Irresistible Chocolate Truffle Christmas Tree
I love baking cookies, but hands down, my chocolate fudge Christmas tree filled with truffles and chocolate kisses is by far a favorite at Christmas!
Without fail, I’m making these yummy chocolate truffles yet again. I’ll be sure to be on a sugar high by the time the job is done. It’s a form of art in the most decadent chocolaty way.
In 1984, I bought a Woman’s Day|Super Special magazine titled “Great Holiday Baking Cookies!
Now, I know that 1984 might not be a memory for you because you were not even born!
Some of us remember the 80s like it was yesterday because you see, our lives are like a vapor! (James 4:14)
As wonderful and innovative as Pinterest is, my favorite ‘go-to’ cookie recipes are in this magazine. This is where I found the beautiful Chocolate Truffle Christmas Tree, which I’ve made year after year.
When I first got married, I had no idea how to bake cookies!!
I started baking cookies with my two children, and it eventually turned into a marathon cooking event where we baked over 1000 cookies and gave them to neighbors, businesses, friends, and ate them ourselves.
Maybe you’d like to try making this tree, or you enjoy Pinteresting baking ideas.
Whichever, enjoy!!
Chocolate Truffle Christmas Tree
I’ve made this Chocolate Truffle Christmas Tree from a homemade cardboard Christmas tree mold for over 40 years.
You can do this too!
- Servings: Makes about 3 dozen truffles
- Preparation time for fudge mold. About 1 hour and 15 minutes.
- Preparation time for truffles: about 30 minutes.
- Chilling time for the fudge tree: About 4 hours or overnight.
- Chilling time for truffles: 2 hours total!
Cardboard Tree Mold Directions
- 3 packages (6 ounces each) of semisweet chocolate chips.
- 1 can (14 ounces) of sweetened condensed milk (NOT evaporated milk)
- 1 and 1/2 teaspoons vanilla extract.
- 1 pound of confectioner’s sugar.
Coating Ideas
- finely chopped walnuts
- flaked coconut
- chocolate sprinkles
- chocolate sprinkles
- Colored sprinkles
- unsweetened cocoa
- confectioners sugar
- finely chopped walnuts
- Prepared chocolate frosting
Making the Tree
In a heavy medium-sized saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat, and stir in vanilla. Line the tree mold with foil and then wrap it in plastic wrap. I find that it’s easier to remove plastic wrap than foil once the chocolate has set.
Fill the triangular part of the tree mold with a chocolate mixture. Spread into the corners and up the sides of the mold to the top edges.
The mixture should cover the bottom and sides completely, about 3/8 inch thick. Smooth sides with a spatula or knife. Chill the mold for 4 hours or overnight.
While the mold is chilling, make the truffles, and chill on a cookie sheet in the fridge or freezer.
A few years ago, I found this plastic Christmas Tree and used it for my mold. You might find one at Dollar General, Walmart, or at Goodwill.
To make Chocolate Truffles:
Immediately after following the instructions for melting the truffles, shape into 1-inch balls, then roll the balls in the desired coating (confectioner’s sugar, walnuts, sprinkles, or hide a Hershey’s Kiss or other candy within the fudge ball as a pleasant surprise).
Place truffles onto foil or into paper candy cups; chill for 1 hour or until firm; then store in a covered container until you’re ready to place them into the Chocolate Christmas Tree!!,
To prepare the chocolate tree, carefully remove the fudge tree from the cardboard mold, being careful to remove all the foil or plastic wrap from the fudge (depending on which you used).
Fill with a variety of truffles and add colorful Christmas chocolates wrapped in green, red, and gold foil for added beauty, making this an attractive centerpiece for the party table or gift.
Cardboard Tree Mold Directions:
{12 inch square of medium-weight cardboard . . . but I have now made a smaller version . . . so make it the size that you desire}
- Masking tape
- heavy-duty aluminum foil
Measure and mark the cardboard sheet into the following dimensions (this is for a triangle upper section and square base). Remember, I made the upper triangular and square base into one unit.
- Two 10 X 1 1/2 inch strips
- One 8 X 1 1/2 inch strip
- Two 4 X 1 1/2 inch strips
- 2 X 1 1/2 inch strips
- Two 2 1 1/2 inch strips
Cut out strips. Using 2-inch strips of masking tape, tape together the two-inch strips and one 8-inch strip of cardboard to form a standing triangle. Using 2-inch strips of masking tape, tape together the two 4-inch strips and two 2-inch strips of cardboard forms on a 15 1/2 X 10 1/2-inch jelly-roll pan or baking sheet. Using a 16-inch length of foil, place lengthwise over the triangle and carefully press the foil into the center and up the inside edges of the triangle, forming a foil mold. With a spoon, carefully smooth the bottom and sides of the triangle, removing as many wrinkles as possible. Trim excess foil. Use a 6-inch length of foil. Line tree base as well.
White Truffles:
- Servings: Makes about 6 dozen truffles
- Preparation time: About 45 minutes
- Chilling time: About 2 hours total
(I have rarely made the white truffles as we are confirmed chocoholics!!
- 2 1/2 pounds of white confectioner’s coating, divided
- 1 can (14 ounces) of sweetened condensed milk (not evaporated milk)
- 1/8 teaspoon salt (dash)
- 3/4 to 1 cup chopped nuts
- 1 1/2 teaspoon vanilla extract
In a heavy, medium-sized saucepan, over low heat, melt the confectioner’s coating (see Chocolate Truffles)—chill for 1 hour, or until firm. Store covered at room temperature (but again, I always freeze my fudge and never leave it at room temperature).
Holiday Truffles:
- Servings: Makes about 6 dozen truffles
- Preparation time: About 45 minutes
- Chilling time: About 2 hours total
Ingredients:
- 3 packages (11.5 ounces or 6 cups) of semi-sweet chocolate chips
- 1 can (14 ounces) of sweetened condensed milk (not evaporated milk)
- dash salt
- 1 1 /2 teaspoon vanilla extract
In a heavy, medium-sized saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat; divide the mixture between two small bowls. To one bowl, add vanilla extract. Chill both mixtures for 1 hour, or until firm. Shape into 1-inch balls; roll in desired coatings (remember? confectioners sugar, walnuts, sprinkles, you name it . . . roll it in it!) Chill 1 hour, or until firm. Store covered in the freezer until you want to add them to the Chocolate Christmas Tree.
I keep my truffle mold from year to year and make a new one when it is needed (like it fell to pieces). I don’t make the white truffles too often (like I said) as we are chocoholics (just wanted to make sure you know we love, love, love chocolate!!) We like to eat healthily, and since chocolate has OODLES of Vitamin “C” (“C” is for Chocolate!!) it counts. I love making the Chocolate Christmas Tree and hope you will want to make it for your loved ones too!!
*Note: I make my own sweetened condensed milk to save money … but that is another post on another day, or I will get carried away and not get any sleep!!
Are you brave enough to make this excellent chocolate truffle Christmas tree? If I can do it, you can too!!
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