Christmas Truffles
When it comes to Christmas, who doesn’t love a wee homemade gift? Especially one you can eat! If you’re looking for the perfect edible gift for friends and family, look no further than Granny’s Christmas Truffles. As far as Christmas baking goes, it doesn’t get much easier than this. In fact, I feel like a…
When it comes to Christmas, who doesn’t love a wee homemade gift? Especially one you can eat! If you’re looking for the perfect edible gift for friends and family, look no further than Granny’s Christmas Truffles.
As far as Christmas baking goes, it doesn’t get much easier than this. In fact, I feel like a bit of a fraud calling this baking, as it’s nothing quite so complex; a few ingredients in a bowl, a bit of rolling and decorating…Before you know it, you have a tray full of delicious, festive-looking Christmas Truffles. So easy, you can get the entire family involved!
Once you dress these truffles up with some petit-four cases and pop them into a nice little gift box, no one will quite believe you made these yourself, and they didn’t, in fact, come from a high-end Chocolatier. Don’t worry, your secret is safe with us!
This has been a long-standing favourite in the Baking with Granny family, with Granny being requested to make a batch most every year. It is also the recipe I demonstrated at Foodies Festival 2018.
Tips for Christmas Chocolate Truffles:
• Holly leaf/berry sprinkles are usually easy enough to find during the festive period; however, if you are struggling to get your hands on some, why not make your own with a small holly leaf cutter and some fondant icing?
• For truffles a little different than they normal chocolate flavour, why not mix things up by adding a little orange or mint extract to your truffle base.
•Although these truffles are decorated in a festive way, that’s not to say you can’t make them any time of year and simply skip the Christmas decals.
Christmas Truffles
PRINT RECIPEINGREDIENTS
- 300 g Digestive Biscuits (crushed)
- 75 g Desiccated Coconut
- 75 g Drinking Chocolate
- 75 g Butter or Margarine (melted)
- 397 g Condensed Milk (one tin)
To decorate
- Desiccated Coconut & Chocolate Sprinkles
- White Chocolate
- Edible Holly Leaf Decorations
INSTRUCTIONS
- In a large bowl, mix the digestive biscuits, coconut and drinking chocolate. Add the butter/margarine and condensed milk and mix thoroughly until combined.
- Take a small amounts of the mixture and roll into balls, before rolling in some desiccated coconut or chocolate sprinkles. Place the coated truffles into petit-four cases if desired.
- Melt a small amount of white chocolate over a bain-marie or in short bursts in a microwave. Spoon a little onto the chocolate sprinkle covered truffles before topping with a holly leaf decoration. For the coconut covered truffle, use a spot of melted chocolate to stick the holly leaf decorations to the tops.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
Why is it drinking chocolate? Can I use regular chocolate?
Hi Amy,
How many truffles does this recipe make please?
Can you freeze these. Also how long do they keep if kept in an airtight container?
Hi, I have been making this exact recipe for probably about 45 years. Always a hit.. at Christmas I add some dark rum.
This is the same recipe I have been using since the
early eighties from a WI book my Dad got me.
Makes the best truffles & you can add various flavours.