: 11g