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.
Granny's Top Tips
• 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.
Love this? Try this:
Christmas Truffles
PRINT RECIPEIngredients
- 300 g Digestive Biscuits ((crushed))
- 75 g Desiccated Coconut
- 75 g Drinking Chocolate
- 75 g Butter or Margarine ((melted))
- 1 tin Condensed Milk ((397g))
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.
6 Responses
Hi Amy, your sister Holly pointed me to your website- I’ve just made your Christmas truffles and Mars Bar cake recipes for my son’s school Christmas fair. They both turned out perfectly, thank you!
HI Amy
I made these for the post-run party at our running club. They went down a treat and were just what was needed after running round the streets dressed as Santas. Thanks so much for the recipe!
Made these today as presents. They are a bit too sweet for my own personal taste so I added cocoa powder to the mix. Deeper chocolate taste and delicious. Thank you for the recipe.
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.
Hi, I have been making this exact recipe for probably about 45 years. Always a hit.. at Christmas I add some dark rum.
Can you freeze these. Also how long do they keep if kept in an airtight container?