5 Truffle Recipes Perfect for the Holidays

When it comes to Christmas, no one can deny the importance of a glazed ham or a roasted turkey. But a holiday feast is not complete without a delicious dessert to match it. And yes, cookies, trifles, and the occasional Yule log are what most home cooks go for. But for a dessert that looks extravagant without taking forever to make, look no further than the classic truffle. The bite-sized treat is tasty and super versatile. In fact, you can use any ingredient you want to make your own unique creation. So, if you’re ready to sweeten your holiday meals, these five truffle recipes have your name written all over them. Happy Holidays!

P.S.: These treats also work great as a gift. Just pop them in a cute little box, put a festive bow on it, and offer them to your loved ones.

1. Eggnog Truffles

Even if you’re not a big fan of eggnog, these little treats will make you change your mind thanks to their unique flavor. Combining fragrant spices with sweet white chocolate (and a hint of rum), they’re like Christmas in a snack.

Ingredients:

1 egg yolk
1/2 cup heavy cream
1 1/2 tsp cinnamon
1/4 tsp vanilla extract
2 2/3 cups white chocolate chips
1/3 cup powdered sugar
2/3 tsp nutmeg
2 tsp rum (optional)

Instructions:

Add the egg yolk, heavy cream, one teaspoon of cinnamon, 1/3 teaspoon of nutmeg, and the vanilla extract to a heatproof bowl. Fill a pot with water about one-third of the way and bring to a low simmer. Place the bowl on the pot and whisk for 2-3 minutes until the mixture thickens. Make sure the water doesn’t touch the bowl.
Add the chocolate and rum and continue stirring until it is melted. Remove from the heat and refrigerate until the mixture is chilled and firm.
Combine the powdered sugar with the remaining cinnamon and nutmeg in a small bowl and set aside. Line a sheet tray with parchment paper and set it aside as well.
To make the truffles, scoop 1 1/2 tablespoons of the mixture, roll it into a ball with your hands, and toss it into the bowl with the powdered sugar. Place them on the sheet tray and refrigerate until it’s time to serve.

Boozy Cherry Truffles

The amaretto-soaked cherries, the creamy ganache, and a thin layer of chocolate sprinkles in these truffles will get everyone in a frenzy from the very first bite. Who knew a combo so simple could taste so decadent?

Ingredients:

1/2 cup freeze dried cherries
2/3 cup amaretto liqueur
2/3 cup heavy cream
1 1/2 cups chocolate chips
1/4 cup chocolate sprinkles

Instructions:

Add the cherries and liqueur to a small bowl. Let them soak for 20 minutes. Once hydrated, drain the cherries with a strainer and set aside.
Add the cream to a heavy-bottomed saucepan and heat over medium heat. Remove from the heat, stir in the chocolate chips, and whisk until the chocolate is melted. Refrigerate until the ganache mixture has thickened, about 45 minutes.
Line a sheet tray with parchment paper and add the chocolate sprinkles to a small bowl.
Scoop two tablespoons of the ganache and press into its center to create a small dent. Place a liqueur-soaked cherry into the dent and roll the ganache into a ball. Repeat the process with the remaining ganache and cherries and toss them into the sprinkles.
Arrange them onto the sheet tray and refrigerate until it’s time to serve.

3. Salted Caramel Banana Truffles

If you like your sweets with a side of salty, this truffle recipe should be at the top of your to-do list. Combining the natural sweetness of dates and bananas with peanut butter’s inherent saltiness, it’s like a flavor explosion in your mouth. Plus, the treat doesn’t call for heavy cream, as it uses dates to create all that dairy-free creaminess. And that’s always a bonus!

Ingredients:

1/3 cup Medjool dates, pitted
1/2 tsp salt
1/4 cup smooth peanut butter
3 tbsp freeze dried bananas
1 cup chocolate chips

Instructions:

Add the dates, bananas, and one cup of warm water to a bowl. Soak for 15 minutes. Drain the water and transfer the dates and bananas to a food processor. Pulse until you form a loose “dough.” If it’s too sticky, add warm water, one teaspoon at a time. Add the salt and peanut butter and pulse one last time.
Line a sheet tray with parchment paper, scoop one tablespoon of the mixture and roll it into a ball. Repeat until you’re out of “dough.” Refrigerate until firm, about 2 hours.
Add the chocolate chips to a heatproof bowl and microwave for 30 seconds. Stir and microwave for another 25 seconds. Stir one more time and continue heating in 15-second increments until the chocolate is melted.
Dip the truffles into the chocolate and place them back onto the sheet tray. Refrigerate until it’s time to serve.

4. Gingerbread Pineapple Truffles

It’s not often that such a small dessert can stop us in our tracks, but these festive truffles had us from the get-go. The unique combo of gingersnap cookies and pineapple ushers in a new era of holiday flavors while the chocolate-pecan coating keeps things traditional.

Ingredients:

3 cups gingersnap cookies, crumbled
1 cup cream cheese
1/3 cup freeze dried pineapples
2 cups white chocolate chips
1 cup pecans, finely chopped

Instructions:

Add the pineapple and one cup of warm water to a bowl and soak for 15 minutes. Once hydrated, drain the water and squeeze the fruit to remove excess liquid. Transfer to a food processor.
Add the cream cheese and cookie crumbs to the food processor and pulse until everything is combined.
Line a sheet tray with parchment paper, scoop two tablespoons of the mixture, and roll it into a ball. Repeat until you’re out of dough. Arrange them on the sheet tray and refrigerate until firm, about 2 hours.
Place the chocolate chips into a heatproof bowl and microwave for 30 seconds. Stir and microwave for another 25 seconds. Give another good stir and continue heating in 15-second intervals until the chocolate is melted. Don’t forget to stir in between the intervals. Stir in the chopped pecans.
Dip the truffles into the chocolate and place them back onto the sheet tray. Refrigerate until it’s time to serve.

5. Strawberry Cappuccino Truffles

While these truffles taste divine with just a teaspoon of espresso powder, adding a handful of freeze dried strawberries to the ganache takes them to a new level. The trick is to grind the fruit into a fine powder and blend it as you would with ground coffee. Bon Appetit!

Ingredients:

2 cups white chocolate chips
1/2 cup heavy cream
1 tsp espresso powder
1/4 cup freeze dried strawberries (sliced)
1/2 tsp vanilla extract
1/4 cup unsalted butter
2 cups chocolate sprinkles

Instructions:

Add the strawberries to a blender and pulse until they turn into fine powder. Set aside.
Add the chocolate chips to a heatproof bowl and microwave for 30 seconds. Stir and heat again for 25 seconds. Stir one more time and continue microwaving in 15-second intervals until the chocolate is melted. Don’t forget to stir in between intervals. Set aside.
Combine the heavy cream, vanilla extract, espresso powder, and ground strawberries in a saucepan and bring to a simmer over medium heat. Please don’t bring it to a full boil!
Pour the mixture into the bowl with the chocolate and stir well to combine. Whisk in the butter, cover with cling wrap, and let cool at room temperature. Refrigerate until firm, about 2 hours.
Line a sheet tray with parchment paper, scoop two tablespoons of the ganache and roll with your hands to form a ball. Repeat until all the ganache is used up.
Add the chocolate sprinkles to a bowl, dip the truffles, and arrange them on the sheet tray. Refrigerate until it’s time to serve.

Which truffle recipes would you like to try this year? Let us know in the comments down below!