Food | Holiday | Christmas | Snacks | Dessert

These No Nonsense 3 Ingredient Holiday Truffles Will Be the Star of Your Party!

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Truffles are part of most peoples holidays and if they aren’t, they will be after these 4 easy recipes that you and the whole family can get into.

Plain chocolate is not good enough for me so these holiday inspired flavors should do the trick! From gingerbread, Chocolate/oranges, white chocolate/raspberry and of course the holiday staple shortbread, you will for sure enjoy them all!

Ingredients:

For Gingerbread Cookie Truffles:

  • 1 package gingersnap cookies
  • 8 ounces cream cheese, softened
  • 2 cups white chocolate chips

For Dark Chocolate Orange Truffles:

  • 8 ounces dark chocolate, chopped
  • 1 teaspoon orange zest, freshly grated
  • ½ cup heavy cream
  • Pink sanding sugar, optional

For White Chocolate raspberry Truffles:

  • 17 ounces white chocolate, roughly chopped and divided
  • ½ cup heavy cream
  • 24 raspberries
  • Powdered sugar, optional

For Shortbread Truffles:

  • 3 cups shortbread cookie crumbs, finely ground
  • 6 ounces cream cheese, softened
  • 12 ounces milk chocolate chips

Directions:

For Gingerbread Cookie Truffles:

  1. Prepare a large baking sheet with parchment paper.
  2. In a ziploc bag or food processor, crush gingersnap cookies until they become fine crumbs.
  3. In a medium bowl, stir together the crumbs with the cream cheese until well-combined.
  4. Using a cookie scoop or a spoon, scoop about 1 tablespoon of the mixture, then roll into balls, placing on the prepared baking sheet. Place in the refrigerator to chill about 30 minutes, or until firm.
  5. Melt the chocolate chips in the microwave or in a double-boiler according to package directions.
  6. Using a fork or a dipper tool, dunk the gingersnap balls into the white chocolate, evenly coating and tapping off any excess chocolate. Place back onto baking sheet, repeating until all the truffles have been dipped. Place back in the refrigerator another 30 minutes to set.

For Dark Chocolate Orange Truffles:

  1. In a medium heat-safe bowl, mix together the dark chocolate and orange zest. Set aside.
  2. In a small pot over medium-low heat, bring the cream to a boil, then remove from the heat and pour over the chocolate and orange zest. Let sit 5-10 minutes, then stir until smooth. Place in the refrigerator to set.
  3. Prepare a large baking sheet with parchment paper.
  4. Using a cookie scoop or spoon, scoop the chocolate once set into 2 teaspoon-size rounds, placing on the prepared baking sheet. Once all truffles have been scooped, place in the refrigerator once more to set, 20-30 minutes.
  5. If desired, roll the truffles in your palms to warm up and then roll quickly in the sanding sugar.

For White Chocolate raspberry Truffles:

  1. In a medium heat-safe bowl, place half the chopped white chocolate. Prepare a large baking sheet with parchment paper. Set aside.
  2. In a small pot over medium-low heat, bring the cream just to a boil, then pour over the chocolate, stirring well until the chocolate has melted. Let cool to room temperature, then place in the refrigerator until set, about 3 hours.
  3. Using a cookie scoop or spoon, scoop the chocolate into 1 tablespoon rounds, quickly flattening and placing a raspberry in the center, then rolling the chocolate around to cover it. Place back on prepared baking sheet, then repeat using the rest of the ingredients. Place in the refrigerator once more for about 1 hour.
  4. Melt the remaining white chocolate in the microwave or in a double-boiler according to package directions. Using a fork or a dipper tool, dunk the raspberry truffles into the white chocolate, evenly coating and tapping off any excess chocolate. Place back onto baking sheet, repeating until all the truffles have been dipped. Place back in the refrigerator another 30 minutes to set.

For Shortbread Truffles:

  1. Prepare a large baking sheet with parchment paper. Set aside.
  2. In a large bowl using a hand mixer, blend together the shortbread crumbs with the cream cheese until well-combined.
  3. Using a cookie scoop or a spoon, scoop the mixture into 1 tablespoon-sized balls, rolling between the palms of your hands. Place on the prepared baking sheet, then place in the refrigerator to chill about 15-20 minutes.
  4. Melt the milk chocolate chips in the microwave or in a double-boiler according to package directions.
  5. Using a fork or a dipper tool, dunk the shortbread truffles into the milk chocolate, evenly coating and tapping off any excess chocolate. Place back onto baking sheet, repeating until all the truffles have been dipped. Place back in the refrigerator another 30 minutes to set.