Home > Recipes > Christmas chocolate recipes > Advent calendar chocolate truffles

Advent calendar chocolate truffles

Name: Advent calendar chocolate truffles
Yield: Makes about 24
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 5 Nov 24
Updated: 5 Nov 24

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.

Easy
November 2024

Test kitchen approved

Makes about 24
Hands-on time 45 min, plus cooling

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.

Nutrition: Per truffle (for 24)

Calories: 140kcals
Fat: 7.7g (4.7g saturated)
Protein: 2.8g
Carbohydrates: 14g (13g sugars)
Fibre: 2g
Salt: 0.1g

Save recipe

Save

Save recipe Print

Rate

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.

Before you start

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.