簡単なクリスマストリュフ | 焼かずに、お財布に優しく、子供も喜ぶ、おいしい！

簡単なクリスマストリュフ | 焼かずに、お財布に優しく、子供も喜ぶ、おいしい！

Hello and welcome back to my channel. Today I am going to make some yummy treats just in time for Christmas. I’m putting this video out a little bit earlier than December and that is so that you have plenty of time while you’re choosing what you want to make this Christmas to consider some of these treats. Now, I was looking for something for the time poor this year. People who want to do Christmas baking but find this time of year is just crazy busy, this might be one of the uh things you might want to consider making yourself. Some things are still cheaper to make yourself and other things it is actually cheaper to just go ahead and buy them. But it is up to you. You get to control what’s in the ingredients when you do make something yourself. However, today we are using a lot of things that you buy again for time poor people and also to try and keep costs as low as I possibly could. I could have probably found a cheaper way, but this is what we’re doing. Okay. Uh first things first, we’re going to be using biscuits. Um different types of biscuits or cookies. Now, last Christmas, I put out a video that showed you how to make an alternative to something like the chocolate ripple cookie. And I do believe I put together a Christmas wreath using those. Those biscuits will be perfect for a lot of these recipes today. If you are making a batch, definitely make some for this. This year I’ve bought a biscuit that is Aldi’s version of basically an Oreo. So that’s what I’m using in lie of those chocolate ripple cookies. Everything I’m doing today is totally flexible for something different. I’m just putting this out there. We wanted to give some of these bit of a try and you know if they’re winners, they’re winners. And if not, well, we’re still going to eat them anyway, aren’t we? So to get started, the first thing we’ve got a couple of options, we need a plain sweet biscuit. All right, this one is a scotch finger. You could use a butternut snap. You could use a nice niece. Nice. You could use Maria biscuits, milk arrowroot biscuits. You decide. And I am going to just use my food processor to turn my biscuits into crumbs. I was also looking for something different to what I did last year. So, I have a whole another video dedicated to making biscuit type truffles for Christmas and I will make sure that video is linked into this one so that you can go ahead and watch that one. Um, and I’ve tried to come up with similar but different. So, you know, mix and match, see what you like. Process this until your biscuits are crumbs. All right, my biscuits are nice and fine. They are scotch finger. That’s the one I have chosen to use. Straight into a bowl. You of course don’t need a food processor to do that. You can just use a baggie like a zip bag and a rolling pin and get them as fine as you possibly can. Okay. To this, I just want to make this into a workable biscuit sort of dough. So, what I’m going to use is some condensed milk. And you can use homemade condensed milk, which I did put a video out recently. Go ahead and watch that if you need to make your own condensed milk, or you can absolutely use tinned condensed milk. I’m going to be using for this particular one of the I’m using the coconut condensed milk, but the one that we turned into the caramel. So, the coconut one still has a real coconut flavor, but it also has it’s got a real it’s kind of like toasted coconut flavor, I guess, would be a better way to describe it. You can absolutely just use regular condensed milk. I’m using this because it’s what I’ve got left of what I made that day. I have used the others in other things. Um, and this was one that I had left. So, I’m using it in this because toasted coconut caramel flavor is going to go beautifully with the cherry that this one will have in it. And when I made those condensed milks, they were half batches in a jar. So that’s technically half a tin half a tin of the condensed milk. Okay. Like I said, you can be flexible making these recipes I’m making today. Give a You need to be able to roll your truffles, I guess we could call them. You need to be able to roll them into balls. So, the mixture needs to be moist enough to hold itself together, but not so moist that it weeps. So, if you were trying to hold it in a bowl and you let it go and it’s so moist that it starts to break down, that’s too moist. So, to my biscuits and condensed milk, I’m just going to add half a teaspoon of vanilla essence. And I have some melted butter here. Just going to add half of that to begin with. You can do this all in the food processor, too. You don’t need to dirty a second bowl, but it’s easier for me to show you with a bowl than it is in the food processor. And if you were using the food processor, you would just have it running, add these little extra ingredients until it sort of starts to form itself into a mass, I guess. So if you squeeze it together, if we can hold ourselves together like this, like a dough, we are on the right track. If it feels a bit dry, add just a little bit more butter, but we don’t want too much butter in it. You can substitute butter for margarine or any other solid cooking spread. Okay, that feels pretty good. So, what we want to do, I’m just going to wash my hands. So, I should probably say I’m totally experimenting today. I was thinking of these things. Um, I had seen other people do similar stuff and then I was thinking of some different ways I could use some ingredients that I already had. So, a little bit of experimentation