M&M’S Reindeer Truffles
Perfect for a Santa treat, these reindeer truffles will make everyone smile.
Recipe - Quarry
M&M’S Reindeer Truffles
Prep Time40 Minutes
Servings12
Cook Time10 Minutes
Ingredients
1 cup M&M’S Milk Chocolate Holiday
6 oz milk chocolate chips
1/2 cup heavy cream
2 tbsp unsalted butter, cut into cubes
6 oz dark chocolate melts, melted
24 mini candy eyes
12 pretzel twists, halved
Directions
- Reserve 12 red M&M’S Milk Chocolate Holiday; set aside. Chop remaining M&M’S; set aside.
- In heatproof bowl set over saucepan of barely simmering water, melt chocolate chips until smooth. Meanwhile, heat cream in small saucepan set over medium heat until simmering; stir into melted chocolate. Stir in butter until melted. Fold in chopped M&M’s. Cover and refrigerate for at least 4 hours or up to 6 hours.
- Using small ice cream scoop or melon baller, shape mixture into twelve (1 1/2-inch) balls (reserve any remaining mixture for another use). Place on parchment paper–lined baking sheet; refrigerate for 1 to 2 hours or until firm.
- Using two forks, dip chilled truffles into melted chocolate melts, allowing excess to drip back into bowl. Return to parchment paper–lined baking sheet.
- Immediately adhere candy eyes, reserved red M&M’s as nose and pretzels as antlers on truffles to resemble reindeer. Refrigerate for 30 to 40 minutes or until chocolate is set and hardened.
Tip: Use good-quality chocolate for best results; it will melt and coat truffles evenly.
40 minutes
Prep Time
10 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Essential Everyday Milk Chocolate Chips, 11.5 Ounce
$2.59$0.23/oz
Kemps Whipping Cream Heavy Whipping Cream, 16 Fluid ounce
$6.29 was $6.59$0.39/fl oz
Essential Everyday Butter, Unsalted, 4 Each
$4.49$1.12 each
Ghirardelli Melting Wafers, Dark Chocolate Flavored, 10 Ounce
$5.79$0.58/oz
Old Dutch Pretzels, Tiny Twists, 1 Each
$4.49
Directions
- Reserve 12 red M&M’S Milk Chocolate Holiday; set aside. Chop remaining M&M’S; set aside.
- In heatproof bowl set over saucepan of barely simmering water, melt chocolate chips until smooth. Meanwhile, heat cream in small saucepan set over medium heat until simmering; stir into melted chocolate. Stir in butter until melted. Fold in chopped M&M’s. Cover and refrigerate for at least 4 hours or up to 6 hours.
- Using small ice cream scoop or melon baller, shape mixture into twelve (1 1/2-inch) balls (reserve any remaining mixture for another use). Place on parchment paper–lined baking sheet; refrigerate for 1 to 2 hours or until firm.
- Using two forks, dip chilled truffles into melted chocolate melts, allowing excess to drip back into bowl. Return to parchment paper–lined baking sheet.
- Immediately adhere candy eyes, reserved red M&M’s as nose and pretzels as antlers on truffles to resemble reindeer. Refrigerate for 30 to 40 minutes or until chocolate is set and hardened.
Tip: Use good-quality chocolate for best results; it will melt and coat truffles evenly.