Welcome to Topping Forty

Christmas Cream Truffles

« Back to Food

Published: 5 Dec 2012      

40 minutes

Home-made chocolates make a perfect gift with the personal touch, or just as yummy on Christmas eve with your feet up on the sofa. They are easy to make and delicious to eat. Why not try coffee essence or Tia Maria in place of the vanilla and brandy?



175 grams                     Dark Chocolate broken into pieces         

50 grams                       Dark Muscovado Sugar or try with Light Muscovado         

25 grams                       Butter  

2                                  Egg yolks         

0.50 tsp                        Pure Vanilla Extract Blend         

1 tbsp                           brandy

2 tsp                             single cream     

40 grams                       cake crumb or biscuit crumb      

50 grams                       Chocolate Flavour Strands         

25 grams                       Cocoa Powder  

25 grams                       Icing Sugar


How to make Christmas Cream Truffles

  • Melt the chocolate in a medium bowl placed over a pan of gently simmering water.
  • Add the Dark or Light Muscovado sugar and butter and stir until melted and smooth.    Stir in the egg yolks, vanilla essence, brandy and cream.
  • Heat gently, stirring constantly, for 2 minutes.
  • Add the cake or biscuit crumbs.
  • Beat the mixture well and then set aside to cool.
  • Refrigerate until firm enough to handle.
  • From the mixture into approximately 20 balls, and then roll in chocolate strands, cocoa powder and golden icing sugar.
  • Place in sweet cases and store in a cool place.