going on. I’m going to use a cookie scoop just so I can try and keep my portions about the same size. Okay, my dough was a little bit crumbly, so I added just about an extra tablespoon of condensed milk to that. What I want to do is get a ball. Okay, put us put a dent in it. My hands are very biscety. I realize that. Take a glazed cherry and put that in the middle. Okay, we want to cover up the cherry. These are not going to be the tiny little truffle balls. You really can’t make them smaller than what we are stuffing them with. There we go. And pop that on a tray that is going to go into the freezer um once we have rolled all of our balls out. But the thinking is these will be cherry stuffed chocolate truffle balls and these will be dipped in white chocolate. So I want them to be nice and smooth and that’s my thinking. That’s where I’m going with this. So if you don’t like cherries, you could put something else in the center. And something that I bought for a different flavor were some milk chocolate just little milk chocolate balls. And they did have a white chocolate variety. So, if you didn’t like cherry or in addition to cherry, you could fill these with a little white chocolate ball, as long as it’s sort of the size of a cherry or a malta um or smaller, it should work. Any bigger and they’re they’re kind of going to be a bit big. But this is where we get to kind of use what we maybe already have that we bought and we didn’t really have a purpose for. Or we can find things that fit our budget that we can still make these sorts of things but maybe just a little bit different different this year and hopefully not too expensive. So, if you didn’t want to be stuffing these with a cherry, another alternative would be to chop up some cherry and put it through the mixture. Then you could make the balls much smaller, which means you’d get more and dip those in white chocolate. That would also be really nice. So, let this be just sort of an inspiration to help you come up with creative ideas that are unique to you. Just going to work my way through finishing off all of these. All right, they are ready to go into the freezer. And once they’re nice and really cold, it’s not that they need to be frozen, it’s that we want them really cold. That’s when we can coat them in chocolate. Since I’m going to be making a few different flavors today, I’m going to just leave these here and keep going. I have another light colored biscuit ball, but I’m not going to put that on this same tray. Otherwise, I will lose track of which flavor is which. So, the next one I’m going to make is going to use a packet of these fake Oreos or some chocolate ripple biscuits if you’ve got them. Plain chocolate cookie. Any chocolate biscuit will be fine. You can use Tim Tams if you want to be fancy. Uh these ones shouldn’t require any butter because they have the cream center. So So yeah, biscuits straight in. Get them processed into a nice fine crumb. What I’ve done is processed three packets of those um biscuits because I’m going to make a few different flavors with the chocolate base. And I’m just going to make the base and then we can go from there. Same sort of style where we’re going to be wrapping things up. All right. So, I’ve got three um packets of those Oreo equivalent biscuit. I have tin of condensed milk. I’m going to add a little bit of vanilla. About a teaspoon to this batch because it is a little bit more than that one. We shouldn’t need to add the butter to this, but if we do, it would be about a tablespoon or two of melted butter. If you didn’t want to use butter, you could also add a little bit of cream cheese. Just about the same amount, a tablespoon. If you do add cream cheese, do make sure they are kept in the fridge at all times. We mostly would anyway because summer is hot. But just a tip for anyone who might make these in a place where it isn’t super hot. I don’t need to add any thing to this. In fact, I probably could have added a slightly less condensed milk, but that’s okay. So, for the filling in this one, I’m thinking any kind of lolly that would go nicely in something like this. So, I was in the shops searching for what could I find. I found these top deck balls. They are a bit bigger than a Maltese. And then on the inside, they’re white chocolate. That’s what I was talking about with these light ones. You could fill them with a white chocolate ball and that would be nice as well. So, I have got some of those. We’ve got the Polywaffle bites. Polywaffle bites are similar in size. They are marshmallow and then there’s like a wafer coating before the chocolate. Okay. As well as those not in a ball form, we have a mint arrow knockoff and an orange arrow knockoff. Now, I did see one of the one of the shops, I think I think it was the reject shop had a arrow balls for sale. So, from they might have come from the UK or something. I’m not exactly sure. Um I was opening this to see how big are these little squares because ideally a circle is better, but we may be able to cut each of our squares in half. And that’s probably about the size that we’re looking for to be wrapping. So, I’m not going to be using all of this. I don’t have enough mixture to do everything, but I thought a nice little assortment and if I pay attention and I keep an eye on sort of where I put what, I can decorate them differently at the end and that way, yeah, it should work out. So, I might make these a little smaller than the cookie scoop. Probably a half scoop. All right. And feel free to wet your hands if you need to pop your little piece of chocolate in there. That