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These incredibly easy to make truffles may just be the best tasting holiday chocolate creation EVER invented. Everyone who has tasted them has gone wide-eyed with shock that something so simple could taste SO good! And the best part is, they're soooooo easy to make! It takes a few minutes to make the ganache, a few minutes to roll and coat the balls, and that's it!
No Tempering! No dipping! Just incredibly easy Christmas perfection!
1 1/4 cup heavy cream
- 1lb V125 Indulgence Couverture MILK Chocolate
- 4 tablespoons Nescafe Instant Coffee
- Crushed candy canes or peppermint candies.
Want to give your truffles as a Christmas gift? Check out all of our Christmas Packaging Options!
Keep an ice pack next to you and in between rolling the ganache into balls hold the ice pack in your hands to keep your hands cold - then the chocolate won't melt while rolling the balls!
Put V125 Indulgence Couverture Milk Chocolate in a large mixing bowl. Do not melt the chocolate. Just put the discs in.
Bring cream slowly to a light boil in a heavy saucepan.
Pour 3/4 of a cup of boiling cream into a coffee cup and quickly stir in the Nescafe Instant Coffee. (Leave the remaining cream over the heat).
When the instant coffee has disolved pour the coffee cream over the chocolate.
Immediately pour the rest of the boiling cream over chocolate and keep stirring until all the chocolate has completely melted.
When the ganache is warm it's creamy. You can thicken it by whisking it.
Cover the bowl of ganache and put it in the refrigerator (about 3 hours) or freezer (about 1 ½ hours) and chill until firm. You want the ganache to be just thick enough to easily form the truffle balls.
Create 1" round balls by using a very small ice cream scooper or a melon baller if you have one - if not, just use your clean hands to grab some ganache and have fun rolling it into a ball - it's sort of like Play Dough.
Immediately roll balls of ganache into crushed peppermint candy.