Christmas Truffles
Janelle from Comfy in the Kitchen has a REAL treat for us today!!!
She writes: These are incredibly easy, yet elegant treats to make for the holidays. If you are not a baker -these are perfect. If you are a baker- add them to your cookie tray for a chocolaty treat. You are going to love these melt-in-your mouth beauties!
Heat cream and butter on medium high heat while stirring. Do this until until slightly boiling. Let simmer for 2 mins.
Remove pan from heat and add vanilla, candy bars and semisweet chocolate.
Stir until smooth. Then, place plastic wrap on top and refrigerate 4 hours or over night.
The chocolate hardens, but is still soft because of the butter and cream.
Roll about a tsp of chocolate into a ball with your hands. Then, roll again in chopped almonds.
Place in small paper cups. I purchased these ones from Jo-Ann fabrics, they were “Martha Stewart” brand in teal and a beautiful red color. I used teal here to match the colors of our business for gift giving to clients.
Here they are on a cookie tray..YUM! These are always the first ones gone, lol! (and they are the easiest to make- go figure!)
This is one of the boxes I used to package the truffles and cookies in. The box was purchased at Marcs for 99 cents, the ornament was also purchased at Marcs for 50 cents. Fancy yet affordable! I like those qualities!
Marcs did not have enough of those beautiful boxes, so I bought some additional paper boxes at Jo-Ann’s – I purchased some paper doilies to make the window look more like a snowflake and added toile and some flare (that is probably for a wreath?) but it looked elegant and again…was affordable.
| Christmas Truffles |
- 3/4 cup heaving whipping cream
- 1 Tbsp butter
- 1/2 tsp vanilla
- 6 Hershey’s milk chocolate candy bars (broken)
- 6 oz Ghiradelli semi-sweet chocolate chips
- 1 cup processed almonds
- Tins and flare (optional)
- In a medium saucepan constantly stir cream and butter over medium high heat. Let simmer for 2 mins then take off of burner. Add vanilla, candy bars, and semisweet chocolate and stir until smooth. Place plastic wrap on top of chocolate’s surface and refrigerate 4 hours or over night. When chocolate has hardened roll by the teaspoon into small balls and roll into processed almonds. Place in small paper cups if desired.
Walk with the King,
*Janelle is a woman who is dependent upon Jesus, a mom, a Licensed Professional Counselor, and an advocate for meal ministry. You can find her displaying step-by-step photos of her recipes, giving devotionals, and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com.
i just tried my first truffle at work (a co-worker made them). I have to stay away from those things. ADDICTIVE!!!
Could I substitute Hershey’s milk chocolate chocolate chips for the candy bars? I would love to make these for teachers but buying so many chocolate bars would get expensive and I have 12 to make for so I would at least need to double the recipe.
Hi Melissa! You could try, but I have a feeling that they may not be as creamy… Chocolate chips often have less cocoa butter than chocolate bars. These would make great gifts for teachers!
What a wonderful recipe – easy, delicious and oh so beautiful! I’m loving those gorgeous cookie packages Janelle is giving as holiday gifts too!
What does this recipe yield? I am going to try it, and wondering how many batches I should plan for. Thanks for the recipe!
Merry Christmas!
Wow, those look super good! Thanks for sharing. Love your pics too!
oh, I wish I had this recipe sooner…if I had the ingredients on hand, I think I would still try to get them made before the cookie swap tomorrow…..I will definitely be making them. Thanks,
This recipe looks incredibly easy, and got my mind reeling on what else I could roll the chocolate in (so far, I have contemplated walnuts, andes mints, and Oreos)…I bought out the chocolate chips and bars, and I cannot wait to get started! Thanks for this amazing recipe!!
To follow up, I had to substitute the almonds for Walnuts, and I ended up drizzling the chocolate over the top. To add my own spin, I made a separate batch, and I used the Ghiredelli chocolate chips, Hershey’s bars, AND Andes Mints chips, and then rolled them in crushed Oreos….
Wonderfully delicious and so fun to make.
YUMMMMMMMMMMMMMMMMM Y!
Yay, I have every thing for these right now too! I am SO making these!
Yum, yum! I make these quite a bit but have never rolled them in nuts. I usually just choose chocolate jimmies or unsweetened cocoa powder.
Also, not to be a picky prude but it looks like what you used was tulle, which is netting. Toile is the French fabric with scenes. Tulle is pronounced “tool” while toile is pronounced “twal”. Now you know….and if you were born in the 70’s you know that knowing is half the battle. :o)
Gosh those look so good!