Chocolate Truffle Christmas Wreath next to a Nutribullet Blender.

Chocolate Truffle Christmas Wreath

To celebrate the festive season, award-winning pastry chef Lauren Eldridge has created a series of special Christmas desserts to wow family and guests. On today’s menu: Chocolate Truffle Christmas Wreath.

Serves 10-12

Prep time 1 hour 30 minutes

Cook Setting time only – 4+ hours / overnight

White Chocolate & Coconut Truffle Ingredients

120gm heavy cream

1½tsp vanilla paste

25gm glucose

330gm white chocolate

¼tsp coconut essence

400gm white chocolate, melted

Dessicated coconut and icing sugar, for coating

Dark Chocolate & Candy Cane Truffles

150gm heavy cream

50gm glucose

20gm peppermint liqueur

½tsp peppermint essence

25gm butter

360gm dark chocolate

450gm dark chocolate, extra

35gm coconut oil

150gm candy cane

Egg Nog Salted Caramel Ingredients

40gm sugar

30gm glucose

130gm cream

15ml brandy

¼tsp salted caramel essence

¼tsp nutmeg

2tsp salt

20gm butter

100gm milk chocolate, chopped

300gm caramel chocolate, chopped

200gm caramel chocolate, extra

Pearl sugar, silver cachous and melted white chocolate, for decorating

Meringue Kisses Ingredients

2 egg whites

200gm white caster sugar

Chocolate Truffle Christmas Wreath next to a Nutribullet Blender.
Chocolate Truffle Christmas Wreath pictured next to the Nutribullet Smart Touch Blender Combo – available at Harvey Norman

 

Chocolate Truffle Christmas Wreath Method

1. To make white chocolate and coconut truffles, place chocolate into the Nutribullet canister. Bring cream, vanilla and glucose to the boil in a saucepan over medium-high heat and pour over the chocolate. Add coconut essence and leave to sit for 30 seconds. Pulse in the Nutribullet until the mixture is emulsified. Pour onto a tray and cover with plastic wrap. Leave to set in refrigerator for 1 hour or until the ganache is malleable.

2. Take large teaspoons of ganache and roll into balls and place on a tray or plate. Spread coconut onto a tray. Using a fork, dip half the chocolate truffles, one at a time, into the melted white chocolate, allowing any extra to drip off, then roll in dessicated coconut to coat.

3. Transfer to a separate tray and leave to set.

4. For the remaining truffles, coat in melted chocolate, leave until semi-set and then roll in the tray of icing sugar. Makes 35-40.

5. To make dark chocolate and candy cane truffles, place chocolate into the Nutribullet canister. Bring cream and glucose to the boil in a saucepan over medium-high heat and pour over the chocolate. Add peppermint liqueur and essence and leave to sit for 30 seconds. Blend in the Nutribullet until the mixture is emulsified, add butter and blend to combine. Pour onto a tray and cover with plastic wrap. Leave to set in refrigerator for 1 hour or until the ganache is malleable.

6. While ganache is setting, place the candy cane into a clean, dry Nutribullet cannister and pulse to break into fine pieces; spread onto a tray. Take large teaspoons of ganache, roll into balls and place on a tray or plate.

7. Melt the extra dark chocolate and coconut oil together in a saucepan over low heat. Using a fork, dip a third of the chocolate truffles, one at a time, into the chocolate, allowing any extra to drip off, then roll in candy cane mixture to coat. Transfer to a separate tray and leave to set. Makes 35-40.

8. For eggnog salted caramel, place chocolate into the Nutribullet canister. Melt sugar in a heavy-based saucepan over low heat until it begins to caramelise. Once it is golden, add glucose and swirl the pan to combine. Carefully pour in the cream (it will bubble up), stir to combine and remove from the heat. Add brandy, salted caramel essence, nutmeg and salt. Pour over the chocolate and blend in the Nutribullet until the mixture is emulsified, add butter and blend to combine. Pour onto a tray and cover with plastic wrap. Leave to set in refrigerator for 1 hour or until the ganache is malleable.

9. Take large teaspoons of ganache and roll into balls and place on a clean tray or plate. Melt the extra chocolate. Using a fork, dip half the chocolate truffles, one at a time, into the chocolate, allowing any extra to drip off. Sprinkle pearl sugar or silver cachous over half of the truffles while the chocolate is melted, transfer to a separate tray and leave to set. Drizzle the remaining truffles with melted white chocolate or leave plain. Makes 35-40.

10. To make meringue kisses, preheat oven to 120°. Line two baking trays with baking paper. Using electric beaters or a stand mixer, whisk the egg whites until they are foaming. Add sugar, 1 tbsp at a time, whisking well between each addition. Continue beating until all the sugar is dissolved. Rub a little meringue between your fingers, if it feels gritty, keep whisking until the sugar is dissolved. Transfer the mixture to a piping bag fitted with a star nozzle and pipe small kisses onto the tray.

11. Bake for 50-60 minutes or until dry. Leave to cool on the tray. Store in an airtight container until ready to assemble.

12. To assemble wreath, using a 30cm-diameter circle plate as a guide, map a large circle with the truffles around the outside of the plate. Use toothpicks to stick the truffles together. Build a smaller circle of truffles inside the outer ring and use toothpicks to secure. Place the remaining truffles onto the top of the circles to create a wreath effect and secure with toothpicks. Carefully place toothpicks into the meringue kisses and add to the wreath.

Note You may have more meringue kisses than necessary for the wreath. Extra meringue will store for 1 week in an airtight container.

Showstopping Christmas Desserts

Discover more showstopping Christmas dessert recipes created by Lauren Eldridge!

Summer Berries Trifle

Gingerbread and Coconut Layered Cake

Brandy and Vanilla Croquembouche

Pavlova Stack with Peaches and Almond Praline

Christmas Coffee Dessert

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