Christmas Truffles (Part 2)

I’ve already shared with you some of the Christmas truffles that I’ve made previous years, but I also wanted to show you some of the new truffles that I made this year.

  speculoos

Speculoos Truffles

Speculoos spread, Biscoff, cookie butter or whatever you want call it…this is amazing stuff. I am yet to see it in Canberra, but I also haven’t had a chance to have a really good look for it. I got mine from The German Shop (details here) in Singapore and then stashed it in my suitcase to make truffles this year.

Ingredients – Makes approximately 24 truffles

  • ⅓ cup of cream
  • 250g of milk chocolate, roughly chopped
  • ½ cup to 1/3 cup of chunky Speculoos or Biscoff spread
  • sprinkles to decorate

 

Directions

  1. Heat the cream over a medium to low heat on the stovetop.
  2. Once it starts to simmer, remove from the heat and add the chocolate and speculoos spread. Stir well until it is completely melted and combined. Return to the heat for short periods of time to melt completely if necessary.
  3. Pour into a bowl and let it cool on the bench for at least 30 minutes, then cover with kitchen wrap or a lid and let it set completely in the fridge, preferably overnight.
  4. Once the ganache has set, take heaped teaspoon amounts and using your hands, roll them into balls. Immediately roll them in the sprinkles and then place onto a plate or chopping board that’s been lined with baking paper.
  5. Let set in the fridge again overnight.
  6. Truffles will keep well in the fridge for at least a week.

 

salted

Salted Pretzel Truffles

These salted pretzel truffles were a firm favourite this year. I took the lazy option with these and just set them straight into mini patty cases like I did in this recipe.

Ingredients – Makes approximately 24 truffles

  • ⅓ cup of cream
  • 250g of milk chocolate, roughly chopped
  • 1/3 cup of crushed pretzels
  • sea salt flakes for sprinkling

 

Directions

  1. Heat the cream over a medium to low heat on the stovetop.
  2. Once it starts to simmer, remove from the heat and add the chocolate and crushed pretzels. Stir well until it is completely melted and combined. Return to the heat for short periods of time to melt completely if necessary.
  3. Pour into mini patty cases and sprinkle each one with some sea salt flakes.
  4. Let cool on the bench for at least 30 minutes, then let them set completely in the fridge, preferably overnight.
  5. Truffles will keep well in the fridge for at least a week.

 

 christmas truffles

Spiced Truffles

For these spiced truffles, I was originally going for a spice similar to what you would taste in a pumpkin pie. I’m not sure I got quite there, but they did have a lovely warm spiced flavour and the mix of milk and dark chocolate resulted in a super smooth and melt in your mouth consistency.

Ingredients – Makes approximately 24 truffles

  • ⅓ cup of cream
  • 125g of milk chocolate, roughly chopped
  • 125g of dark chocolate, roughly chopped
  • ¼ tsp of ground cinnamon
  • ¼ tsp of ground ginger
  • pinch of freshly grated nutmeg
  • pinch of allspice
  • cocoa powder to decorate

 

Directions

  1. Heat the cream over a medium to low heat on the stovetop.
  2. Once it starts to simmer, remove from the heat and add the chocolate and spices. Stir well until it is completely melted and combined. Return to the heat for short periods of time to melt completely if necessary.
  3. Pour into a bowl and let it cool on the bench for at least 30 minutes, then cover with kitchen wrap or a lid and let it set completely in the fridge, preferably overnight.
  4. Once the ganache has set, take heaped teaspoon amounts and using your hands, roll them into balls. Immediately roll them in the cocoa powder and then place onto a plate or chopping board that’s been lined with baking paper.
  5. Let set in the fridge again overnight.
  6. Truffles will keep well in the fridge for at least a week.

 

timtam

Tim Tam Truffles

These were one that I mentioned I was going to try in my original truffle post. They did work quite differently to the Oreo version as they need chilling before you can roll them. I will also warn you that the mix initially does take on a certain brown tone that I assure you is not appealing. They turned out great in the end though and I’ll definitely make them again.

Ingredients – Makes approximately 30

  • 300g of Tim Tam biscuits
  • 250g of cream cheese at room temperature
  • Chocolate flavoured sprinkles to decorate (sometimes called chocolate rice)

 

Directions

  1. In a processor, process the Tim Tam biscuits in batches until they are mostly broken up. The mix will clump together which is fine, so long as there are no large chunks remaining.
  2. In a large mixing bowl, mix together the cream cheese and the processed biscuits. It may take a while to come together, but it will eventually. Use your hands to mix together if necessary.
  3. Cover the bowl and then refrigerate for about an hour or until the mix is firm, but not completely hard.
  4. Take heaped teaspoon amounts and using your hands, roll them into balls. Immediately roll them in the sprinkles and then place onto a plate or chopping board that’s been lined with baking paper.
  5. Let set in the fridge overnight.
  6. Truffles will keep well in the fridge for at least a week.

 

candycane

Find more truffle and bark recipes here, including this candy cane bark and the Oreo truffles in the very top picture.

 

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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

  1. Mama B @ My Edible Journey Reply

    Those salted pretzel truffles look like they’d be fun to take to a girls night. I’ve pinned them so I remember. Thanks for sharing!

    • Taryn Reply

      What a lovely idea. Thanks Mama B.

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