Four Easy Truffles – Gingerbread, Sparkling Buckeyes, Chocolate-Coconut, and Almond-Praline. There’s no cooking involved and barely any prep time. Plus they can be made up to a week ahead, which is perfect for holiday planning!
Tis the season for powdered sugar and butter!
I don’t even try to fight it anymore. Near impossible as a food blogger, but even if I wasn’t… too many goodies at school and friend’s houses. I figure I’ll just be fat and happy until January when I shock my system with kale and chickpeas.
Until then – CHOCOLATE.
I’ve been heavily testing different truffle recipes the past two weeks. I ended up with three failures and five that were awesome. Out of those five, these four were the family favorites. Paul loved the Gingerbread ones so much, he requested I make a triple batch for his holiday work party. Thank goodness for cookie scoops!
Easy Gingerbread Truffles
Easy Gingerbread Truffles made with gingersnap cookies, powdered sugar, butter, and cookie butter. Ridiculously good!
Servings: 20 truffles
Ingredients
- 14 gingersnap cookies , broken into pieces
- 1/2 cup powdered sugar
- 1/2 cup cookie butter (such as Biscof)
- 1/4 cup unsalted butter , room temperature
- 1/4 cup powdered sugar , for coating
Instructions
- Add the ginger snap cookies to a food processor; pulse until you have fine crumbs. Add in the powdered sugar, cookie butter, and butter in a food processor until combined.
- Scoop tablespoons of the mixture, knead with your hands until it stays together; form into 1-inch balls and roll in powdered sugar.
- Transfer to a parchment lined baking sheet and place in the refrigerator for 30 minutes until firm.
- Serve chilled or set out 30 minutes before serving.
Notes
• I used Nabisco gingersnaps, which are 2-inches in diameter. Store the truffles in the refrigerator for up to 1 week.
• For ease and uniformity, I highly recommend using a cookie scoop. This one is my favorite!
Nutrition
Calories: 94kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 28mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 71IU | Calcium: 4mg | Iron: 0.3mg
Other Notes
Easy Sparkling Buckeye Truffles
Easy Sparkling Buckeye Truffles made with Nilla wafer cookies, powdered sugar, butter, and peanut butter, then dipped in melted chocolate and sprinkled with sanding sugar. Ridiculously good!
Servings: 25 truffles
Ingredients
- 1/2 cup Nilla wafer cookies
- 1 & 1/2 cups powdered sugar
- 1 cup crunchy peanut butter
- 2 tablespoons unsalted butter , room temperature
- pinch of salt
- 8 ounces semisweet chocolate chips
- sanding sugar
Instructions
- Add the Nilla wafer cookies to a food processor; pulse until you have fine crumbs. Add in the powdered sugar, sunflower butter, butter, and salt. Pulse until combined.
- Form into 1-inch balls.
- Melt the chocolate in the microwave in 30 second intervals until smooth. Dip the tops of the truffles in the melted chocolate and sprinkle with sanding sugar.
- Transfer to a parchment lined baking sheet and place in the refrigerator for 30 minutes until set.
- Serve chilled or set out 30 minutes before serving.
Notes
• Store the truffles in the refrigerator for up to 1 week.
• For ease and uniformity, I highly recommend using a cookie scoop. This one is my favorite!
Nutrition
Calories: 160kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 60mg | Potassium: 131mg | Fiber: 2g | Sugar: 12g | Vitamin A: 33IU | Calcium: 11mg | Iron: 1mg
Other Notes
Easy Chocolate-Coconut Truffles
Easy Chocolate-Coconut Truffles made with chocolate, cream, butter, coconut rum, and cardamom, then rolled in coconut flakes. Ridiculously good!
Servings: 20 truffles
Ingredients
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 8 ounces semisweet chocolate chips
- 2 tablespoons coconut rum (or 2 teaspoons coconut rum extract)
- pinch of cardamom (optional)
- pinch of salt
- 1 cup sweetened coconut flakes
Instructions
- Bring cream and butter to a boil in a saucepan. Pour over chocolate and stir until melted and smooth. Stir in the coconut rum, cardamom, and salt.
- Chill until firm (preferably overnight.)
- Form into 1-inch balls and roll in coconut.
- Transfer to a parchment lined baking sheet and place in the refrigerator for 1 hour until firm.
Notes
• If the chocolate starts to loosen too much as you’re working with it, place back in the refrigerator to firm up. I like to scoop out the portions, then place back in the refrigerator to firm up again. Then form into balls.
• Serve chilled or set out 30 minutes before serving. Store the truffles in the refrigerator for up to 1 week.
• For ease and uniformity, I highly recommend using a cookie scoop. This one is my favorite!
Nutrition
Calories: 119kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 15mg | Potassium: 86mg | Fiber: 1g | Sugar: 6g | Vitamin A: 128IU | Vitamin C: 0.04mg | Calcium: 12mg | Iron: 1mg
Other Notes
Almond-Praline Truffles
Easy Almond-Praline Truffles made with sliced almonds, powdered sugar, almond butter, and butterscotch sauce, then rolled in crushed up toffee bits. Ridiculously good!
Servings: 12 truffles
Ingredients
- 1/3 cup sliced almonds
- 1/2 cup powdered sugar
- 1/3 cup creamy almond butter
- 1 tablespoon butterscotch sauce
- 1/3 cup crushed toffee bits
Instructions
- Add the sliced almonds, powdered sugar, almond butter, and butterscotch sauce to a food processor; pulse until combined.
- Scoop tablespoons of the mixture, knead with your hands until it stays together; form into 1-inch balls and roll in the toffee bits.
- Transfer to a parchment lined baking sheet and place in the refrigerator for 30 minutes until firm.
Notes
• Use butterscotch sauce, not syrup. Serve chilled or set out 30 minutes before serving.
• Store the truffles in the refrigerator for up to 1 week.
Nutrition
Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 7mg | Sodium: 9mg | Potassium: 77mg | Fiber: 1g | Sugar: 9g | Vitamin A: 76IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 0.4mg
Other Notes
What a great variety of truffles, Amy!! Can’t wait to make them all.
And now I want a batch of each…for myself as I try to finish all the crazy things I said yes to this month. Love that gingerbread one too!!!
Must. Eat. All. The. Truffles. Because that’s just what you do at Christmas time, right? Right. Or at least that’s the theory I’m sticking to!
I just gained 5 pounds after reading the ingredients! They all sound delicious.
I find truffles to be SO dangerous to have around…all too easy to just pop in your mouth and tell yourself you’ll have “just one”…until one turns into 24. Love all these fun flavors!
Paul knows where it’s at. (BISCOFF) These all look amazing my friend! Love the cardamom one too!
For real, Karen! I sort of love AND hate the day I discovered Biscof! Lol.