Christmas truffles – they’re what you make when you want people to think you spent hours crafting artisan chocolates but actually you just melted chocolate and rolled stuff into balls. I made these last December as gifts and people legitimately asked what fancy chocolate shop I bought them from. When I said I made them, one person didn’t believe me until I walked them through the process. It’s chocolate, cream, and coatings. That’s literally it.
These are ganache centers (chocolate mixed with cream) rolled into balls and coated in cocoa powder, crushed candy canes, sprinkles, or whatever festive coating you want. They look expensive and fancy but the technique is so simple a child could do it. My 10-year-old nephew helped me make a batch and his looked just as good as mine. The bar for success here is incredibly low.
Best part? They taste way better than store-bought truffles because you control the quality of chocolate. No weird stabilizers or preservatives, just pure chocolate and cream. Plus you can flavor them however you want – peppermint, orange, espresso, bourbon, whatever sounds festive to you.
Why Homemade Truffles Beat Store-Bought
Store-bought truffles cost like $2-3 each and half of them taste waxy or too sweet. Homemade truffles cost maybe 50 cents each using good chocolate and taste infinitely better. Plus you can make them exactly as you like – darker, sweeter, with specific flavors. And they look homemade in a good way, like someone actually put thought into your gift instead of just buying something generic.
I started making these as Christmas gifts after realizing how much I was spending on presents for coworkers and neighbors. Made a triple batch, packaged them in cute boxes from the dollar store, and people acted like I’d given them something incredibly thoughtful and expensive. The effort-to-impressed-reaction ratio here is unbeatable.
Here’s why you need to make these:
- Look expensive, cost almost nothing to make
- Easier than any cookie recipe you’ve ever made
- No baking required – just melting and chilling
- Infinitely customizable with flavors and coatings
- Perfect for gifting – people lose their minds
- Actually taste better than fancy store versions
Plus these work for people who claim they “can’t bake.” This isn’t baking. You’re melting chocolate and cream together, letting it chill, rolling it into balls. If you can stir and refrigerate, you’re qualified :/
What You Need for Christmas Truffles
For the Ganache Base
This is your truffle center – quality matters here.
Basic Ganache:
- Dark chocolate (12 oz – use good quality, 60-70% cacao)
- Heavy cream (¾ cup)
- Butter (2 tablespoons – adds richness and smooth texture)
- Vanilla extract (1 teaspoon)
- Salt (pinch)
Why quality chocolate matters: This is 90% of your truffle. Cheap chocolate chips make cheap-tasting truffles. Get actual chocolate bars – Ghirardelli, Lindt, or Guittard work great. Not baking chips designed to hold their shape.
Flavor Variations:
- Peppermint: Add ½ teaspoon peppermint extract
- Orange: Add 1 tablespoon orange zest and ½ teaspoon orange extract
- Espresso: Add 1 tablespoon instant espresso powder
- Bourbon: Replace 2 tablespoons cream with bourbon
- Cinnamon: Add 1 teaspoon ground cinnamon
- Gingerbread: Add ginger, cinnamon, nutmeg, cloves
Pick one flavor or make multiple batches with different flavors.
For the Coatings
This is where you make them festive and Christmas-y.
Classic Coatings:
- Cocoa powder (unsweetened – for dusting)
- Powdered sugar (for white truffles)
- Crushed candy canes (very Christmas)
- Chopped nuts (pecans, pistachios, almonds)
- Shredded coconut (sweetened or unsweetened)
Fancy Coatings:
- Melted white chocolate with red/green sprinkles
- Melted dark chocolate with sea salt flakes
- Crushed graham crackers mixed with cinnamon
- Crushed freeze-dried strawberries or raspberries
- Gold or silver luster dust (if you’re feeling fancy)
- Mini chocolate chips
- Crushed cookies (Oreos, gingerbread)
You can do all one coating or variety pack with different coatings. Variety looks more impressive honestly.
Equipment You Actually Need
- Medium saucepan
- Heatproof bowl (for double boiler method)
- Whisk or spatula
- 9×9 baking pan or similar
- Melon baller or small cookie scoop (optional but helpful)
- Parchment paper
- Shallow bowls for coatings
- Boxes or containers for gifting
How to Make Christmas Truffles
Step 1: Make the Ganache
Chop chocolate into small pieces – they melt faster and more evenly. Place in a heatproof bowl.
Heat heavy cream and butter in a saucepan over medium heat until it just starts to simmer. You’ll see small bubbles around the edges. Don’t let it boil.
Pour hot cream over chopped chocolate. Let it sit for 2 minutes without touching it – this starts melting the chocolate.
After 2 minutes, whisk gently starting from the center and working outward. The mixture will go from separated to glossy and smooth. Keep whisking until completely combined.
Add vanilla, salt, and any flavorings you’re using. Stir until incorporated.
Pro tip: If chocolate won’t fully melt, place bowl over a pot of simmering water and stir gently until smooth. But usually the hot cream is enough.
Step 2: Chill the Ganache
Pour ganache into a 9×9 pan lined with parchment paper. Spread evenly. Cover with plastic wrap pressed directly onto the surface to prevent skin forming.
Refrigerate for at least 3 hours or until firm enough to scoop. Overnight is even better.
The ganache needs to be firm but not rock hard. If it’s too hard to scoop, let it sit at room temperature for 10 minutes.
