These Chocolate Truffles taste like tiny bites of Christmas cake .. with chocolate!! All natural sweetness with warming spices and zesty orange. These are sticky sweet Christmas heaven!

The bonus is you don’t need to start thinking about making these very Christmassy chocolate truffles in September, poke holes in and feed them for the next couple of months, no wrapping the tin in old newspaper and no 3 hours of baking!

They honestly couldn’t be simpler.  All the ingredients go into your food processor followed by a quick whizz or two till the mixture is well chopped and starting to bind together.  At first the mix will seem dry and you’ll worry it won’t stick together enough to form the balls.  Don’t panic – this is usual!   Just keep whizzing the mixture until it starts to clump together into a sticky looking mass.  It WILL happen!

Side note – a HUGE thank you to all the people who answered our Facebook post and replied on this previous post about food processors.  The Kenwood one we have is just too small so advice was needed.  And I don’t think you can beat personal recommendation! 🙂

I find it easier to tip out of the processor and into a bowl before rolling into little balls, but that’s up to you.  Size of the balls is also up to you!  I like a two bite ball rather than fit in your mouth in one go.  And yes I know exactly where your mind just went then 😉  You’ll want to squeeze the mixture firmly in  your palm, really squishing it together before forming into ball shapes.  Then roll it around in your palm until you get a round enough shape you’re happy with.

I’ve used a number of different coatings to finish off these chocolate truffles.  Dessicated coconut, raw cacao powder or coconut sugar.  I loved them all but Phil was less keen on the cacao powder ones.  He thought it was a bit too bitter.  I loved the contrast of the dry bitterness of cacao to the soft, sticky sweet filling inside.

I also made more of the cacao coated ones than the others, poor me 😀

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