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Rich and delicate, handmade chocolate truffles make an exquisite Christmas gift that will be treasured by all who are lucky enough to be on your list. If you have never made truffles before, give it a try -- you'll be surprised by how easy it is. Have fun and be creative in choosing the flavorings and coatings for your own personalized chocolate truffles.
Bittersweet chocolate and cream make the basic ganache at the center of these truffles that can be rolled in a variety of coatings. Try crushed peppermint candies, toasted coconut, confectioners' sugar, cocoa powder, red and green candy sprinkles, or finely chopped pecans, almonds, pistachios, or other nuts.
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Use best-quality ingredients for amazing results in this basic chocolate truffle. The ganache at the center of the truffles is perfumed with vanilla bean seeds.
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Dark chocolate, orange liqueur, and a pinch of coarse salt give these truffles a lusciously sophisticated flavor. If you prefer, use raspberry, mint, hazelnut, or coffee liqueur in place of the orange.
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These chocolate truffles get sophisticated smoothness from the addition of Armagnac. You can substitute any other type of liqueur if you prefer, such as orange, ginger, raspberry, or hazelnut.
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Cardamom and orange peel lend flavor to the ganache of these easy chocolate truffles. Form the ganache into balls and roll in confectioners' sugar, cocoa powder, and chopped pistachios and pecans to create a variety of chocolates that make wonderful gifts.
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Bourbon adds a grown-up bite to these smooth chocolate truffles. Once the ganache is chilled, it's rolled into balls and coated in chopped pecans. Store these truffles in the refrigerator for up to two weeks.
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Semisweet chocolate, cream, and butter create a meltingly rich center for these truffles. Add a splash of sophistication to the truffles with your choice of liqueurs, such as Cognac, Poire William, Grand Marnier, or Creme de Menthe.
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This basic truffle recipe contains only bittersweet chocolate, heavy cream, and cocoa powder. To create variations, infuse the cream with sweet spices such as cardamom or cinnamon; add peppermint or orange oil to the ganache; or form the ganache into squares and coat in tempered chocolate, as shown here.
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