Mom's Christmas Truffles

Renée G.


These have no particular bearing on Christmas, really. It’s just that the first time I made them it was at Christmastime back in the 80’s, and since then...that’s what my kids always called them...even if they were made in the middle of summer, they have been Mom’s Christmas Truffles.

I think I found the original recipe in a magazine, but not at all sure. It called for orange extract, but I've changed that up with other flavorings over the years. See notes under directions.

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Makes about 10 - depending on size


Stove Top


4 (1 oz.) squares bakers dark chocolate
¼ cup half & half
½ tsp. orange extract
1 tbsp. cocoa powder

Directions Step-By-Step

Using a serrated knife, cut chocolate into pieces, then in a medium heat-proof mixing bowl. Set aside.
In sauce pan, bring half & half to a simmer over medium heat. Remove from heat. Add orange extract.
Pour half & half over chocolate pieces. Let stand 1 - 2 minutes and then blend until smooth. Refrigerate approximately 1 hour.
Using a melon baller or very small ice cream scoop, scoop out balls of firm chocolate. Use your hands to shape into smooth spheres and place on waxed paper.
Place cocoa powder in a small bowl. Use 2 spoons to pick up each ganache ball and roll it in the cocoa powder. Transfer to a serving plate.
Truffles can be refrigerated in an airtight container and stored for up to a month. Ha! We never had them last long enough to really test that one out.
Can substitute orange extract with other flavors such as peppermint, coconut, raspberry or almond.
Try adding whole almonds, pecan halves or dried fruit pieces to the center of the ganache when forming into balls.
You can roll the chocolate balls in crushed nuts, grated coconut, or finely crushed rice cereal instead of powdered cocoa.

About this Recipe

Course/Dish: Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy