RECIPES BY Rhiannon Lambert

Festive Chocolate Truffles

  • 15 minutes & 3 hours cooling time
  • 15
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Essential Ingredients

150g dark chocolate
150ml double cream
25g unsalted butter
1/2 tsp vanilla extract
To decorate: melted white chocolate, melted milk chocolate, Christmas sprinkles, crushed candy canes


  1. Finely chop the chocolate and put it into a large bowl.
  2. Heat the double cream and butter, stirring regularly, until the cream begins to simmer and the butter has melted.
  3. Pour the cream over top of the chocolate, add the vanilla extract and stir until the chocolate has melted and everything is combined. Place the truffle mixture in the fridge to chill for 2-4 hours, or until set.
  4. Take tbsps of the truffle mixture and roll it into a ball between the palm of your hands. Then decorate with your chosen method: You can dip into white chocolate and top with crushed candy canes, dip into milk chocolate and decorate with a drizzle of white chocolate and Christmas holly sprinkles, or just simply roll in Christmas coloured hundreds and thousands. 
  5. Store in the fridge until serving.