works well. Yeah. Okay, there we go. Set those there. So, I’m going to make this batch will be my chalk orange Oreo style. I’m going to do six to start with and then I might do some of these other ones over here just to see sort of what how they wrap. I guess this is an Aldi brand of like Arrow knockoff. Um the actual Arrow bars, their pieces are a bit bigger, so you might just have to work around. But yeah, about a centimeter roughly squared if it’s a square. Okay, try a polywaffle. So, I don’t want too much of like my cookie or biscuit dough, otherwise they will be too big. And the more I can get out of this, the better. because I think these are going to be a bit of a hit with the kids and the family. So, okay, I’m just going to wrap up these other two flavors that I’ve got. So, the mint, the mint bubble, mint arrow in there. And I’m just doing six of each to begin with because I do have other things I want to make as well. I probably made too many of those cherry ones. Um, in thinking about it, I probably should have put some of this chocolate, the top deck balls in there as well, just to mix it up cuz there’s going to be a lot of cherry ones and not a lot of these ones. And I think these will be the favorite because they are chocolate and chocolate seems to be the favorite in our house of all things. So just keep them grouped. So, my other tray is in the freezer getting nice and cold while we work on our last two flavors. Uh, one, the last one I’m going to make is completely different. So, this is the last one I’m going to make using a packet of biscuits. And the biscuits I’m going to use are ginger nut. This is going to be a gingerbread flavored biscuit ball. So, if you had gingerbread, by all means, use that. if you wanted to use biscoff or something along those lines, you could absolutely use them. I had ginger nuts in my cupboard. So, this is what I’m using. Ginger nuts are just a thin crispy sweet ginger biscuit and it’s got a little bit of sugar sprinkled on top. So, in with them, because they’re not gingerbread flavor, we’re going to tweak this one slightly. So here in my little tray, I have half a teaspoon of cinnamon, 1/4 of a teaspoon of ground cloves, and 1/4 of a teaspoon of nutmeg. I’m going to add those to my biscuit. I will also be adding vanilla to this one, but we will do that once we’ve crushed our biscuits. We’ve added our spices. It really does smell far more like gingerbread than it does ginger nut. or just plain ginger. And if you like any of those flavors more than another, of course, you could add a little bit more than I did. That amount just gives it a subtle hint of the gingerbread flavor. So again, just like we’ve been doing, about half a tin of our condensed milk. I’m going to add a little bit of vanilla. So, about half a teaspoon. That one. And give that a good mix. If we need to add a tablespoon of butter, we will, but I think we will be okay. Those scotch finger biscuits, they’re quite a crumbly biscuit and pretty dry. So, they did require more moisture than if you were using milk arrow root or something along those lines. This one is going to behave more like the Oreo, it would seem. So, we don’t need to add any more moisture to our biscuit dough. What I want to put in the center of these is a little bit of Jersey caramel. Jersey caramels are just a soft caramel um like a fudge almost. Okay, they have that little white line of fondant through the center. You could also use something like a chewy Worther’s toffee. That would also work beautifully. I’m just thinking some kind of soft chewy caramel flavor to go inside our gingerbread flavored biscuit dough. And then these ones will also be um either topped or coated entirely. I haven’t decided in white chocolate. So, I’m thinking for the Jersey caramels about a quarter of one. Okay, we need them to be able to be wrapped pretty easily. I don’t want these to be too big because white chocolate’s super sweet, but so are these. These are a really sweet um Jersey caramels are a really sweet lolly. And this particular brand, which is Nutters Jersey caramels, the lighter ones, they seem to be sweeter again. So, just like we’ve been doing, I just want a little bit of dough, fill it with our Jersey caramel, and then turn it into a little round ball. And it’s easier if you wet your hands before you do the rolling. Get all of these rolled out. Um, I mean, we could probably use some of that orange arrow would also be nice with the gingerbread flavored biscuit. That goes really nicely. A little bit of orange. So, maybe I will add some of that to some of these as well. I’m not sure. I haven’t decided yet. Like I said, I’m playing in the kitchen quite often. my um sweet treat things are me just playing in the kitchen, coming up with things and sharing them with you along the way. So, if you have enjoyed this video, don’t forget to hit that like button, hit the subscribe button if you’re not already subscribed. If you see a hype button, this is new to YouTube. Well, relatively new as far as I’m aware. If you see the hype button and you you can click on that as well, that boosts my channel as far as YouTube goes. They they um see that as valued content and they will send it out to more people. So, feel free to hit that hype button if you see that down below as well. Don’t forget to leave me comments if you’ve got more great ideas of especially if you’ve got things we could stuff these flavors with. Any more ideas, feel free to share them. I’m sure people would appreciate your input as well. So, I’m going to get these rolled out and I will pop them in the