Don’t buy chocolate truffles this Christmas – make your own delicious version instead!
Yield: 24
Dark chocolate (60-70% cocoa)
Cream (whipping or thickened)
1 teaspoon
Vanilla extract (optional)
Plus coating e.g. cocoa, coconut, sprinkles, nuts, etc.

1. Melt chocolate with cream in a microwave-proof bowl on medium (50%) setting in 30sec to 1 minute intervals, mixing in between, until melted, smooth and shiny.
2. Add vanilla and stir to combine. Cover bowl and refrigerate for 3 hours or until firm.
3. Prepare coatings (cocoa, coconut, etc.) by placing into separate small bowls.
4. Roll teaspoons of the mixture into balls.
5. Coat each ball in cocoa, coconut, etc.
6. Store chocolate truffles in an airtight container (with or without mini patty pan cases) in the refrigerator and consume within 3 weeks.
7. Serve truffles at room temperature.
o You can also use your stovetop to melt the chocolate/cream mixture using a heatproof bowl over a pot of simmering water (don’t let the bowl base touch the water).
o Pour the melted chocolate cream mixture into a shallow dish to chill even faster (e.g. 30 minutes).
o Gifting a box of homemade truffles makes a wonderful gift! Not only tasty, but looks great too – try a mixture of coatings e.g. chopped nuts, cocoa, chocolate sprinkles and dark chocolate dipped truffles.
o Add a few tablespoons of liqueur for an adults-only truffle e.g. baileys, port, rum, etc.
o Add peppermint or other flavoured oils instead of the vanilla extract.
o Dairy free truffles: use dairy free chocolate and coconut milk or coconut cream.
o Chocolate – shaved, grated, dipped or drizzled – dark, milk, white or a mixture (e.g. half-n-half dipped truffles).
o Finely chopped nuts – hazelnuts, peanuts, pecans, pistachios, etc. Try dark chocolate dipped topped with a sprinkle of chopped pistachios!
o Candy canes – finely crush to make a delicious peppermint coated truffle! Or try dark chocolate-dipped, drizzled with white chocolate and sprinkled with a little crushed candy cane. 
o Candy coated - look for powdered confectionary to roll truffles in, or crush your favourite candy. Sour candy powders are popular with our children and the colours look great too!
o Cayenne – add a pinch of cayenne to cinnamon sugar.
o Chilli – add a pinch of chilli powder to cocoa then sift.
o Cinnamon sugar
o Cocoa powder (sifted) 
o Coconut - desiccated or shredded, toasted or untoasted.
o Coffee 
o Cranberry – add some dried cranberries to the mixture.
o Five spice powder
o Fruit – use freeze dried fruit (processed into a fine powder) e.g. freeze-dried raspberries.
o Ginger – finely mince crystallised ginger or use ginger candy, or a mixture of ginger and sugar, or smash up a ginger biscuit. Dark chocolate dipped topped with a little ginger looks wonderful!
o Jam/marmalade – add a tablespoon or two of your favourite jam or marmalade to the truffle mixture after melting. Decorate rolled truffles with a little finely grated zest.
o Matcha (green tea powder)
o Salted – add a pinch of salt to the truffle mixture, then sprinkle with flaked salt after rolling. Especially good for adults-only with a little whisky in the mix!
o Sprinkles – try chocolate, individual colours or a mixture e.g. rainbow.
o Sugar – e.g. icing sugar, sifted.
Author: Megan Radaich         
Image Credit: Megan Radaich
Publication: www.foodpreserving.org 
Learn how to make more delicious homemade gifts for Christmas with our Christmas Preserving Guide AVAILABLE HERE
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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