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Christmas Truffles Recipe
Ashraf Ahmed

Christmas Truffles Recipe

Creamy, fudgy no-bake chocolate truffles made with cream cheese, melted semi-sweet chocolate, vanilla, and festive coatings. Perfect for Christmas parties, dessert tables, and homemade holiday gifts.
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Prep Time 20 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz full-fat brick cream cheese softened
  • 2 cups semi-sweet chocolate chips or chopped chocolate melted and slightly cooled
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 1/4 cup unsweetened cocoa powder for rolling
  • 1/4 cup powdered sugar for rolling
  • 1/2 cup finely chopped pecans or walnuts optional
  • 2 tbsp Christmas sprinkles optional

Method
 

  1. Line a baking sheet with parchment paper and set aside.
  2. Place the softened cream cheese in a large bowl and beat until smooth and creamy.
  3. Add 1 1/2 cups powdered sugar, vanilla extract, and salt. Mix until fully combined.
  4. Melt the semi-sweet chocolate in the microwave in 20-second bursts, stirring between each burst, until smooth. Let it cool for 5 minutes.
  5. Add the melted chocolate to the cream cheese mixture. Beat slowly at first, then mix until thick, glossy, and uniform.
  6. Cover the bowl and refrigerate for at least 1 hour, or until firm enough to roll.
  7. Scoop tablespoon-sized portions and roll them into 1-inch balls. Place them on the prepared baking sheet.
  8. Chill the rolled truffles for 15 to 20 minutes if they feel soft.
  9. Place cocoa powder, powdered sugar, chopped nuts, and sprinkles in separate shallow bowls.
  10. Roll each chilled truffle in your chosen coating until evenly covered.
  11. Return the coated truffles to the refrigerator until ready to serve.

Notes

  • Use brick-style cream cheese, not whipped cream cheese, for the best texture.
  • For peppermint Christmas truffles, add 1/4 teaspoon peppermint extract with the vanilla.
  • For orange truffles, replace the vanilla with 1/2 teaspoon orange extract.
  • For a less sweet version, use dark chocolate instead of semi-sweet chocolate.
  • Store in an airtight container in the refrigerator for up to 1 week.
  • Freeze for up to 2 months; thaw in the refrigerator before serving.