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Published 15/10/2026
0:45
Makes 24
Easy

Advent calendar chocolate truffles

This Christmas, why not create your own Advent calendar with a selection of 24 delicious chocolate truffles?

Giving your loved ones 24 joyful surprises in the form of homemade chocolate truffles makes the countdown to Christmas extra special and is a great recipe to make with kids. Feel free to customise our chocolate truffles recipe how you wish, but we love classic truffles coated in coconut as well as peanut butter filled chocolates that add a touch of decadence.

What you'll need...

For the filling

  • 250g good quality chocolate (dark, milk or white), in pieces
  • 100g unsalted butter, at room temperature
  • 2½ tbsp liquid glucose, from the baking aisle of large supermarkets

For the flavouring (choose one)

  • 4 tbsp crunchy peanut butter
  • OR 2 tbsp freeze-dried raspberries plus 1⁄2 tsp pure raspberry flavouring
  • OR 25g candied peel, very finely chopped, plus finely grated zest 11⁄2 oranges
  • OR 25g finely chopped blanched pistachio nuts

For the coating

  • About 150g good quality chocolate (dark, milk or white), in pieces

To decorate the truffles

  • Honey roasted peanuts, roughly chopped
  • Freeze-dried raspberries
  • Edible gold leaf (from baking shops and the baking aisle of large supermarkets)
  • Finely pared orange zest
  • Nibbed pistachio nuts
  • Desiccated coconut

Method

  1. For the filling (you’ll need to do this for each flavour): put the chocolate into a heatproof bowl and sit it over a pan of barely simmering water until melted - don’t let the water touch the bowl. Remove the bowl and leave to cool to about 34°C or just below blood temperature. 

  2. Beat the butter with a wooden spoon in a medium bowl until light and fluffy. Add the liquid glucose and beat together well. Add the cooled, melted chocolate and mix well. Add the flavouring of your choice. Cover, then chill for 30-40 minutes until firm enough to scoop and roll into balls, but not too hard. 

  3. Roll teaspoonfuls of the mixture into balls between your hands (wearing thin plastic gloves makes it a far less messy job). Chill in the freezer for 15 minutes or until firm. 

  1. For the coating, put the chocolate pieces into a small heatproof bowl. Sit it over a pan of barely simmering water (don’t let the water touch the bowl) and leave until melted. Remove the chilled truffles from the freezer. Spear each one with a cocktail stick, then dip into the melted chocolate. Shake off the excess and stand stick-up on a baking tray lined with baking paper. Leave to set. (If you want to, you could coat half the truffles in dark chocolate and half in white chocolate - in which case, you will need to put 2 bowls over pans of hot water and melt 75g of each type of chocolate). 

  2. Re-melt any remaining chocolate. Carefully remove the cocktail sticks from the truffles and seal each hole with a generous dab of melted chocolate. While it’s still wet, add whatever decoration you wish and leave to set once more. Store the truffles somewhere cool until ready to create your advent calendar. 

Shop the tools you will need

Secondary image for image of Wood & Silicone Spatula Blue 26cm Main image for image of Wood & Silicone Spatula Blue 26cm

£5.00 £1.50

Secondary image for image of Non-Stick Baking Sheet 32cm x 33cm Main image for image of Non-Stick Baking Sheet 32cm x 33cm

£9.00 £7.20

Secondary image for image of Glass Digital Scales Cupcakes Main image for image of Glass Digital Scales Cupcakes

£14.00

Secondary image for image of Glass Mixing Bowl Set 4 Piece Main image for image of Glass Mixing Bowl Set 4 Piece

£34.00

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