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Truffles, three ways

Truffles three ways on eatlivetravelwrite.comToday’s post speaks to my love of “minifying” dishes in order to be able to taste the biggest variety of flavours without committing myself to one dish. I think too often our holiday desserts tend to revolve around “big” desserts which I am obviously a fan of but sometimes I don’t want to choose just one. And even in this season of over-indulgence, it’s not reasonable to have more than one dessert. Unless it’s cookies. Or unless it’s minified.

In today’s post, I’m sharing three super easy “truffle” recipes, each with a distinct flavour – perfect for your holiday dessert table and because they are all so small, you can easily have one (or two!) of each 😉

First up, frozen peppermint truffles – a soft creamy, minty base topped with melted chocolate that tastes a little bit like a certain Canadian brand’s cheesecake bites that are often consumed around here at the holidays! They do need to stay frozen as they are soft but I can guarantee you that you won’t make it far in your party mingling with a plate of these in your hand (perhaps not much further than the kitchen!).

Frozen peppermint truffle interior on eatlivetravelwrite.com

Frozen peppermint truffles

Prep Time 30 mins
Cook Time 3 hours 30 mins
Total Time 4 hrs

Creamy minty base topped with melted chocolate.

Serves 30     adjust servings

Ingredients

  • 50g unsalted butter, room temperature
  • 175g cream cheese, room temperature
  • 1.5 teaspoons ]pure mint essence
  • 300g icing sugar
  • 250g Chipits semi-sweet chocolate chips

Instructions

  1. Prepare a baking tray with parchment or silicone liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with an electric hand mixer, cream together the butter and cream cheese until soft and fluffy.
  3. Add the mint essence and the icing sugar, gradually, until it's well combined. You'll have a firm, sticky mixture.
  4. Using a tablespoon-sized cookie scoop, portion out 30 truffles and place them on the prepared baking tray.
  5. Freeze the tray for 3 hours.
  6. Meanwhile, melt the chocolate in a ceramic or metal bowl over a pan of simmering water (do not let the bottom of the pan touch the water). Allow to cool slightly before you work with the truffles.
  7. Remove the tray of truffles from the freezer and, working quickly, dip the tops of each truffle in the melted chocolate. Allow the excess chocolate to drip off before placing truffle bottom side down again on the tray.
  8. Sprinkle with decorative sprinkles if desired.
  9. Store in freezer and remove only when you are going to serve them.

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Next I created cookie butter (speculoos) truffles. I like to use a smooth cookie butter (like this one*) for this recipe so the interior of the truffle is velvety. It’s a lovely  nod to gingerbread for the holidays but quite frankly, you could make these anytime of the year for any type of party and I think you’d be very popular. I dipped this in a white chocolate coating to match the pale interior (and, of course, topped it with Christmas-y sprinkles!).

Interior of cookie butter truffles on eatlivetravelwrite.com

Cookie butter truffles

Prep Time 30 mins
Cook Time 3 hours
Total Time 3 hrs 30 mins

Decadent cookie butter truffles

Serves 30     adjust servings

Ingredients

  • 50g unsalted butter, room temperature
  • 150g cookie butter spread
  • 100g icing sugar
  • 250g Chipits white chocolate chips
  • decorative sprinkles (optional)

Instructions

  1. Prepare a baking tray with parchment or silicone liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with an electric hand mixer, cream together the butter and cookie butter until soft and fluffy.
  3. Gradually add the icing sugar, until it's well combined. You'll have a firm, sticky mixture.
  4. Using a tablespoon-sized cookie scoop, portion out 18 truffles and place them on the prepared baking tray.
  5. Freeze the tray for 3 hours.
  6. Meanwhile, melt the chocolate in a ceramic or metal bowl over a pan of simmering water (do not let the bottom of the pan touch the water). Allow to cool slightly before you work with the truffles.
  7. Remove the tray of truffles from the freezer and, working quickly, dip each truffle in the melted chocolate. Allow the excess chocolate to drip off (I place the dipped truffle on a fork and let the excess drip away) before placing truffle bottom side down again on the tray.
  8. Sprinkle with decorative sprinkles if desired.
  9. Store in fridge and remove 15 minutes before you will serve them.

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My last offering for the holiday sweets table is festive fruit and nut truffles. This is a mouthful of flavour with interesting textures – I love the contrast of the pumpkin seeds and the soft fruit inside and the crunch of the chocolate sprinkles on the outside (I like to use these ones* that I happen to have brought back from Europe but any chocolate sprinkles will be fine!) – this is perfect with a milk chocolate as the base inside because milk tends to be sweeter but it works with the nuts/ fruit which are not.

Fruit and nut festive truffles interior on eatlivetravelwrite.com

Festive fruit and nut truffles

Prep Time 30 mins
Total Time 30 mins

Easy milk chocolate truffles with seeds and fruit.

Serves 24     adjust servings

Ingredients

  • 60g unsalted butter, room temperature
  • 60g cream cheese, room temperature
  • 125g Chipits milk chocolate chips
  • 125g mixed, chopped glacĂ© fruit
  • 80g pumpkin seeds
  • 150g chocolate sprinkles

Instructions

  1. Prepare a baking tray with parchment or silicone liners.
  2. Melt the chocolate chips in a ceramic or metal bowl over a pan of simmering water (do not let the bottom of the pan touch the water). Allow to cool slightly before you work with the truffles.
  3. In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with an electric hand mixer, cream together the butter and cream cheese until soft and fluffy.
  4. Add the melted chocolate, fruit and seeds and mix until well-combined.
  5. Using a tablespoon-sized cookie scoop, portion out 24 truffles and place them on the prepared baking tray.
  6. Place the chocolate sprinkles in a flat bowl.
  7. Working quickly, roll the truffles in the sprinkles.
  8. Store in fridge and remove approximately 15 minutes before you serve them.

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Result? These are three very easy “truffles” to make for the holidays (or, let’s face it, anytime!) and if you are looking for something for the kids to do, these are perfect recipes for them to help with or (for older kids) make on their own. They are great for gift-giving as well!

To make my life easy, I recently purchased a small cookie scoop* that I found indispensable for these recipes (a one-tablespoon scoop is the perfect size) and of course, it’s not the holidays without sprinkles*, but you can decorate these as you see fit – they are wonderful for any sort of celebration!

Happy holidays!

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Disclosure: I received compensation and sample product in exchange for developing an original recipe with Chipits.  As you will know, opinions are 100% my own and I only ecommend products I have tried myself and love.

*Please note: This post contains Amazon affiliate links, which means if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!

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6 Responses to Truffles, three ways

  1. Evelyne@cheapethniceatz December 15, 2015 at 14:06 #

    The more the merrier for sure and I would have 3 of each, great fun flavors.

  2. Mr. Neil December 15, 2015 at 18:37 #

    Well, these were a hit in my canteen, I’ll tell you!

    I especially like the Speculoos one. Mmmmm.

  3. Meghan December 15, 2015 at 21:43 #

    Is pure mint essence the same as peppermint extract?

    • Mardi Michels December 15, 2015 at 21:53 #

      Yes, I guess I call it “essence” because that’s what I grew up calling it.

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