Chocolate Truffle Christmas Baubles

5 from 3 votes

Chocolate truffles flavoured with orange zest and decorated to resemble Christmas baubles, a fun Christmas bake!

Course Dessert

Cuisine British

Prep Time 30

Cook Time 0

Refrigerating Time: 4

Total Time 4 30

Servings

Calories 245kcal

Break the chocolate up and place it in a large bowl. Add the orange zest.
150 g dark chocolate, zest of an orange or a couple of clementines
Pour the double cream into a small pan and add the butter, in cubes. Heat gently for a few minutes until the butter has melted and the cream starts to simmer.
150 ml double cream, 25 g unsalted butter
Pour the cream over the chocolate, leave for a few minutes, then stir well until glossy and smooth. Refrigerate for at least four hours.
Using a teaspoon, take spoonfuls of the ganache and roll it into balls using your hands.
Roll each truffle in cocoa powder and then decorate using the shimmer sprays and by rolling in the sprinkles.
cocoa powder, icing sugar, gold and silver shimmer spray, chocolatey sprinkle mix, pink crystals, silver chocolate balls
Melt the white chocolate gently and coat some of the truffles in white chocolate. If you stick each truffle on a cake pop stick then it is easy to cover them using a spoon. You can also colour some of the white chocolate using red gel/paste colour and use this to decorate the truffles, or roll them in the sprinkles.
1 bag white chocolate chips, red colour
Put each of the truffles on a cake pop stick and refrigerate again. When solid, push the stick all the way through, then remove the stick and thread through elastic or string, with a knot at the bottom. Make a loop at the top to hang the chocolate truffles as baubles.
cake pop sticks, elastic or string