Choose your favorite taste of Christmas from our tried and true truffle recipes.
• 1 pkg Gingersnap cookies (about 50 cookies)
• 1 8 oz cream cheese, softened
• 1 tsp ground ginger
• 1 tsp cinnamon
• White chocolate candy melts
Place the cookies, cinnamon and ginger in the food processor and process into crumbs. Reserve
¼ cup cookie crumbs for decoration. Add cream cheese to the food processor bowl and mix
completely. Refrigerate mixture for 10 minutes. Roll into small balls. Melt white chocolate.
Using a toothpick, dip the gingerbread balls into the chocolate letting the excess drip off. Set the
truffles on waxed paper to harden. Drizzle the extra white chocolate over the truffles and
sprinkle with reserved cookie crumbs. Put in the fridge to harden.
Peppermint Crunch Oreo Truffles
• 1 package Oreo cookies, crushed
• 1 8 oz. cream cheese
• 2 cups Andes peppermint crunch pieces, divided
• 10 oz while melting chocolate
• Holiday sprinkles
Crush the cookies in a food processor, add cream cheese, mix until a soft dough forms. Stir in 1
¾ cups Andes peppermint pieces. Roll into approx. 40 balls. Place in the refrigerator for at least
Melt the chocolate. Dip the Oreo balls into the chocolate using a toothpick. Set on parchment
paper, add sprinkles, allow to set.
• 1 lb. white baking chocolate
• 4 oz cream cheese, softened
• ¼ cup confectioners’ sugar
• ¼ tsp ground nutmeg
• ¼ rum extract
Melt 8 oz of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar,
nutmeg and extract in bowl with electric mixer or food processor until well blended and smooth.
Add melted chocolate; beat until will mixed. Cover and refrigerate at least 4 hours or until firm.
Shape into 24 (approx. ¾ inch) balls. Place on wax paper lined tray. Refrigerate until ready to
Coat only 12 truffles at a time. Melt 4 oz of the remaining chocolate. Using a fork, dip 1 truffle
at a time into the melted chocolate. Place truffles on wax paper lined tray. Sprinkle truffles with
nutmeg. Repeat with remaining 4 oz chocolate and remaining truffles.
Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in an
airtight container in the fridge for up to 1 week.
Pistachio Marzipan Truffles
• 10 ounces pistachios (shelled, preferably raw for better green color)
• 1 3/4 cups powdered sugar
• 1/4 teaspoon salt (if using raw or unsalted pistachios)
• 1 egg white (lightly beaten)
• Optional: green food coloring
• 12 ounces chocolate candy coating
Place pistachios in the bowl of a food processor and pulsing them until they are finely ground.
Remove a few tablespoons of ground nuts to use as decoration later.
Add the powdered sugar, and if your pistachios are unsalted, add the salt. Process until
everything is a very fine powder.
Add a quarter of the egg and pulse the processor until completely incorporated. Add a little
more egg, and pulse again. Keep adding the egg white, a little at a time, until the marzipan
comes together in a clump around the food processor. It should have a texture similar to PlayDoh. You might not need to use the whole egg white, so go slowly in your addition of the white
so that you don’t end up with marzipan that is too sticky.
If you want to increase the green color of your marzipan, add a drop or two of green food
coloring and knead it in until the color is even.
Pinch off small balls of marzipan and roll them between your palms until they are round, place
them on a baking sheet lined with foil or waxed paper. Refrigerate for 10 minutes.
While the pistachio marzipan balls are chilling, melt the chocolate or candy coating in the
microwave until smooth or fluid.
Dip the marzipan balls into the melted chocolate, then place the dipped candy back on the
baking sheet. While the chocolate is still wet, sprinkle the top with a bit of the reserved chopped
nuts. Refrigerate for 10 minutes to set the chocolate. Store dipped candies in an airtight
container in the refrigerator for up to a week.
Chocolate Orange Truffles
• 1 package (11-1/2 ounces) milk chocolate chips
• 1 cup (6 ounces) semi-sweet chocolate chips
• 3/4 cup heavy whipping cream
• zest of one orange
• 2-1/2 teaspoons orange extract
• Outer Coating:
• 1 lb. chocolate candy coating
Pour milk chocolate chips and semi-sweet chocolate in a large bowl and set aside.
In a small saucepan over medium heat, mix together cream and orange zest and bring to a boil;
immediately pour over chocolate chips in the bowl.
Let stand for 1 minute then mix until the chocolate is completely smooth. Add in orange extract.
Cover the bowl with plastic wrap and place in the fridge for about 45 minutes or until mixture
begins to thicken.
With a large wooden spoon, stir mixture for 10-15 seconds or just until it lightens in color (do not
overbeat or it will not be the right texture).
Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Place baking sheet in the
fridge and let chill for at least 10 minutes. Using your hands, gently roll each spoonful into a ball.
Follow the directions on the candy coating packaging and melt chocolate.
Dip each chocolate orange ball in the candy coating; allow excess to drip off.
Place each truffle on wax paper; let stand until set. Store in an air-tight container in the fridge.
Chocolate Peanut Butter Balls (Buckeyes if you don’t cover them totally)
• ½ cup creamy peanut butter
• 3 Tbsp salted butter, softened
• 1 cup+ powdered sugar
• 8 oz. semi-sweet chocolate, chopped or chocolate chips
Mix peanut butter and butter together in a mixing bowl. Gradually stir in powdered sugar until
combined well into a dough ball. If needed, add more powdered sugar a little at a time until
mixture holds together in a large ball. Cover and let peanut butter dough sit for 15 minutes to
firm up or cover tightly with plastic wrap and refrigerate until ready to form balls.
Shape into 1-inch balls, place on a baking sheet, cover and refrigerate for at least 20 minutes.
Dough balls should h od shape before dipping in chocolate. Refrigerate longer if needed.
Melt chocolate according to package instructions.
Dep peanut butter balls into melted chocolate, allowing excess t drip off. Place on waxed paper
lined baking sheet, cover and refrigerate until ready to serve.
Chocolate Rum Balls
1 (9 oz) package chocolate wafers, crushed
1 cup finely chopped pecans
1 cup sifted powdered sugar
¼ cup dark rum
¼ cup light corn syrup
Additional sifted powdered sugar
Combine first 3 ingredients in a large bowl; stir in rum and corn syrup.
Shape mixture into 1-inch balls and roll in additional powdered sugar. Store balls in an airtight
• 1 cup pecans
• 8 oz vanilla wafers (2 cups chopped)
• ½ cup unsweetened cocoa, divided
• 1 cup confectioners’ sugar, divided
• ¼ cup light corn syrup ¼ cup bourbon
Preheat oven to 325 ° F. Spread pecan on a cookie sheet and place in the oven for 3 minutes,
toss the nuts and turn the tray and bake for another 3 minutes.
Chop the vanilla wafers in a food processor, add pecans and process until they are finely
chopped. Add ¼ cup of cocoa and ¼ cup of the confectioners’ sugar. Add the corn syrup and he
bourbon. Mix thoroughly. Sift the remaining cocoa and sugar onto a large plate. Form the
mixture into ¾ inch balls and roll them in the cocoa-sugar to coat. Store in a sealed container.
Re-dust with sugar-cocoa if needed.