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Christmas Chocolate Truffles

8
Easy
35 mins
Christmas Chocolate Truffles

Chocolate truffles, though quite simple to prepare, will certainly make your Christmas Day extra special. They look magical and elegant and taste decadent. You can flavour and coat your truffles however you like - the possibilities are endless!

Chocolate Truffles can be flavoured and coated in a myriad of different ways. And Christmas is made extra special when they're a few different ones to choose from. They look really special when served all together. Included is a list of suggestions for different flavours and coatings - but this list is by no means exhaustive. You are only limited by your imagination! Flavours are added to the liquid chocolate mix before it is chilled and rolled into balls. After being rolled into balls the truffles are rolled in your choice of coatings.

Coatings work especially well when they add either a different texture or colour to the truffle. Alternatively, you could pipe some melted white chocolate in lines across the truffle, or dip them in cool melted chocolate to coat them. Sprinkles, bronze crunch, 100s and 1000s, or crushed popping candy are also fantastic decorating for your truffles and easy for kids to use, so they can get involved in the Christmas Cooking too.

Spice Mountain store in Borough market also has an amazing range of fruit powders and spices that can be added as flavour or used to roll your truffles in too - spicemountain.co.uk. Edible silver and gold shimmer powders are available at Waitrose or good baking shops.

Place a teaspoon into a bowl then roll your truffles in it, a few at a time. The shimmer should completely cover the truffle to make it look as if it was gold plated. Edible gold leaf is also a very elegant final touch, just place a tiny piece on top of your selected truffles using either a small brush or tweezers.

Hannah Tooke
AUTHOR
From £42/head
5 years working as a private chef in luxury ski chalets in the French alps and private residences across France, Portugal, Spain and the UK

Truffles

1. Fill a medium sauce pan half way with water, place on a medium heat an bring to a simmer. The surface of the water should be moving, but it should not be at a rolling boil. Place a glass or metal bowl over the saucepan to form a bain-marie. The bowl should not touch the water at the bottom and it should sit securely. Put the cream in the bowl and heat until it reaches simmering point, but do not boil. 

2. Slowly add the chocolate, a handful at a time, whisking gently as you go. Once all of the chocolate has melted into the cream, add the butter and whisk gently until the mixture is glossy 

3. Remove the bowl from over the saucepan and leave to the side to cool slightly. 

4. Now it is time to add your flavours. If you are making 3 or 4 different flavours, divide the mix into 3 or 4 different small bowls. Add your selected flavour to the bowl and stir to combine. Place bowls in the fridge and chill for at least 4 hours. 

5. To shape the truffles, use a teaspoon to scoop up the mixture and then roll into balls with your hands. Then roll each ball in the coating you have selected for that flavour. Place in the fridge as soon as you can as they can melt quickly.

6. Remove from the fridge 10 minutes before serving. 


White Chocolate, Dark Chocolate or Peanut Butter Sands

1. Place a medium sauce pan onto hob and add sugar, water and vinegar. Cover the sauce pan with a lid which has a hole in it, or instead cover sauce pan with cling film and pierce a hole in the middle. Turn on the heat to medium low. Allow to heat until the sugar has completely dissolved into the water. The lid or cling film will help stop the sugar from crystallising. 

2. Once the sugar has completely dissolved you can carefully remove the cover and turn up the heat to medium-high.

3. Once all of the water has evaporated the temperature of the sugar will start to rise. Using your temperature probe, monitor the temperature of the sugar carefully.

4. When it reaches 130°C remove the pan from the heat, add white chocolate and stir vigorously with a wooden spoon. The chocolate will suddenly dry out and turn into a “sand”.


Ingredients

+

Truffles

  • 500g good quality dark chocolate - between 40%-60% works best
  • 500ml double cream
  • 80g butter
  • 1 pinch salt 

General flavourings

White Chocolate, Dark Chocolate or Peanut Butter Sands

  • 100g sugar
  • 50ml water
  • 1tbs white vinegar
  • 60g white chocolate
  • (60g dark chocolate)
  • (1.5 tbsp smooth peanut butter)


Ingredients

Truffles

  • 500g good quality dark chocolate - between 40%-60% works best
  • 500ml double cream
  • 80g butter
  • 1 pinch salt 

General flavourings

White Chocolate, Dark Chocolate or Peanut Butter Sands

  • 100g sugar
  • 50ml water
  • 1tbs white vinegar
  • 60g white chocolate
  • (60g dark chocolate)
  • (1.5 tbsp smooth peanut butter)