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A box of truffles in purple tissue paper Tried & Tested

Christmas cream truffles

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Spread the festive joy with these home made chocolate truffles. They make a perfect Christmas gift with the personal touch and are really simple to make.

Key Information

  • Prep:
  • Bake:
  • Serves:20
  • Skill level:easy

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Ingredients

  • 175g 6¼ oz Dark chocolate broken
  • 50g 1⅞ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 25g 1 oz Butter (unsalted)
  • 2 2 Egg yolk(s) (free range)
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 1tbsp 1tbsp Brandy
  • 2tsp 2tsp Single cream
  • 40g 1½ oz Cake crumb or biscuit crumb
  • 50g 1⅞ oz Chocolate flavoured strands
  • 25g 1 oz Cocoa powder
  • 25g 1 oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Melt the chocolate in a medium bowl placed over a pan of gently simmering water. Add the dark muscovado sugar and butter and stir until melted and smooth.

    Ingredients for this step

    • 175g 6¼ oz Dark chocolate broken
    • 50g 1⅞ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
    • 25g 1 oz Butter (unsalted)
  2. Classic mode Step 2

    Stir in the egg yolks, vanilla extract, brandy and cream. Heat gently, stirring constantly, for 2 minutes.

    Ingredients for this step

    • 2 2 Egg yolk(s) (free range)
    • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 1tbsp 1tbsp Brandy
    • 2tsp 2tsp Single cream
  3. Classic mode Step 3

    Add the cake or biscuit crumbs. Beat the mixture well and then set aside to cool. Refrigerate until firm enough to handle.

    Ingredients for this step

    • 40g 1½ oz Cake crumb or biscuit crumb
  4. Classic mode Step 4

    Form the mixture into approximately 20 balls, and then roll in chocolate strands, cocoa powder and golden icing sugar. Place in sweet cases and store in a cool place.

    Ingredients for this step

    • 50g 1⅞ oz Chocolate flavoured strands
    • 25g 1 oz Cocoa powder
    • 25g 1 oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar