My Double Chocolate Truffles are easy to make with a how to video and will certainly impress your friends this holiday season! We’ve been getting ready for Christmas and that includes candy making! My mom and I have been making these truffles for years now! They’re a holiday tradition and one that we enjoy making and eating every Christmas season.
Christmas Traditions
When it comes to Christmas traditions with food, there are always 2 candies at our table: my mom’s peanut butter balls and truffles. Our food traditions for Christmas have always been candy and cookies instead of cakes and pies.
Truffle Ingredients
Chocolate
The chocolate that I use in this recipe is Ghirardelli because it’s a high quality that will give the best results. You want to use a high quality chocolate since chocolate is the star of this recipe. Melting chocolate chips will not produce the same quality or outcome.
I love that Ghirardelli now has a dipping chocolate! It’s so easy to use because it can be microwaved. Most importantly, it also hardens really fast which speeds up the process of making these truffles. I noticed that when I don’t use Ghirardelli dipping chocolate my truffles are not shiny. I’m not affiliated with Ghirardelli, I just love their chocolate for making my truffles.
Heavy Whipping Cream
I like to use Horizon or Organic Valley Heavy Whipping Cream. It’s so rich and creamy and worth the extra money when making these truffles.
Vanilla Bean Paste
When it comes to this recipe, vanilla bean paste works the best! I always treat myself to a bottle of this around the holidays because it really intensifies the chocolate in these truffles. Vanilla bean paste will elevate any of your dessert recipes that call for vanilla extract.
Truffles How to Video
Candy Mold
To make really beautiful truffles, consider using a silicone candy mold. You can find the molds on Amazon or your local craft store. See the video below for a visual on how to make these truffles using a mold. I prefer the candy mold method because it’s less of a mess and faster.
No Candy Mold
If you don’t want to use a candy mold then you can roll and dip these truffles by hand. If you decide to roll the truffles then you will need to chill the truffle chocolate in the freezer until it’s firm enough to scoop out and roll into a small ball. After you have rolled all the truffles, then you will need to freeze them overnight before dipping them.
Packaging the Truffles
Boxes
This year I packed my truffles in candy boxes with mini cupcake liners. I found these boxes at Micheal’s along with the mini white liners that I placed each truffle in. After boxing these chocolates, I simply tied some Christmas ribbon around them.
Tins/Tubberware/ Pyrex
You can also lay these truffles in candy tins or tubberware without the mini liners. They will keep 2-3 weeks in an airtight container.
Final Thoughts
I hope you enjoy this Christmas candy post. I would love to know what some of your favorite Christmas food traditions are? If you also like recipe videos then please check out my recipe videos here!
Double Chocolate Truffles
Equipment
- 1 Piping Bag and Tip
- 1 Chocolate Truffle Mold
Ingredients
- 2 (4 ounce) Ghiradelli Semi-sweet Chocolate Bars
- 2 (4 ounce) Ghiradelli Bittersweet Chocolate Bars
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla bean paste
- 2 (10 ounce) Ghirardelli Dark Melting Wafers
- 1/4 cup white Ghirardelli chocolate chips optional
Instructions
- In a small saucepan on low heat add the heavy cream slowing bringing it up to a small boil.
- Once the cream is hot, turn the heat off and whisk in the chocolate squares.
- Continue to whisk until the chocolate is completely melted.
- Next, whisk in the vanilla bean paste and continue whisking until the truffle filling is shiny.
- Allow the truffle filling to cool for about an hour or until it reaches room temperature.
- Once the truffle filling has reached room temperature, transfer it to a pipping bag with a small tip or to a large ziplock bag with one corner cut off.
- Melt the dipping chocolate wafers per package instructions.
- Using a silicone candy mold, fill each mold with dipping chocolate halfway up.
- Gently tap the mold to evenly distrubute the chocolate.
- Next, place the tip of the pipping bag slightly into the dipping chocolate of each mold. Do not allow the tip of the piping bag to touch the bottom of the mold. Squeeze enough truffle filling into each mold until the mold is full. (You will notice the dipping chocolate expand around the filling and encase it, only leaving the truffle filling in the center of the truffle.)
- Do not tap the mold after this step because it will displace the truffle filling.
- Gently, transfer the mold to the freezer and allow the truffles to set up for 10 minutes.
- Once the truffles have been frozen for 10 minutes, remove the mold from the freezer and add a small layer of dipping chocolate to the top of each truffle and gently tap the mold to distribute the chocolate.
- Place the mold back in the freezer and allow the truffles to set up for 15 minutes.
- Remove each truffle from the mold by gently rolling them out.
Optional
- Melt the white chocolate chips and drizzle over the truffles. After drizzling the white chocolate over the truffles, place them back in the freezer for 5 minutes until the white chocolate has set up.
- Truffles will keep for 2 -3 weeks in an airtight container.
