Description
These Christmas Chocolate Truffles are rich, creamy, and delightfully festive treats coated in colorful sprinkles. Made with semi-sweet chocolate chips and sweetened condensed milk, these no-bake truffles are perfect for holiday gatherings or gift-giving, offering a luscious melt-in-your-mouth chocolate experience.
Ingredients
Scale
Truffle Mixture
- 3 cups semi-sweet chocolate chips
- 14 ounces canned sweetened condensed milk
- 1 tablespoon vanilla extract
Coating
- ½ cup sprinkles
Instructions
- Melt the Chocolate Mixture: Using a double boiler method, gently melt the semi-sweet chocolate chips, sweetened condensed milk, and vanilla extract together. Stir continuously until the mixture is completely smooth and homogeneous, making sure the chocolate does not burn by controlling the heat carefully.
- Chill the Mixture: Transfer the melted chocolate mixture to a bowl and refrigerate it for one hour, or until it becomes slightly firm but still pliable, which makes it easier to shape.
- Shape and Coat Truffles: Using a two-teaspoon measuring scoop, portion out equal amounts of the chilled mixture. Roll each portion into a smooth ball with your hands, then immediately roll the balls in the sprinkles to coat them evenly, adding a festive touch.
- Set the Truffles: Place the coated truffles on a parchment-lined baking sheet to prevent sticking. Refrigerate the truffles again for one hour, allowing them to firm up completely to hold their shape perfectly before serving.
Notes
- Ensure the chocolate does not come into direct contact with water when using the double boiler to avoid seizing.
- You can substitute sprinkles with cocoa powder, chopped nuts, or shredded coconut for different coatings.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- For a quicker set, you may chill the mixture in the freezer but watch closely to avoid freezing solid.
