Back of 12 Days of Edible Gifts: Chocolate Truffles Last December, in an effort to encourage you to treat your loved ones to affordable and delicious handmade items, YumSugar and I featured 12 of our favorite edible gift recipes. Starting today, the series is back and we've got 12 more delectable ideas to share with you! Chocolate truffles are a tried and true classic holiday dessert. Instead of picking up a box of chocolates from your favorite chocolate shop, why not make your own? Homemade chocolate truffles are surprisingly easy; they are, quite simply, a flavored and chilled ganache. While the chocolate can be seasoned with anything from citrus peel to orange liqueur, I made chocolate-champagne truffles, bourbon-pecan truffles, and Irish-coffee truffles. Placed in mini muffin liners and packaged in beautiful boxes, truffles are pretty, decadent, and luxurious. To share these sparkly chocolates with your loved ones, get the recipe: . Chocolate-Champagne Truffles in Sparkling Sugar From Martha Stewart Weddings Ingredients1/2 cup heavy cream 8 ounces semisweet chocolate, coarsely chopped 1/4 cup plus 1 Tablespoon Champagne 1 tablespoon Cognac Coarse sanding sugar, for rolling Directions Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 2 hours. Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving. Makes about 3 dozen. Information Category Desserts, Chocolate Bourbon-Pecan Truffles From Everyday Food Ingredients1 cup heavy cream 1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped) 2 tablespoons bourbon 1 cup finely chopped pecans Directions In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon. Let stand 3 minutes; whisk until smooth. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 2 hours. Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm, 30 minutes. Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans, pressing lightly to adhere, and place on baking sheet. Refrigerate truffles until set, 30 minutes to 1 hour. Store in an airtight container in the refrigerator up to 2 weeks. Makes 35. Information Category Desserts, Chocolate Irish-Coffee Truffles From Martha Stewart Weddings IngredientsVegetable-oil cooking spray 1 pound plus 14 ounces bittersweet chocolate, (preferably 61 percent cacao), finely chopped 1/2 cup (1 stick) unsalted butter, cut into small pieces 3/4 cup heavy cream 1/4 cup light corn syrup 1/4 cup plus 1 tablespoon packed dark-brown sugar 4 large egg yolks 3/4 cup Irish whiskey 2 tablespoons coffee extract 1/4 teaspoon coarse salt Good-quality unsweetened cocoa powder, for rolling Directions Coat a 9-by-5-inch loaf pan with cooking spray; line with plastic wrap, allowing a 2-inch overhang; set aside. Put chocolate and butter into a medium heatproof bowl set over a pan of simmering water; stir until chocolate and butter have melted. Remove from heat. Bring cream, corn syrup, and brown sugar to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Immediately pour over chocolate mixture; whisk until smooth. Whisk in yolks, whiskey, coffee extract, and salt. Pour into prepared pan. Cover with plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until firm enough to roll into balls, about 4 hours (up to 1 week). Using a 1-inch ice cream scoop or a medium melon baller, scoop chocolate into balls, immersing scoop completely, then rotating it; transfer to a rimmed baking sheet lined with parchment. Refrigerate until firm, about 15 minutes. Put cocoa powder into a shallow dish. Remove truffles from refrigerator. Roll each ball in your palms until completely smooth, then roll in cocoa powder to coat (if truffles become too soft to roll, return to refrigerator until firm); transfer to a rimmed baking sheet lined with parchment paper. Cover with plastic wrap, and refrigerate at least 30 minutes (up to 3 days). Makes 100. Information Category Desserts, Chocolate View 30 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Photo 13 Photo 14 Photo 15 Photo 16 Photo 17 Photo 18 Photo 19 Photo 20 Photo 21 Photo 22 Photo 23 Photo 24 Photo 25 Photo 26 Photo 27 Photo 28 Photo 29 Photo 30 Comments rossy 6 years I thought they contained REAL truffles - Apparently very tasty but expensive! The flavors listed above aren't my faves... Is there a sweet coconut one I could make? I had something like the above 15 years ago & never asked what they were called so I could make them myself. - At odd times times I get a craving for them, can practically taste them... & go sadly without. Rancher'sGirl 7 years I will challenge myself to make chocolate truffles for the 2010 holidays. Too much happening this year. :) burningphoenix 7 years oh my! I so need to try this Food 7 years These are melt-in-your-mouth good! partysugar 7 years xxstardust: how long did you let them chill before rolling into balls? The key is to make sure they are properly chilled. xxstardust 7 years I made truffles a few years back and though they were absolutely delicious, if they were out of the fridge for too long the ganache got very sticky. Looking at the recipes above I did everything to the book, so does anyone have any idea why mine didn't stay solid/what I could do to get them to stay solid? My only idea was to dip them in a solid chocolate shell (a la Lindor truffles), but if there's another work around so they still have that entirely smooth ganache consistency with no hard candy shell I'd love to hear it! I'd really like to make chocolate truffles as gifts for my boyfriend's aunts this Christmas, but as I've got about a 45 min ride to his house and another 30 min ride to his aunt's from there ... gooeyness is going to be a major obstacle. suziryder 7 years Hooray, I'm so glad you're bringing back the 12 days of edible gifts! I need ideas because we're spending out first christmas with my husband's family and I want to come with lots of goodies! Thanks! notinthemood 7 years Oh my goodness, thank you so much for posting this!!! I was just puzzling over what to make for Christmas gifts, and now I know! This is going to be a fun weekend! doogirl 7 years I'm totally making candy for X-mas presents this year! Truffles are delicious and surprisingly easy!!! Yay for homemade! TADOW 7 years oh wow! what a great idea I will definitely try this next week tarabara1229 7 years I've been looking for a champagne truffle recipe after I had Teuscher's (famous for being Oprah's favorite chocolate truffle). I will try this! AmberHoney 7 years I've eaten plenty, but never made. You've encouraged me to try this year, especially since there's so many options/flavors. Fashion 7 years Excellente! (Especially the choco champagne ones). The perfect bite-sized indulgence.