fridge and then I’ll show you our final ball. It’s not a biscuit ball. It doesn’t have any biscuit in it at all, but I wanted to make it anyway. So, I thought, why not do it with these ones because I don’t know if I’ll be making any other balls this Christmas to enjoy other than maybe rumballs because I don’t think I can do Christmas without my rumballs. I’m just going to keep going with these and I might pop some of those little chocolate orange pieces in as well, just to mix it up. All right, the final ball that I’m going to make today is going to be a peanut butter and rice bubble ball. Now, this one is quite different to the others, but I want to stuff this with some Snickers. Okay, so it’s going to be very similar, although different because we don’t have any biscuits. Uh, and as if you’ve been watching for a while, you’ll know I have a family member who is very allergic to nuts. this particular ball is going to be kept separate to the others and they won’t be available when that person is in our home. Um, but yes, so to make the peanut butter ones, I’ve got about a/4 of a cup of peanut butter in my bowl. I’m going to add to that about 2 tablespoon of melted butter and about a teaspoon of vanilla again. I want to add about 1/3 of a cup of condensed milk. Now, I’m just going to eyeball this, but if the mixture seems a little dry, we will add more condensed milk. If it seems too wet, we can always add some more rice bubbles. So, the base of this recipe is this peanut mixture and rice bubbles literally just mixed together. Um, that is it. And in making this one then I thought to myself, oh you know what else would be great? That pistachio spread in lie of peanut butter. We could have done this with pistachio spread. We also could have made this one using biscoff spread, Nutella. I feel like this is just a base. The um possibilities are kind of endless. Be as creative as you like with this. And I wish I had have thought to buy some pistachio spread in all honesty and made this one with crushed pistachio nuts, the rice bubbles, and some pistachio spread. But maybe I’ll do that before Christmas even gets here. And then we will have those as well. But that’s about where we’re at. I’ve just mixed those ingredients together. Now I have 1 and 1/2 cups of rice bubbles or something equivalent to that. Give that a good mix. We will want to have wet hands to roll this one because peanut butter is super sticky. Smells delicious already. And this recipe can be doubled as well or tripled if you need it to be. I might add just a tiny bit more rice bubbles. I feel like feel like it’s just a little too sticky. So, I’m going to add about another quarter of a cup. So, I have a tray again with a bit of paper on that. I bought two Snickers. I’m not sure if it will be enough or too much. And just like I did with the other bits and pieces that I had to cut down, I’m going to cut these into little pieces about the same size as they were. Um, another thing we could stuff this with would be a Mars bar. Any one of those lollies we already had would work. But yeah, so I’m just going to use the one to begin with. I’m going to wet my hands and see if we can’t roll these into some balls. do need to use wet hands for this one. The rice bubble mixture doesn’t hold quite the same as the biscuits do, but there we go. Crushing them a little bit helps. So, I’m going to go ahead and roll all of these and then pop them in the fridge. And when things are nice and cold, I’ll bring you back and show you how I’m going to decorate them and dip them in chocolate. So, I’ve just melted some chocolate with a little bit of coconut oil. I’ve got two blocks, so around about the 400 g in total of white chocolate and then three blocks of milk chocolate. Of course, if you want to make these, use whatever chocolate you like. Um, and when it comes to the decorating, this is the fun part, but it also can be a little bit difficult when you’ve made a bunch of different flavors. You do want to sort of discern between which flavor is which. So, some ideas I came up with are I’ve got some little mini marshmallows. I’ve cut them in half. I’ve got some dehydrated orange rind that I’ve cut into tiny little triangles. um my other Snickers bar because I only needed the one. I’ve just cut that into slices. I’ve taken some Jersey caramel and cut it into slices and then into little triangles. And I’ve also just cut some of the arrow bar up into sort of shaved styles. So hopefully that will be enough variety between that and then we can combine some of these chocolates and make them look pretty too. All right. So, I’m going to get started now. My tray is lovely and cold, which makes the setting of the chocolate easier. The chocolate’s warm, the balls are cold. What I like to do, though, is take um the paper off hopefully without mixing my flavors too much so that I can put new paper on here. And then my bulbs are going straight onto a nice cold tray. If I had enough trays, I could have pre-chilled a tray and that would have made life easier. I did put some little Post-it notes on here to try and help myself. But the ones I wanted to roll in the white chocolate were the cherry um scotch finger ones and the ginger bread style ones. So, I’m going to do these ones first. And I’m doing the exact same thing with these little mint ones. But as soon as I have dipped these ones, I will sprinkle that mint arrow on the top so that I know what they are. I’m going to put the chocolate um or the orange pieces on the orange arrow. the marshmallows on the polywaffle. I’m not sure about the others. I figure