Advent calendar chocolate truffles

Portion size: Makes about 24
Hands-on time 45 min, plus cooling
Difficulty: easy

Gluten-free

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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There’s nothing better than a chocolate truffle a day for the month of December. Customise the recipe by coating the truffles in your favourite toppings.

Looking for a plant-based version? Try our vegan chocolate truffles recipe.

Before you start

Using condensed milk instead of fresh cream means you don’t have to keep these truffles in the fridge. Just wrap them individually in foil instead to go in your advent calendar and they’ll keep all the way through the month.

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Ingredients

350g dark chocolate (70% cocoa solids), finely chopped
30g cocoa powder, plus extra to dust
1 tsp vanilla bean paste
397g tin condensed milk
Toasted nuts, freeze-dried raspberries, toasted
Desiccated coconut and/or sprinkles to decorate

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Method

Put the chocolate, cocoa powder, vanilla and a pinch of salt in a large bowl. Pour the condensed milk into a heavy-based pan over a medium heat and cook, stirring regularly, until almost boiling. Once it’s very hot and steaming, pour it over the chocolate and stir until melted and combined. Set aside to cool at room temperature for 1-2 hours until thickened into a malleable, doughy consistency.
Meanwhile, prepare your coatings of choice by finely chopping or whizzing them in a food processor, then spread them out on separate plates.
Use your hands to roll the truffle mixture into balls about 2.5cm in size, then roll each truffle through one of the coatings until evenly covered. Set aside on a clean plate or board for 1 hour to set, then transfer to a box or wrap individually. Keep in an airtight container for up to 1 month.
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