Reindeer Nose Truffles

Reindeer Nose Truffles

These Reindeer Nose Truffles (will hopefully) make the perfect Christmas gift for the person on your list who is impossible to buy for. We all have them. The person on your list who goes out and buys themselves whatever they want as soon as they decide they want it. I know that I am that pain in the ass on most people’s list. While they are cute and whimsical enough to catch kids eyes, it’s worth mentioning that there is a tiny amount of alcohol in them. And while it really is not my place to tell you when it is and is not okay to give your children alcohol I will say, “It’s Christmas!”. Enough said. If, however, you are looking for a reason to keep nice things all for yourself, I won’t judge you for that either. The kids have enough! They’re getting a visit from a magical Saint who is giving them a load of toys, no questions asked!

If you’re making these for yourself or as a gift you can totally mess around with the liqueurs or leave them out completely. Though I think these combinations work seriously well. If you are leaving out alcohol I would replace it with a few drops of an extract you like. Otherwise the truffles will end up tasting exactly like the brand of chocolate you used and why bother? Just take them out of the packets and go to town on them. This is a pretty fiddly job and I would recommend making one type of truffle a day and freezing. They will be perfect out of the freezer and you will have too much to do closer to the big day. It might still be a lot of work but this recipe makes a lot so you can either give a massive mason jar of them to one person or you can divide them up into loads of little bags and make them go further. If you want to cut corners I’d leave out the dark ones. They’re still really nice but I find a lot of people don’t like dark chocolate so they’ll always be the ones left til the end.

For the dark and milk truffles, hot cream is added to the chocolate to make a ganache which is frozen and coated in chocolate. I tried this with the white chocolate too but the ganache never froze solid. They just sank and looked a bit sad. I think this might be because of the higher fat content in the white chocolate so I tried leaving out the cream and it worked really well.

Please let me know if you try these. I would love to hear how you get on.

Reindeer Nose Truffles

Ingredients

    Dark Chocolate and Coffee:
  • Centre
  • 200 ml cream
  • 200 g dark chocolate
  • 2 tbsp coffee liqueur (Tia Maria or Kahlua)
  • 1 tsp instant coffee granules
  • Coating
  • 200 g dark chocolate
  • 1 tbsp vegetable oil
  • Milk Chocolate Truffles:
  • Centre
  • 200 g milk chocolate
  • 200 ml cream
  • 2 tbsp hazelnut liqueur (Frangelico)
  • 1 pinch of sea salt flakes
  • Coating
  • 200 g milk chocolate
  • 1 tsp vegetable oil
  • Red White Chocolate and Coconut:
  • Centre
  • 200 g white chocolate
  • 2 tbsp coconut rum (Malibu)
  • Coating
  • 200 g white chocolate
  • A few drops of oil-soluble red food colouring. Go by eye.

Instructions

    Dark Chocolate and Coffee:
  1. Heat the cream and liqueur until boiling and pour it over the broken up dark chocolate for the centre.
  2. Mix well until melted and combined and chill in the fridge or freezer until firm but workable.
  3. With a melon-baller or a tsp shape into bite size pieces and roll between your palms until spherical.
  4. Return to freezer until hard.
  5. Heat the dark chocolate for the coating with the oil over a double boiler.
  6. Roll the frozen spheres in the coating and set aside on a sheet of parchment and allow to cool.
  7. Milk Chocolate and Hazelnut:
  8. Heat the cream and liqueur until boiling and pour it over the broken up milk chocolate for the centre.
  9. Mix well until combined and chill in the fridge or freezer until firm but workable.
  10. With a melon-baller or a tsp shape into bite size pieces and roll between your palms until spherical.
  11. Return to freezer until hard.
  12. Heat the milk chocolate for the coating with the oil over a double boiler.
  13. Roll the frozen spheres in the coating and set aside on a sheet of parchment and allow to cool.
  14. Red White Chocolate and Coconut:
  15. Over a double boiler, melt the white chocolate for the centre with the rum.
  16. Chill in the freezer or fridge until firm but workable.
  17. With a melon-baller or a tsp shape into bite size pieces and roll between your palms until spherical.
  18. Return to freezer until hard.
  19. Heat the white chocolate for the coating over a double boiler.
  20. Add the colouring a little at a time, mixing each bit in before adding the next until the desired colour is achieved.
  21. Roll the frozen spheres in the coating and set aside on a sheet of parchment and allow to cool.
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