I’ll do the ones I know first and then we can work something out for the rest. And because these are lovely and cold, they’re holding up really well. just sitting in the chocolate. Okay, this one will be the little mini marshmallows. I’m going to put this tray straight back in the fridge. We can work on these ones while those ones chill. Hopefully by the time they’re done chilling, I’ll be able to take them off that tray and reuse the tray because I don’t have a whole lot of biscuit trays. Okay, so these are the orange ones. What we might do is just dip them. Not only does dipping them halfway make them use less chocolate, but it does make them look a bit different, too. So, it’s one way to use less chocolate and also create a different look. We’ll put a little piece of orange on these ones. There we go. These are the caramel ones. And then to those I’m just going to add a little bit of caramel to the top. I probably could have cut these even smaller. And then I’m just going to do a little drizzle just for decoration over the caramel ones. Orange ones here. So I’m going to dip those ones in our brown chocolate, milk chocolate I should say, and put them on this tray here. And I’ll put some orange on top of those. So although I didn’t make a whole lot of different or a whole lot of each different flavor, some I obviously made a lot more than others like the cherry one, but just a small amount of each flavor is still turning out to be quite a lot of desserts in the long run. So, if you want to make these, don’t worry if you only make six and but you make a bunch of different flavors because at the end it looks like you’ve got a whole lot more than just six. These will all freeze really well as well. And that is how I’ll be storing mine until Christmas is once they are set in the fridge. I’ll break them apart because these here particularly are stuck together on the bases. I’ll break them apart, tidy them up, make sure they’re nice and clean um with the excess chocolate, and then I’ll pop them in the freezer in a freezer safe container. And then before Christmas, probably 2 days before, just so I know they are well and truly uh thawed out, I will bring them out of the freezer, pop them in the fridge, and let them thaw completely. I did that last year and nobody knew that they had been frozen. In fact, we tasted a couple before Christmas. We were a little bit naughty and they were delicious even straight out of the freezer. So, if you do forget to take them out, they do taste delicious straight out of the freezer. There is that batch ready to go back in the fridge. So, these ones are the top deck ones. I’m going to do chocolate. And then I’ll drizzle white chocolate over the top is what I’ll do for these. Yes, I’m making a big mess, but that’s okay. It’s part of the fun of Christmas baking. So, my peanut ones I have finished with my chocolate. So, I’ll do those now. And I’m just going to pop them on the tray. And just a little piece, that one’s huge, of Snickers on the top. That way there will be absolutely no confusing what these ones are. If you do make these peanut ones, just be aware they were trickier to roll. Um, if you feel like it’s just not working, you could all also turn this one into a slice. And if I was going to turn this one into a slice, in fact, you could turn any of these into a slice. If you go to make them and you’re having a lot of difficulty, or maybe you don’t have time to be rolling things into balls, you can always put half the mixture in the bottom of a lined slice tin, then put whatever the fillings were. So in this case, if it was this one, I’d put half this mixture or this whole batch. I would then layer pieces of Snickers over the top. And then I would add another batch. So I would have doubled the recipe essentially of the ball mixture and put it on top. Let that chill. And then you could just put chocolate straight over the top. Cut it. It would be a beautiful slice. It will be a lot less fiddly. And to be honest, I almost did that exact thing with this one because it was frustrating me. Um, it was really difficult to roll. It was not that it was too sticky, it just the rice bubbles kept falling apart. So, I like to be completely honest when I do cooking videos because a lot of the times people who create these sorts of videos don’t show you or tell you about the fails. And then sometimes you go to try these things and you wonder what’s wrong with you because it’s not working out. It’s not always you. Um in this case, this particular mix is just difficult and some things sometimes just don’t want to cooperate either. So keep that in mind. If you have trouble or you think this is going to frustrate me no end, maybe try making it into a slice. It will still be absolutely delicious. You can still control how many pieces you get out of it. But that’s just a tip for anyone who needed it. That is the Snickers balls. Okay. So, to finish off that top deck chocolate one, I am just going to get you out of the way. I’m just going to do a zigzag of white chocolate over the top because that’s what top deck is. It’s brown milk chocolate and then it’s got white chocolate on top. And Do the same for our cherry ones so that they look a bit prettier. Just like that. Okay, so thank you so much for spending time with me today. I hope you enjoyed this video. Don’t forget to hit that like and subscribe button, the hype button if it’s down there. Have a fantastic week. I hope you give some of these a try and I will catch you next time. Bye. There is the run through of all our delicious biscuit truffles for this year.