Step 3: Scoop and Roll
Line a baking sheet with parchment paper. Use a melon baller or small cookie scoop to portion out ganache – about 1 tablespoon per truffle.
Roll each portion between your palms into a ball. Work quickly – the warmth of your hands melts the chocolate. If it’s getting too soft, refrigerate for 15 minutes and continue.
You should get about 30-35 truffles depending on size. Place rolled balls on the parchment-lined sheet.
Critical tip: Your hands will get messy and covered in chocolate. This is normal. Keep a damp towel nearby to wipe them between batches. Or wear disposable gloves if you’re fancy.
Step 4: Coat the Truffles
Once all truffles are rolled, it’s coating time. Put your chosen coating in a shallow bowl.
Roll each truffle in the coating, pressing gently so it sticks all over. For cocoa powder or powdered sugar, you can also sift it over the truffles.
For melted chocolate coating, dip each truffle using a fork, let excess drip off, then place on parchment and immediately add sprinkles or toppings before chocolate sets.
Place coated truffles back on parchment-lined sheet. Refrigerate for 15 minutes to set the coating.
Step 5: Package for Gifting
These Christmas truffles look best in small boxes or clear cellophane bags tied with ribbon. Dollar store has tons of options for cheap.
Layer them in boxes with small paper cups or parchment squares between layers so they don’t stick together.
Include a note about refrigeration – these need to be kept cool since they’re made with cream. They’ll last up to 2 weeks refrigerated.
If shipping, use insulated packaging and ship early in the week so they don’t sit in facilities over weekends.
Creative Christmas Flavor Combos
Candy Cane Truffles
Add peppermint extract to ganache. Roll in crushed candy canes. Classic Christmas flavor that everyone loves.
Gingerbread Truffles
Add ginger, cinnamon, nutmeg, and molasses to ganache. Roll in cinnamon sugar or crushed gingersnaps. Tastes like gingerbread cookies.
Eggnog Truffles
Add nutmeg and rum extract to ganache. Roll in white chocolate and dust with nutmeg. Holiday drink in truffle form.
Orange Cranberry Truffles
Add orange zest to ganache. Roll in crushed dried cranberries mixed with white chocolate. Festive colors and flavors.
Salted Caramel Truffles
Mix dulce de leche into ganache. Dip in dark chocolate and sprinkle with flaky sea salt. Not specifically Christmas but always appreciated.
Hot Chocolate Truffles
Add cinnamon to ganache. Roll in cocoa powder and top with mini marshmallows. Hot chocolate you can eat.
Easy Christmas Chocolate Truffles
Equipment
- Medium saucepan
- heatproof bowl for melting chocolate
- Whisk or spatula
- 9×9 baking pan for chilling ganache
- melon baller or small scoop for shaping
- Parchment paper
- shallow bowls for coatings
- boxes or containers for gifting
Ingredients
- 12 oz dark chocolate (60–70% cacao), chopped
- 0.75 cup heavy cream
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 pinch salt
- optional flavorings (peppermint extract, espresso powder, orange zest, bourbon, etc.)
- coatings: cocoa powder, crushed candy canes, sprinkles, powdered sugar, chopped nuts, coconut, etc.
Instructions
- Chop the chocolate and place in a heatproof bowl. Heat cream and butter in saucepan until just simmering, then pour over chocolate. Let sit 2 minutes.
- Whisk gently from the center outward until smooth and glossy. Stir in vanilla, salt, and any optional flavorings. Mix well.
- Pour ganache into a parchment-lined 9×9 pan. Cover surface with plastic wrap. Chill at least 3 hours or until firm enough to scoop.
- Use a small scoop or spoon to portion ganache. Roll into balls with your hands. Place on parchment-lined sheet. Chill briefly if needed.
- Roll each ball in your chosen coating (cocoa, sprinkles, crushed candy, etc.). Press lightly so coating sticks. For chocolate coating, dip and decorate quickly before it sets.
- Place coated truffles on tray and refrigerate 15 minutes to set. Store in fridge for up to 2 weeks or freeze for up to 3 months.
Notes
Nutrition
Frequently Asked Questions
My ganache won’t come together and looks separated – what happened?
The chocolate seized, probably from water getting in or overheating. Try whisking in warm cream one tablespoon at a time. If that doesn’t work, start over – seized chocolate usually can’t be saved.
The truffles are melting in my hands when I try to roll them – help?
Ganache is too warm. Chill it longer or work in a cooler room. You can also chill your hands under cold water, dry them, then roll. Work in small batches and refrigerate between.
How long do these Christmas truffles keep?
Up to 2 weeks refrigerated in an airtight container. They can also be frozen for up to 3 months. Thaw in fridge overnight before serving.
Can I use milk chocolate instead of dark?
Yes, but reduce cream to ½ cup since milk chocolate is softer. The truffles will be sweeter and less firm. I prefer dark chocolate for more sophisticated flavor.
My coating isn’t sticking – what’s wrong?
The truffles are too cold or the coating is too dry. Let truffles sit at room temperature for 5 minutes before coating. For dry coatings like cocoa, they stick better to slightly soft truffles.
Do I have to use heavy cream or can I substitute?
Heavy cream is best for proper texture. Half-and-half makes softer truffles that don’t hold shape as well. Don’t use milk – too watery and won’t set properly.
