These dinky little Christmas Truffle Cake Pops are an adorable festive version of my raw cookie cake pops that I made a few years back. I’ve always like the old recipe and wanted to spice it up a bit, literally! So with a bit of Christmas magic I can present to you a simple recipe that families can do together involving the kids in the kitchen. Why not make these as a gift for the teacher or a family member or to present on the tea table over the festive period.
What’s the difference between a cake pop and a truffle?
Technically these are neither cake pops nor truffles but more of a hybrid between the two. Cake pops are more often baked cake balls with sticks and coated and decorated extravagantly. Truffles are mainly made of chocolate and cream and have a soft silky texture. These are cake-like in flavour, truffle-like in appearance and like a raw cookie dough in texture.
Dairy Free and Vegan Condensed Milk Recipe
Empty a 400ml tin of coconut milk into a medium saucepan, add 150g caster sugar and stir to combine. Place on a high heat and stir until bubbling. Turn heat down to a gentle rolling boil and leave for 15 minutes. Don’t leave unattended and stir occasionally, the condensed milk will halve in volume and go a wallpaper paste colour! Remove from the heat, pour into a glass heatproof jug and cool to room temperature, this will take about an hour.
For the full recipe, method and top tips head to my Easy Dairy Free Condensed Milk recipe.
Can you make these cake pops in advance?
Yes you can make these cake pops in advance, handy if you’re planning on making these as a gift for someone over the festive season, or to take to a party with you. I go into more detail below when I talk about storage, but these can be kept both a room temperature and in the fridge. You could also half make them and leave the truffles un-decorated, then you simply coat them in chocolate closer to the time you need them.
Different ways to decorate Christmas Truffle Cake Pops
I’ve opted for the easy icing sugar glaze for these mini Christmas Pudding Truffles. I’m not a huge fan of white chocolate (gasp) and so I’d much rather this decoration than a melted white chocolate but of course if you like white chocolate and can get hold of dairy free white chocolate then feel free to swap this part of the recipe out. I’d melt at least 50g of white chocolate to use for decoration.
What different flavour cake pops can I make?
Of course you could add a little brandy or rum if you wanted to make these for adults. I’d be tempted try these again with some orange extract or Cointreau, actually, cherry brandy would be rather special too.
If you fancied something a bit more chocolatey then why not switch the digestives and blitz some gluten free Oreo style biscuits instead, or chocolate chip cookies. The possibilities really are endless, and I encourage you to be adventurous in the kitchen. Please do let me know if you do explore other flavour combos and come back and leave a comment.
How to store Christmas Truffle Cake Pops?
I have stored these truffles very well in Tupperware containers and I know that these will last for up to 3 days at room temperature, and well over a week if kept in the fridge. That is of course if these truffles last that long!
I haven’t tried to freeze these truffles, but if you felt you wanted to make these in advance you could maybe freeze them and coat and decorate them later. I have to say, they are so quick and simple to make that I don’t feel you’d benefit from doing this though, so best to make from fresh.
If you like these Christmas Truffle Cake Pops, you’ll love these other festive treats
I have a few similar style recipes on the website now that may interest you, these all make excellent free from Christmas Gifts and festive family treats. All my Christmas Recipes can be found via the link
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Easy Gluten Free Christmas Truffle Cake Pops Recipe
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Easy Gluten Free Christmas Truffle Cake Pops
- 160 g gluten free digestive biscuit(s)
- 100 g mincemeat check the label for gluten
- 50 g condensed milk vegan condensed milk method in notes and post
- 30 g butter I use Flora unsalted vegan block
- Pinch of nutmeg
- Pinch of cinnamon
- Pinch of clove
- 100 g chocolate I used a dark dairy free chocolate
- 50 g icing/confectioners sugar
- 1 tsp milk I used soya milk
- holly and berry decorations
- In a blender blitz the digestive biscuits until you have fine crumbs. Tip the crumbs into a large bowl.
- To the bowl add the mincemeat, condensed milk, melted butter and spices and with a spoon mix together thoroughly.
- Put the bowl into the fridge to harden the raw truffle mixture.
- After 30mins, remove from the fridge and roll the dough into 10 walnut sized balls.
- Place onto a plate or tray and set aside.
- Carefully melt your chocolate, I use the cheat method and pop it in the microwave – oh, and don’t sneak any squares of chocolate, you’ll need all 100g!
- Using a teaspoon, roll the dough ball in the melted chocolate and place carefully back on the tray or plate, repeat until you have covered all 10 truffles.
- Return to the fridge for 30mins to set the chocolate
- Meanwhile you can make your icing to act as cream pouring down the side of your mini puddings.
- Don’t be tempted to add more icing sugar, this is the right amount to achieve the viscosity for the icing to set without dripping off the truffles.
- Add your Christmas decorations and return to the fridge or by an open window to set the icing.
- Store in the fridge in a sealed Tupperware container (if you fail to seal them with a lid, the chocolate will ‘sweat’ in the fridge and become sticky).
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