Looking for a *show-stopping* Christmas treat that’s **easy**, **budget friendly**, **kid-approved**, and absolutely *delicious*? These **Christmas Truffles** are the perfect no-bake festive dessert for beginners and busy people who still want to bless their friends and family this Christmas season!

In this video, I share **four easy truffle bases** plus creative mix-ins to make your treats unique, colourful, and totally irresistible. Whether you’re prepping ahead (they freeze beautifully!), making gifts for teachers, or baking with the kids, these Christmas truffle balls will become your new Christmas favourite.

If you enjoy this recipe, don’t forget to LIKE 👍, SUBSCRIBE ❤️, and COMMENT below your favourite truffle flavour!

#christmastruffles #biscuittruffles #christmasrecipes #nobakerecipes #budgetfriendlyrecipes #festivetreats #easychristmasdesserts #truffles #holidaybaking #kidfriendlyrecipes

My food processor:
Mistral Smart Kitchen Machine:
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Below I have linked some of my favourite kitchen appliances, tools and equipment that you will see me use regularly. Where my exact product is no longer available, I have linked an equivalent.
Souper Cubes Gift Set – Kitchen Set With 2 Tbsp, 1/2 Cup, 1 & 2 Cup Silicone Freezer Trays
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3Pack Silicone Freezer Tray with Lid,
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NB- these links are affiliate links and a small commission is paid to myself at no cost to you when you choose to purchase from these. This commission helps support my channel and allows me to continue to make Selenas Table content.

Ingredients used today:
White biscuit base:
250g pkt plain biscuits
1/2 (200g) tin condensed milk ( I used coconut)
1 tsp vanilla
40g melted butter * if required

*I used Glace cherries as my filling- 1/2 pkt.

Coated in white chocolate with white chocolate drizzle.

Chocolate Biscuit base:
1 pkt oreo biscuits
1/3 tin condensed milk
1 Tbs melted butter* if required
1 tsp vanilla

(I tripled this for all the chocolate based truffles I made today)

Gingerbread Biscuit base:
250g ginger nut biscuits (or biscoff, or gingerbread)
1/2 tsp cinnamon
1/4 tsp clove
1/4tsp nutmeg
1/2 can condensed milk

Peanut Rice base:
1 1/2 cup Rice Bubbles
1/4 cup peanut butter
2 Tbs melted butter
1/3 tin condensed milk
1 tsp vanilla

I also melted 2x 200g blocks white chocolate
3x 200g blocks milk chocolate.

The fillings I used today: snickers, aero, glace cherries, chocolate balls, pollywaffle balls, jersey caramels