No-bake, creamy, and coated in chocolate—these truffles are perfect for gifting, parties, and sweet cravings year-round

 Chocolate Truffles

Ingredients

8 oz (225 g) dark or semi-sweet chocolate, finely chopped

½ cup (120 ml) heavy cream

2 tbsp unsalted butter

Coating options (choose one or mix!):

Cocoa powder

Crushed nuts (hazelnuts, almonds, pistachios)

Shredded coconut

Powdered sugar

Chocolate sprinkles

Instructions

1. In a small saucepan, warm heavy cream until just starting to simmer (don’t boil).

2. Place chopped chocolate in a heat-safe bowl and pour the hot cream over it.

3. Let sit for 2–3 minutes, then stir until smooth and glossy.

4. Mix in butter until melted and fully blended — this makes it extra silky.

5. Cover and refrigerate for 1–2 hours until firm enough to scoop.

6. Scoop and roll into 1-inch balls (work quickly — hands warm the chocolate).

7. Roll each truffle in cocoa powder or your choice of coatings.

8. Place truffles on a tray and refrigerate 20–30 minutes before serving.

 Chocolate Coconut Truffles (No-Bake)

Ingredients

For the Coconut Filling

2 cups shredded sweetened coconut

½ cup sweetened condensed milk

2 tbsp softened butter

1 tsp vanilla extract

Pinch of salt

Optional: ½ cup chopped almonds (for Almond Joy–style)

For Coating

1 ½ cups chocolate chips or melted chocolate (milk, dark, or semi-sweet)

1 tsp coconut oil (optional — makes the coating smoother)

Topping (optional)

Extra shredded coconut

Instructions

1. In a bowl, mix: coconut, sweetened condensed milk, butter, vanilla, and salt. Stir until it forms a sticky dough. Chill 20–30 minutes so it’s easier to roll.

2. Scoop and roll into small balls (1–1.5 inches). Place on a baking sheet lined with parchment. Freeze 15–20 minutes to firm up.

3. Melt chocolate (and coconut oil if using) in the microwave in 20–second bursts. Dip each coconut ball into melted chocolate and place back on parchment. Add toppings immediately before the chocolate sets.

4. Refrigerate 15–20 minutes until chocolate is fully set.

Storage

Refrigerate up to 2 weeks. Freeze up to 3 months.

 Sugar Funfetti Cookie Truffles

Ingredients

1 box sugar cookie mix (plus ingredients called for on box)

4 oz cream cheese, softened

½ tsp vanilla extract (optional)

½ cup rainbow sprinkles (jimmies work best)

12 oz white chocolate, vanilla candy melts, or milk chocolate (for coating)

Extra sprinkles, for topping

Instructions

1. Bake sugar cookies according to package directions. Cool completely.

2. Crumble cookies finely in a bowl or food processor.

3. Mix in cream cheese and vanilla until a smooth dough forms.

4. Fold in sprinkles. Roll into 1-inch balls and chill 20–30 minutes.

5. Melt chocolate. Dip truffles, let excess drip off, and place on parchment.

6. Add sprinkles on top before chocolate sets. Let firm.

Store chilled up to 5 days or freeze up to 1 month.

 Pecan Snowballs

Ingredients

1 cup unsalted butter, softened

½ cup powdered sugar

1 tsp vanilla extract

2 cups all-purpose flour

¼ tsp salt

1 cup finely chopped pecans

Extra powdered sugar, for rolling

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream butter and powdered sugar until light and fluffy. Mix in vanilla.

3. Add flour and salt; mix just until combined. Fold in pecans.

4. Roll dough into 1-inch balls and place 1½ inches apart.

5. Bake 12–15 minutes, until bottoms are lightly golden.

6. Cool slightly, then roll warm cookies in powdered sugar. Cool completely and roll again for a “snowball” look.

Buttery, nutty, and melt-in-your-mouth—perfect for holidays or cookie trays 

 Biscoff Cookie Butter Truffles

Ingredients

1 package (8.8 oz) Lotus Biscoff cookies

4 oz cream cheese, softened

½ cup Biscoff cookie butter

12 oz milk chocolate or white chocolate, melted

Crushed Biscoff cookies or drizzle of cookie butter (optional topping)

Instructions

1. Crush Biscoff cookies finely using a food processor or sealed bag.

2. Mix cookie crumbs with cream cheese and cookie butter until smooth.

3. Roll into 1-inch balls and chill 20–30 minutes.

4. Dip chilled truffles in melted chocolate; let excess drip off.

5. Top with crushed cookies or a cookie butter drizzle before chocolate sets.

6. Let set completely before serving.

Creamy, spiced, and irresistible—perfect for gifting or dessert boards.

Chocolate Peppermint Truffles

Ingredients

1 package (about 9 oz) chocolate sandwich cookies or chocolate wafers, finely crushed

4 oz cream cheese, softened

½ tsp peppermint extract (adjust to taste)

10–12 oz dark or milk chocolate, melted (for coating)

Optional toppings: crushed candy canes, peppermint bits, or chocolate drizzle

Instructions

1. Crush cookies into fine crumbs using a food processor or sealed bag and rolling pin.

2. Mix cookie crumbs with cream cheese and peppermint extract until smooth and well combined.

3. Roll mixture into 1-inch balls and place on a parchment-lined tray.

4. Chill for 20–30 minutes until firm.

5. Dip chilled truffles into melted chocolate, letting 

excess drip off.

6. Sprinkle with crushed candy canes or peppermint bits before chocolate sets.

7. Let set completely before serving.

Tips

Start with ¼ tsp peppermint extract and increase slowly—peppermint is strong.

For a softer mint flavor, use mint chocolate instead of extract.

Store in the fridge up to 5 days or freeze up to 1 month.

Perfect for holidays, gift boxes, and winter dessert boards.