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🍫 Chocolate Holiday Sprinkle Truffles

Rich chocolate truffles rolled in festive nonpareils — perfect for gifts, parties, or a colorful dessert table.

Yield: about 24 truffles

Prep: 25 minutes + chilling (2 hours)

Difficulty: Easy

Introduction

These chocolate sprinkle truffles are quick to make, intensely chocolatey and showy — little bite-sized gems coated in colorful sprinkles (nonpareils). The interior is a fudgy ganache-like mixture that becomes easy to roll after chilling. They’re ideal for holiday gift boxes or a festive dessert table.

History & Background

Truffles trace their name to the mushroom-like shape of classic ganache truffles popularized in 20th-century French chocolateries. Over time home bakers created many variations — mixing melted chocolate with cream, butter, or cake crumbs — then rolling them in coatings like cocoa, nuts, or sprinkles for texture and visual appeal.

Ingredients

• 200 g good-quality dark chocolate (chopped) — about 70% or a chocolate you like
• 120 ml heavy cream (double cream)
• 30 g unsalted butter (room temperature)
• 30–50 g powdered sugar (optional — for extra sweetness and firmer texture)
• 1 tsp vanilla extract (or 1 tbsp liqueur like rum/Grand Marnier — optional)
• Sprinkles / nonpareils (red, green, white for holidays) — about 150 g in a shallow bowl
• Pinch of salt

Optional variations

• Add 1–2 tbsp cocoa powder to the coating for half the batch to get a contrast.
• Fold 2 tbsp chopped toasted nuts into the mixture for texture.
• Use milk chocolate for a sweeter, milder truffle.

Instructions — Make the truffle base

1. Place the chopped chocolate in a medium heatproof bowl.
2. Heat the cream until it just begins to simmer (don’t let it boil). Remove from heat.
3. Pour the hot cream over the chocolate. Let sit 1 minute, then gently stir until the chocolate is fully melted and smooth.
4. Add the butter, powdered sugar (if using), vanilla, and pinch of salt. Stir until glossy and uniform.
5. Cover the bowl and chill in the fridge for about 1.5–2 hours, until the mixture is firm enough to scoop and roll. (You can speed this by spreading the mixture on a shallow tray and chilling 30–45 minutes.)

Assembly — rolling & decorating

1. Line a tray with parchment paper.
2. Use a small cookie scoop or tablespoon to portion about 12–15 g of chocolate mixture per truffle. Scoop and drop onto the parchment.
3. Quickly roll each portion between your palms to make a smooth ball. (Work fast — if mixture softens, chill briefly.)
4. Place the sprinkles/nonpareils in a shallow bowl. Roll each truffle in the sprinkles until fully coated, pressing gently so they adhere well.
5. Return finished truffles to the tray. Chill at least 15 minutes to set before serving or packaging.

Formation — why this works

The hot cream melts the chocolate into a smooth ganache. Chilling firms the ganache so it’s easy to shape; the butter and optional powdered sugar help stabilize the texture for clean balls. Nonpareils adhere well because of the slight tackiness of the chilled ganache surface.

Benefits

• Quick to prepare with simple pantry ingredients.
• Customizable: you can change chocolate percentage, add flavors (coffee, orange), or coat with different toppings.
• Perfect for make-ahead gifting — they keep well refrigerated for ~10 days or frozen for up to 3 months.

Storage & Serving

• Refrigerate in an airtight container for up to 10 days.
• To freeze: place on a tray until firm then transfer to a freezer-safe container with parchment between layers. Thaw in the fridge before serving.
• Serve chilled or at cool room temperature. If too firm, sit 5–10 minutes at room temp before serving for a softer bite.

Packaging & gifting ideas

Arrange in small boxes lined with parchment, separate layers with tissue, and add a ribbon. For a professional look, use mini paper cups and a clear window box.

Chef tips & troubleshooting

• If ganache is too soft to roll after chilling, put it back in the fridge for 15–30 minutes, or briefly freeze the portions on a tray.
• If ganache is grainy, it means chocolate likely seized — try rewarming gently and stirring in a teaspoon of warm cream or a small knob of butter to smooth it.
• For extra shine: when ganache is warm and glossy, you can temper a few extra melted chocolate ribbons and dip truffles, then immediately roll in sprinkles.