Holiday Truffles in Three Different Ways

When I think of Christmas food, I think more of Christmas treats and goodies and all the delicious sweets! For the 3rd day of our sweet treats, we have Holiday Truffles. A few are your traditional chocolate truffles and a couple are non-traditional fun flavors: White Chocolate Gingerbread Truffles and White Chocolate Peppermint Truffles.

I always forget how easy it is to make truffles and all the endless flavors you can create. And, they always end up looking like fancy little treats — easy to impress your family and friends!

Ingredients and instructions below for each flavor. The chocolate truffles have a few different toppings as shown below: finely chopped toasted pecan (this was my favorite), sweetened coconut flakes, and unsweetened cocoa powder. The candy cane was crushed for the white chocolate peppermint truffles.

Ingredients:

White Chocolate Peppermint Truffles: 8oz. of cream cheese, softened 2 cups powdered sugar 2 1/2 cups white chocolate chips 1 tsp. peppermint extract 1/4 cup candy canes, crushed Recipe Yields: 2 dozen

Gingerbread Cheesecake Truffles: 4 cups (10 oz.) Gingersnap Cookies 6 oz. cream cheese, softened 1/4 tsp vanilla extract 10 oz. white chocolate chips Recipe Yields: 2 dozen

Chocolate Truffles: (2) 4 oz. good chocolate bars 2/3 cup heavy cream optional: 1 tablespoon unsalted butter, softened optional: 1/2 teaspoon vanilla extract Recipe Yields: 2 dozen

Instructions:

White Chocolate Peppermint Truffles– recipe adapted from Life Straight Up!

I absolutely love peppermint anything during the holidays so I wanted to give this recipe a try. The recipe originally included red candy melts drizzled at the end, but I omitted that and just rolled the truffle completely in crushed candy canes. Make sure to bring the cream cheese to room temperature so it’s easier to cream.

1. Mix the cream cheese until smooth.
2. Slowly incorporate the powdered sugar into cream cheese.
3. Using a double boiler, melt the white chocolate chips. Once melted, add the peppermint extract and mix quickly until well combined.
4. Pour the melted white chocolate into the cream cheese and mix well. Making sure to blend all the ingredients.
5. Transfer to a bowl, cover with plastic wrap and place in the fridge until firm. About 30 minutes.
6. Scoop out about 1 tablespoon of the mixture and roll in your hands to form a ball. Repeat until done.
7. Place truffles on a parchment-lined baking sheet and place them in the fridge to firm again.
8. Roll truffles in crushed candy canes. Store in the fridge until ready to serve.

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White Chocolate Gingerbread Truffles– recipe from Mel’s Kitchen Cafe.

The holidays would not be complete until you had something with Gingerbread in it. And to make it in truffle form is such a special little treat, so much flavor in just a few bites.

1. Crush the gingersnap cookies until finely crushed. Using a food processor is the quickest way; however, I just placed them in a Ziploc bag and used a rolling pin to crush/roll the cookies.
2. Reserve about 1 tablespoon of the crushed cookie for garnish/sprinkling the truffle.
3. Once done, pour the crushed gingersnap cookies into a large bowl. Add the softened cream cheese, and vanilla. And then mix until all the ingredients have been well incorporated.
4. Scoop out about 1 tablespoon of the mixture. Roll in your hands to form a ball and repeat until done.
5. Place the balls on a parchment-lined baking sheet and place in the fridge to firm. About 30 minutes.
6. Once firm, melt the white chocolate in a double boiler. Dip the gingerbread balls into the chocolate to coat.
7. Place the white chocolate coated truffle on a lined baking sheet and quickly sprinkle with the reserved cookie crumbles before the chocolate hardens. Place in the fridge to set. Store in the fridge until ready to serve.

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Chocolate Truffles– recipe from Sally’s Baking Addiction.

And finally, chocolate truffles. This collection of truffles would not be complete without these truffles. I think this recipe is the easiest out of all three and easiest to make to your liking, the toppings that is.

1. Finely chop the chocolate and place in a heatproof bowl.
2. Heat the heavy cream in a small pot, only until it is simmering.
3. If using butter, add to the chocolate and then pour the heavy cream over the chocolate and butter. Let sit for 5 minutes. Add the vanilla extract and stir until all the chocolate has completely melted. Place a piece of plastic directly on the surface of the chocolate and refrigerate for 1-2 hours.
4. Scoop out about 1 tablespoon of the mixture and roll in hands to form a ball (this will get a little messy). Once done, roll into toppings (this is where it gets fun, you get to choose your favorite toppings!). Place in fridge until ready to serve. Serve at room temperature.

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If you missed our other sweet treats here they are: Holiday Peppermint Oreo Bark and Hot Cocoa Pops!