French Christmas Truffles

French Christmas Truffles
3 Reviews
Make these deliciously rich and elegant truffles for an impressive gift or dessert.
30 min
Prep Time
Total Time
24 truffles


1/3 cup
Land O Lakes® Heavy Whipping Cream
8 ounces
semi-sweet baking chocolate, chopped
1/3 cup
Land O Lakes® Butter, softened
Unsweetened cocoa
Powdered sugar
Chocolate and/or vanilla candy coating, melted, if desired


  1. Place whipping cream and chocolate in 2-quart saucepan. Cook over low heat, stirring occasionally, 7-9 minutes or until chocolate melts. Remove from heat. Stir in butter until melted. Place mixture into bowl. Cover; refrigerate 2-4 hours or until firm.
  2. Dust hands with cocoa or powdered sugar. Shape 2 teaspoons mixture, working quickly, into balls; roll in cocoa or powdered sugar. (Truffle mixture will be soft; repeat dusting hands to make shaping easier or use small ice cream scoop to form balls.) Refrigerate at least 45 minutes or until firm.
  3. Dip truffles into melted candy coating, using spoon or toothpick; let excess drip off. Place dipped truffles onto waxed paper until coating is firm. Drizzle dipped truffles with melted candy coating, if desired. Store truffles in tightly covered container in refrigerator.

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Nutrition Facts (1 truffle)

Dietary Fiber

Recipe Comments and Reviews


This is a little messy to make but boy-o-boy are they good! If you dip them in melted chocolate to make a hard outside shell, you can compare them to the expensive store bought truffles. After completion, I put mine in individual small cupcake papers and put them in a small box for gift giving. They look so pretty when you open the box. This recipe is definitely a repeater for me!


2/3 cup of Land O Lakes Heavy Cream 16 oz of high quality of bitter chocolate (70% or higher) 2 tablespoons of unsalted butter (Land O Lakes) Heat ceam to a light boil. Remove and allow to cool and reheat to light boil again. Turn heat off, add the chocolate chips and butter. Stir in circular motion, do not beat or stir fast; no bubbles. After well blended allow to cool slightly in bowl. Mixture can then be put into a icing bag with whatever tip is wanted. Size of truffles is personal choice. Allow to cool some more and place in a bag with powdered sugar, cocoa, or other coating and shake to cover, place on a sheet of parchment paper in fridge to harden more. Can be inventive and add some extracts to mixture after blended, can separate and add different extracts as desired. Cinnamon gives a great taste to the chocoate. do NOT use oils. Can add cinnamon to coating also. Mixture can be dipped into a melting chcolate, simi sweet to add a mixture of flavors. If prefered, mixture can be placed into a bowl and allowed to cool for approx four hours and then rolled in coated hands of cocoa, powdered sugar or other coating to ball shape. Key ingridents is Land O Lakes cream and high quality chcolate. Tried other creams not as good, less creamy smooth taste.


These truffles are mouth-watering delicious and better than store-bought ones, especially if you use superior ingredients and coat them with a good chocolate such as Godiva. They were messy to make, but so worth the effort when they were hardened and ready to eat! I am about to make them again, and this time I am going to try using a small scoop to form the candies.


This is the recipe I made years ago. I was inside the Land o' Lakes box around Christmas about 20-some years ago. So glad it's on the web site now! It was delicious!

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