Chocolate. Just saying it makes me happy. Rich, creamy and indulgent French Holiday Truffles could become your favorite recipe once you see how easy it is to adapt to every occasion. A few simple ingredients combine to create tiny explosions of flavor further enhanced by rolling these confections in a variety of toppings to suit your mood.
Holidays always remind me of family. I have eight older siblings and one younger sister. Growing up, it meant always having a ready playmate, lots of clothing options and a lasting need to try to "stand out" in a crowd. Sibling rivalry naturally occurs when trying to distinguish oneself amidst an amazing bunch of athletes, academics, artists and comedians. Luckily, my parents managed to value our differences while reminding us that, deep down, we’re all made from the same crazy mix of genes. I think of truffles like siblings—same essential chocolate filling with the outer "shell" creating a unique impression.
Just think of this recipe as your opportunity to share a remarkable treat. Truffles make an elegant hostess gift, are always welcome at any holiday buffet and become a special present for teachers, neighbors and even your mail carrier. You’re sure to be remembered for offering these.
The steps are simple to create the chocolate filling for the truffles. Begin by chopping the chocolate.
Place the chocolate and whipping cream in a 2-quart saucepan and heat on Low. Stir occasionally until the chocolate is melted.
Remove from heat and add the butter, stirring until melted.
Pour the mixture into a medium bowl. Cover and refrigerate until firm-about 2 to 4 hours.
Meanwhile, assemble the ingredients with which you plan to dip or roll your truffles. Here are just a few ideas… unsweetened cocoa powder or powdered sugar are two simple and traditional choices. (Add a pinch of cinnamon to the cocoa for a "Mexican chocolate" flavor. Finely chopped nuts are another great option—try almond, pecan or pistachio. Crushed peppermint candies or decorator sprinkles add a festive touch. Even chopped chocolate-covered toffee candy bars can be used. Candied crystallized ginger or flaked coconut adds a tropical twist. If you prefer a chocolate "shell" you can use melted chocolate or vanilla candy coating. The possibilities are limited only by your imagination.
Using a melon baller (or a teaspoon) scoop out rounded mounds of chocolate and place onto a waxed paper-lined cookie sheet.
Dip a spoon or melon baller into a glass of hot water and wipe dry as needed to keep it clean. If you want uniformly round candies, roll balls between your hands. I personally like them a bit "irregular" and find they get smoothed out as they are rolled in the coatings.
Chill the balls 45 minutes, if you plan to dip them in candy coating. Otherwise, you can start rolling them in your chosen toppings.
You may need to press the toppings into the chocolate balls. Mmmm…coconut.
Holiday sprinkles are so festive.
Cocoa powder makes them look like the original namesake fungus. I prefer this chocolate version.
I use a toothpick and spoon to dip the truffle in the melted chocolate candy coating.
Once the chocolate has hardened, drizzle with white candy coating for a decorative touch.
I like to place the truffles in tiny paper cups before boxing them for gifts. Or just place them on a pretty platter for serving. Be sure to keep the truffles refrigerated until ready to serve or give as a gift. It is a good idea to let them come to room temperature at least an hour before eating to appreciate the full flavor of the chocolate.
Thought I’d share my favorite family holiday photo from many years ago…everyone says we take after our Dad.
What are your favorite truffle toppings? Give these French Holiday Truffles a try for your holiday gift giving, and make sure to come back and rate and review the recipe.
Looking for a fun holiday appetizer? Come back in a few days when Amanda will share a great recipe for entertaining.
Emily is paid to write for the Land O’Lakes Recipe Buzz® Blog.