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December 21, 2011

I couldn’t tell you how many Christmas holiday baking recipes I’ve made and movies I’ve watched in hopes it would bring out the Christmas cheer in me… But I got nothing.

I labored over my family’s holiday truffles for hours with Christmas music blaring, but still, zilch. I feel like the Grinch. It’s this nauseatingly nice weather.

Never did I ever think I would like the weather to be bad, but there has yet to be a big snowfall in the Sierra Nevadas this season! How am I supposed to act like a BRO and feel festive when I can’t even break out my snowboard? Riddle me that.

If you’re into that whole holiday baking/homemade gifts thing, I would strongly recommend making homemade truffles! It is a laborious process but they are worth it in the end. I typically double the recipe and divide the chocolate-cream mixture into several bowls (Step #2) so I can make different flavors. This year I made Grand Marnier, Kahlua, Bailey’s Irish Cream, and Nutella Truffles.

Don’t be intimidated by the length of directions. Patience, Iago.

Truffles by The Bite-Sized Baker:


½ pound quality milk chocolate, melted

½ pound quality dark chocolate, melted

½ cup heavy cream, scalded

¼ cup liqueur (Substitute Grand Marnier, Kahlua, Bailey’s Irish Cream, Crème de Menthe, Contreaux, Chambord for different flavors)

1 pound coating chocolate (milk or dark), melted


Cocoa powder (If using cocoa powder, do not dip truffles in coating chocolate)

Almonds, chopped

Hazelnuts, chopped

Pecans, chopped

Pistachios, chopped


  1. Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, heat cream until until bubbles begin to form around the edge of the pan. Immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated.
  2. Add liqueur, if desired, and mix until shiny and sticks to spook in strands. Cover mixture and refrigerate for 4-6 hours or until firm.
  3. Use a small spoon to scoop out the truffles and form into smooth 1-inch balls. Roll the truffles and transfer to a tray covered with waxed paper. (If using cocoa powder, roll truffles in cocoa powder at this time.) Chill until firm, about 1 hour. (Make sure your hands are chilled and completely dry when rolling truffles. I find it helpful to keep a cup of ice to chill my hands and a dishtowel to dry my hands completely at my workstation)
  4. Remove truffles from fridge and melt coating chocolate. Dip one truffle at a time in melted chocolate until coated. Retrieve with a fork and tap off excess chocolate. Roll in chopped nuts or sprinkles immediately, if desired, and place on waxed paper.
  5. Store in an airtight container until ½ hour prior to serving. Can be stored up to 2 weeks.

Nutella Chocolate Truffles recipe from Inspired Taste:


½ cup Nutella, divided

½ cup heavy cream

5 ounces milk chocolate, chopped finely or you can use milk chocolate chips


8 hazelnut wafers, crushed

8 ounces milk chocolate for coating (or milk chocolate chips)

Optional Garnish:

Cocoa powder

Finely chopped hazelnuts

  1. Line a baking sheet with parchment paper. With just half of the Nutella (about 4 tablespoons), fill piping bag (or you can use 2 small spoons) to create 16 Nutella centers, they should be no larger than half a teaspoon. Leave in the freezer for 1 hour, until frozen.
  2. Heat the cream in a heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the finely chopped milk chocolate and the remaining Nutella into a medium-sized mixing bowl. Pour half of the hot cream over the milk chocolate; allow it to sit for 30 seconds. Then, slowly whisk until smooth. Add the remaining hot cream gradually and mix until all of the cream has been incorporated and the ganache is smooth. Leave to cool in the refrigerator for 15 minutes.
  3. Whip the cold ganache until light and fluffy; place back into the refrigerator for at least 30 minutes or until you are ready to make the truffles.
  4. Working quickly, use two spoons to roll the Nutella centers into the whipped ganache. Working in batches may be best in order to prevent any softening of the ganache and centers. For a smoother truffle, you can use powder-free latex gloves to roll them by hand. Place the truffles back onto a parchment-lined baking sheet and leave in the fridge for 15 minutes.
  5. Melt 8 ounces of milk chocolate either over a double boiler or in the microwave. To melt the chocolate in the microwave, chop the remaining 8 ounces of milk chocolate and place ¾ of it in a small microwave-safe bowl in the microwave for 20 seconds. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining ¼ of the chocolate and stir until smooth.
  6. With two small spoons, pick up each truffle and cover it with the melted chocolate then roll in the ground hazelnut wafers or optional garnishes, allow the truffles to sit for a few minutes until set, serve at room temperature.

Is that a Ferrero Rocher?! Nope, just a homemade Nutella Truffle. (At least I make myself laugh…)

2 Comments leave one →
  1. December 21, 2011 10:49 am

    These look yummy. It’s been years since I’ve made truffles. On the ingredients, “½ cup heavy cream, scaled” you mean “scalded”, correct? I suspect you may have typing skills like mine.

    I enjoy your blog very much. Merry Christmas °

  2. Rachel permalink
    December 21, 2011 1:38 pm

    These looks so fancy! But yes, it does seem like quite a process….I think I rather just look at your pretty pictures.

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