These three ingredient Christmas chocolate truffles are so easy to make, so tasty, and perfect for the holidays! You can serve them on a platter at a holiday party or box them up and gift them to your neighbors! They’re gluten free, dairy free, and nut free, and there’s endless flavors you can make. I like to make double chocolate, peppermint, gingerbread, sugar cookie, and peppermint bark truffles!
How many truffles does this recipe make?
This recipe makes about 24 truffles!
What ingredients do I need to make these Christmas chocolate truffles?
You’ll need just 3 simple ingredients to make truffles. Here’s the list!
For Dark Chocolate Truffles
- dairy free dark chocolate
- cocoa powder
- water or dairy free milk
For White Chocolate Truffles
- dairy free white chocolate
- oat flour
- water
To make different flavors of truffles, you’ll need a couple more ingredients!
- peppermint extract
- crushed candy canes
- gingerbread spice
- non-toxic sprinkles
Where can I find dairy free dark and white chocolate?
Enjoy Life Foods offers delicious dairy free chocolate! I used their dairy free white chips and dark chocolate chips for these truffles.
Where can I find non-toxic sprinkles?
Supernatural offers allergy friendly, non-toxic sprinkles that are delicious! You can find their holiday themed sprinkles here.
How do I store these truffles?
I recommend storing these truffles in the fridge and removing them from the fridge about 30 minutes before serving! They’ll last in the fridge for about 1 week. For long term storage, store them in the freezer.
How do I make different truffle flavors?
To make different truffle flavors, simply follow the instructions below!
- Double Chocolate Truffles: coat dark chocolate balls with melted dark chocolate and sprinkle with cocoa powder
- Peppermint Truffles: add ½ tsp peppermint extract to the dark chocolate truffle batter then coat balls with melted dark chocolate and sprinkle with crushed candy canes
- Sugar Cookie Truffles: coat white chocolate balls with melted white chocolate and sprinkle with sprinkles (feel free to also add sprinkles to the white chocolate truffle batter!)
- Gingerbread Truffles: add 1 tsp gingerbread spice to the white chocolate truffle batter then coat gingerbread balls with melted white chocolate and sprinkle with more gingerbread spice
- Peppermint Bark Truffles: add ½ tsp peppermint extract to the dark chocolate truffle batter then coat the balls with melted white chocolate and sprinkle with crushed candy canes
Looking for more truffle recipes?
Try some of my other delicious truffle recipes below!
Ready to make these Christmas chocolate truffles? You can find the full recipe below!
Christmas Chocolate Truffles
Ingredients
For the Dark Chocolate Truffles
- 9 oz dark chocolate chips (I use dairy free)
- 1/3 cup cocoa powder
- 1/4 cup dairy free milk (or water, see notes)
For the White Chocolate Truffles
- 9 oz white chocolate chips (I use dairy free)
- 1/2 cup oat flour
- 1 TBS water
Optional Ingredients
- 1/2 tsp peppermint extract (for peppermint truffles)
- 1 tsp gingerbread spice (for gingerbread truffles)
- non-toxic sprinkles (for sugar cookie truffles)
- crushed candy canes (for peppermint truffles)
Instructions
For the Dark Chocolate Truffles
- Add 5 oz (about ½ + ⅓ cup) dark chocolate chips to a microwave safe glass dish, along with ¼ cup dairy free milk. Heat the chocolate chips and milk in the microwave until the chocolate is melted, stirring frequently so the chocolate doesn’t burn. Once melted, add ⅓ cup cocoa powder to the melted dark chocolate and stir until a thick batter forms. If adding any flavorings to the batter, add them now (e.g. peppermint extract).
- Using a small cookie dough scoop, scoop the chocolate batter and roll it into balls using the palms of your hands. Place the chocolate balls on a tray lined with parchment paper. Once all the batter has been scooped, place the balls in the refrigerator to harden for 15 minutes. The recipe makes about 12 balls.
- Once hardened, remove the dark chocolate balls from the refrigerator and make the dark chocolate coating: add the remaining 4 oz dark chocolate chips (about ⅔ cup) to a microwave safe glass dish and heat in the microwave until melted, stirring frequently so the chocolate doesn’t burn. Dip each chocolate ball into the melted dark chocolate, coating completely with chocolate. Place the coated chocolate balls on a wire rack to harden and top with toppings of choice (e.g. cocoa powder or crushed candy canes).
For the White Chocolate Truffles
- Add 5 oz white chocolate (about about ½ + ⅓ cup) to a microwave safe glass dish and heat in the microwave until the chocolate is melted, stirring frequently so the chocolate doesn’t burn. Once melted, add ½ cup oat flour and 1 TBS water to the melted white chocolate and stir until smooth. If adding any flavorings to the batter, add them now (e.g. gingerbread spice). Stick the batter in the refrigerator for about 15 minutes to thicken.
- Once the batter has thickened, scoop the white chocolate batter with a small cookie dough scoop and roll it into balls using the palms of your hands. Place the balls on a tray lined with parchment paper. Once all of the batter has been scooped, place the balls in the refrigerator to harden for 15 minutes. This recipe makes about 12 balls.
- Once hardened, remove the white chocolate balls from the refrigerator and make the white chocolate coating: add the remaining 4 oz white chocolate chips (about ⅔ cup) to a microwave safe glass dish and heat in the microwave until melted, stirring frequently so the chocolate doesn’t burn. Dip each white chocolate ball into the melted white chocolate, coating completely with chocolate. Place the coated white chocolate balls on a wire rack to harden and top with toppings of choice (e.g. gingerbread spice or sprinkles).
Video
Notes
- Store truffles in the fridge for up to a week
- If you don’t have dairy free milk on hand, feel free to use water in the dark chocolate truffle filling instead (though the filling will be creamier with dairy free milk)
Trufle Flavors
- Double Chocolate Truffles: coat dark chocolate balls with melted dark chocolate and sprinkle with cocoa powder
- Peppermint Truffles: add ½ tsp peppermint extract to the dark chocolate truffle batter then coat balls with melted dark chocolate and sprinkle with crushed candy canes
- Sugar Cookie Truffles: coat white chocolate balls with melted white chocolate and sprinkle with sprinkles (feel free to also add sprinkles to the white chocolate truffle batter!)
- Gingerbread Truffles: add 1 tsp gingerbread spice to the white chocolate truffle batter then coat gingerbread balls with melted white chocolate and sprinkle with more gingerbread spice
- Peppermint Bark Truffles: add ½ tsp peppermint extract to the dark chocolate truffle batter then coat the balls with melted white chocolate and sprinkle with crushed candy canes