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Chocolate Ganache Holiday Truffles Recipe
Create rich chocolate ganache truffles with festive coatings—perfect for gifting or serving at holiday parties.
Holiday Chocolate Truffles are bite-sized confections made by blending finely chopped semisweet or bittersweet chocolate with warm heavy cream and a small amount of butter to form a smooth ganache, which is then chilled, rolled into spheres, and coated in cocoa powder, crushed nuts, shredded coconut, or festive sprinkles. Optional flavorings such as vanilla extract, espresso, or a splash of liqueur can be incorporated to customize the taste. The result is a rich, velvety treat with a melt-in-the-mouth texture that is simple to prepare yet elegant enough for gift-giving. Widely prepared during the winter holiday season, these truffles are commonly enjoyed as an after-dinner sweet, placed on dessert platters, or packaged in decorative boxes for Christmas, Hanukkah, and New Year’s celebrations.
Chocolate Ganache Holiday Truffles Recipe
With no baking required and only a microwave-safe bowl needed, these truffles take less than 30 minutes of active time—perfect for busy cooks who still want a handmade touch. They keep fresh for about two weeks in the fridge or several months in the freezer, so you can knock out holiday treat prep well before the festivities begin.
Prep Time
35 minutes
35 minutes
Cook Time
5 minutes
5 minutes
Total Time
190 minutes
190 minutes
Ingredients
Bittersweet or semisweet chocolate, finely chopped – 12 oz
- Heavy whipping cream – ¾ cup
- Unsalted butter, softened – 2 tbsp
- Pure vanilla extract – 1 tsp
- Kosher salt – pinch
- Dutch-process cocoa powder (for rolling) – about ¼ cup
- Confectioners’ (powdered) sugar (for rolling) – about ¼ cup
- Finely chopped toasted hazelnuts or almonds (for coating) – about ⅓ cup
- Finely shredded sweetened coconut (for coating) – about ⅓ cup
- Assorted holiday sprinkles (for coating) – about ¼ cup
- Crushed peppermint candy canes (for coating) – about ¼ cup
- Optional flavor boosters: orange zest – 1 tsp; coffee or espresso powder – ½ tsp; dark rum, brandy, or liqueur (e.g., Grand Marnier, Frangelico) – 1 tbsp
Method
Chop the chocolate into small pieces and place it in a heat-proof bowl
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer
- Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes
- Stir gently from the center outward until the chocolate is completely melted and a smooth ganache forms
- Add the softened butter and vanilla extract to the ganache and stir until glossy and uniform
- Press plastic wrap directly onto the surface of the ganache to prevent a skin from forming
- Refrigerate the covered ganache for about 2 hours or until it is firm enough to scoop
- Line a baking sheet with parchment paper and set out shallow bowls with your chosen coatings
- Use a small scoop or teaspoon to portion the chilled ganache into even mounds on the prepared sheet
- Dust your palms lightly with cocoa powder to minimize sticking
- Roll each mound between your palms to form smooth truffle balls
- Roll the truffle balls in desired coatings such as cocoa powder, crushed peppermint, chopped nuts, or sprinkles
- Place the coated truffles back on the parchment-lined sheet and refrigerate for 15 minutes to set
- Transfer the truffles to an airtight container and store them in the refrigerator for up to 2 weeks
- Let the truffles stand at room temperature for about 10 minutes before serving to enhance flavor and texture
Nutrition (whole recipe)
Calories
3480 kcal Protein
33 g Fat
235 g Carbs
341 g Fiber
38 g Sugar
274 g
3480 kcal Protein
33 g Fat
235 g Carbs
341 g Fiber
38 g Sugar
274 g
Notes
Let the ganache thicken at room temperature until spreadable before chilling; going straight into the fridge can make the cocoa butter separate and leave greasy streaks. For a flavor twist, replace 2 Tbsp of the cream with spiced rum or orange liqueur, then roll finished truffles in a 1:1 mix of cocoa and powdered sugar for a delicate “snow-dust” finish.
why this recipe
Indulgent yet surprisingly simple, these chocolate ganache holiday truffles transform a handful of pantry staples into bite-size jewels that rival any boutique confectioner, delivering a velvety center and a delicate snap of premium chocolate in every decadent bite. The recipe’s foolproof technique strikes the perfect balance between richness and finesse, allowing even novice cooks to achieve a glossy, melt-in-the-mouth finish while offering endless room for creative coatings—from toasted nuts and cocoa to shimmering sprinkles—so each batch feels uniquely festive. Ideal for gifting, entertaining, or elevating your own cozy evening, these truffles showcase how a timeless flavor profile can be elevated with thoughtful craftsmanship, making them an irresistible addition to any holiday spread.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute chocolate chips for the finely chopped semisweet or bittersweet chocolate in the ganache?
Yes, you can use good-quality semisweet or bittersweet chocolate chips in the same weight, but be aware that chips contain stabilizers that make them melt a bit more slowly and can give the ganache a slightly thicker texture. To compensate, let the hot cream sit on the chips 30–60 seconds longer before stirring and, if the mixture seems too stiff, whisk in an extra teaspoon or two of warm cream until smooth.
Can I freeze the finished truffles, and what’s the best way to thaw them so they stay smooth and bloom-free?
Yes—once the coated truffles are firm, spread them in a single layer on a parchment-lined sheet, freeze until solid, then seal them in an airtight, moisture-proof container for up to 3 months. To prevent condensation and cocoa butter bloom, thaw the still-sealed container overnight in the refrigerator, then let the truffles sit at room temperature about 10 minutes before unwrapping and serving.
Can I make these truffles dairy-free or vegan, and what substitutions should I use?
Yes—simply use a good-quality dark chocolate labeled dairy-free, swap the ¾ cup heavy cream for an equal amount of full-fat canned coconut milk (or coconut cream for extra richness), and replace the 2 Tbsp butter with vegan butter or refined coconut oil. Proceed with the recipe as written; the ganache will set just as smoothly and can be rolled and coated in the same way.