Christmas Truffles Dark Chocolate (Ready-to-Print Version)
Rich chocolate and orange truffles coated with festive sprinkles, ideal for holiday indulgence or gifting.
# What You’ll Need:
→ Chocolate Mixture
01 -
1/3 cup plus 2 teaspoons heavy cream
02 -
7 oz dark cooking chocolate (40% cocoa), finely chopped
03 -
1 teaspoon finely grated orange peel
→ Coating
04 -
1/3 cup chocolate sprinkles
# Step-by-Step Guide:
01 -
Line a small flat dish (5 x 7 inches) with non-stick baking paper. Place chocolate sprinkles in a small bowl and set aside. Line a baking tray with non-stick baking paper and reserve for later use.
02 -
Combine heavy cream and grated orange peel in a small saucepan. Heat gently over low heat until just below boiling. Remove from heat and stir in chopped dark chocolate until mixture is completely melted, smooth, and glossy.
03 -
Pour the chocolate mixture into the prepared dish, smoothing it evenly. Refrigerate for about 2 hours or until firm enough to shape.
04 -
Using a small ice cream scoop or teaspoon, portion approximately 3 level teaspoons of the chilled mixture. Quickly roll into tight balls. If mixture is too firm, allow to soften at room temperature for 5-10 minutes. Use an ice pack or frozen peas to cool your hands, drying them as needed.
05 -
Roll each chocolate ball in the bowl of chocolate sprinkles, turning to coat evenly. Arrange coated truffles on the lined baking tray.
06 -
Chill the coated truffles in the refrigerator for at least 30 minutes until firm. Store in an airtight container in the refrigerator for up to one week, separating layers with non-stick baking paper if stacked.
# Handy Tips:
01 -
Use cool surfaces and chilled utensils to handle the chocolate mixture to prevent melting.