Christmas Truffles

My mum made the most delicious but simple Christmas truffles around Christmas time and I’ve created this recipe to try and recreate those truffles she made us as kids. They are so delicious and make a lovely gift too! 🙂

They are made with mint chocolate, digestive biscuits, real double cream, white chocolate and sprinkles of choice. They are so delicious you have trouble resisting them. I used sprinkles to coat my truffles and a good quality white chocolate worked well. You could mix up the chocolate and flavours a little bit more to your liking and experiment with different toppings and chocolates.

Equipment you may need:

a glass bowl and small pan to melt the chocolate
a large mixing bowl for mixing up all the ingredients
Cocktail sticks or something similiar to poke into the truffles and dip into the white chocolate.

You may enjoy these as a treat after a delicious Traditional Scottish meal. The following two courses would work really well with this recipe – my Scottish Hotch Potch soup recipe and my traditional Scottish mince and tatties. You can of course serve them up after a delicious traditional Christmas dinner too or hand them out as gifts.

Tips for making this recipe:

I made these truffles with Green & Blacks mint chocolate but you can use a plain milk chocolate should you prefer and add in a little mint flavouring if you fancy the minty flavour that way.
These truffles were made quite large but you could make smaller ones to fit into gift bags.
You could place these lovely truffles into a chocolate gift box to make a really nice gift for somebody. They keep pretty well as long as they are sealed. The only fresh ingredient that might have an impact on the shelf life is the double cream.
You can vary the sprinkles and chocolate that coat these truffles too. I have used white chocolate but you could also use milk chocolate and different sprinkles to roll them in.
You can melt the chocolate in the microwave if you prefer. This may be easier for you as I use a pan and simmering water with a heat proof bowl on the top. Click on the link to a page I found using the microwave method.

Christmas Truffles Recipe

150g of mint chocolate
150ml of double cream
1/2 tsp of vanilla
300g of crushed digestive biscuits
white chocolate for melting (I used two large bars about 400g)
chocolate sprinkles & coloured sprinkles for coating the truffles (enough to cover a small plate for each)

Recipe Instructions:

Heat some water in the pan and add a heat proof bowl on top of the pan to melt the chocolate in. Please be very careful and make sure the bowl is steady.
Add all of the mint chocolate into the heat proof bowl on top of the pan and bring the pan water to a gentle simmer.
Stir the chocolate but be very careful not to get water in the bowl of chocolate. You can also melt the chocolate in the microwave using the link in the tips above.
Pour the double cream into the melted bowl of chocolate and sitr through until warm.
Carefully remove the bowl of melted chocolate from the pan and pour into a large bowl. Quickly add in the digestive biscuits and vanilla and stir through until you have a nice chocolately digestive dough type consistency.
Take a tsp of the mixture into your hand and roll into small balls. You can make larger truffles if you wish.
Repeat until all the mixture has been turned into balls. Place them all on a tray and place in the freezer for at least an hour or over night if you wish.
Remove the balls from the freezer and set aside.
Lay out two plates and fill one plate with coloured sprinkles and one with chocolate sprinkles or using whatever sprinkles you choose.
Melt the white chocolate in the same way using the pan method or the microwave and set aside.
Quickly prick the balls with a cocktail stick and dip them into the white chocolate. Use a spoon to cover them completely in chocolate.
Using the stick gently roll the truffle in the desired sprinkles and pop onto another tray or plate to harden.
Repeat with all of the mixture to create all of your truffles.