Christmas truffles

This recipe makes 35 truffles

Ingredients truffle mixture:

  • 120 ml heavy cream
  • 300 grams of white chocolate 
  • 32 cookies of choice
  • 55 grams of cream cheese 

Ingredients coating:

  • 130 ml of heavy cream
  • 300 grams of white chocolate
  • 30 ml of Neolea olive oil 

Christmas sprinkles

  1. Crumble the cookies into a sand like consistency in a food processor or blender.
  2. In a sauce pan heat up the heavy cream until it forms small bubbles, don’t let it come to a boil. Turn of the heat and add the chocolate in. Let this sit for a couple of minutes and then stir so the chocolate will melt into the cream
  3. Add the cream cheese too, mix again and last the crumbled cookies.
  4. Form this into a dough, a plastic spatula works best to get it all out of the pan. 
  5. Cover with cling film and cool in the fridge for at least an hour.
  6. When it’s solid, using 1 teaspoon at the time, mold into small balls with your hands. Freeze these for an half hour. 
  7. Melt the heavy cream with the chocolate and olive oil in a small pan on a low heat. Don’t let it come to a boil. Mix it well and turn off the heat. 
  8. Dip the frozen truffles into the melted chocolate and put the on a parchment paper to set. Sprinkle some of the Christmas sprinkles on and put in the freezer to cool. For again, an half hour. Then they’re ready to eat!

 


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