Creamy Christmas Chocolate Truffles

Homemade chocolate truffles can make the perfect Christmas gift or even enjoyed as an after-dinner treat! They don’t come much richer than these delectable beauties, made with a selection of Lily O’Brien’s Chocolate Share Bags, you just need to choose which favourite toppings you would like to use.





Chocolate sprinkles, cocoa powder, gold lustre, chopped almonds, freeze dried raspberries



1. Break both types of chocolate into a medium sized bowl, then place the cream and butter in a pan and bring to a simmer. Pour the hot cream over the chocolate and stir until all the chocolate melts. Leave to cool, then chill in the fridge for 2-3 hrs.


2. Put the toppings into separate bowls. To shape the truffles, lightly rub your hands with flavourless oil (such as sunflower oil) and roll a teaspoon of the mixture between your palms – this can get messy!


3. Gently roll the truffles in the bowls of ingredients until the balls of chocolate are evenly coated, then put in a box and chill. Store in the fridge in an airtight container for three days, or freeze for up to a month. Defrost in the fridge overnight.

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