Santa’s Red Hat Truffles are creamy dark chocolate holiday truffles wrapped in a crisp red chocolate shell and topped with white chocolate details to resemble Santa hats. These homemade truffles work well for Christmas candy trays, gifting, or holiday treat exchanges. This truffle recipe Christmas edition brings together candy truffles and festive treats in one playful December dessert.
Dome molds give these truffles their clean Santa hat shape and keep the shell uniform. The key is using just enough chocolate to coat each mold without making the shell too thick. Around 1.5 teaspoons per dome gives the best balance between structure and bite.
Chilling the shells before adding the filling makes them stable and easy to handle. Skip that step and you risk breakage or smearing later. I’ve done both. Letting them set properly makes the rest easier.
The Ganache Filling
Dark chocolate ganache gives depth and contrast. I use 200 grams of 60 percent chocolate for a rich but balanced center.
The heavy cream should just reach a simmer before it’s poured over the chopped chocolate. Let it sit a minute before stirring. Add butter and vanilla at the end. The ganache should cool to a soft pipeable texture.
You’ll know it’s ready when it slowly ribbons off a spoon and holds a soft shape. If it pours too quickly, wait. If it stiffens too much, warm it gently.
Ingredient Notes and What They Do
High-quality white chocolate forms the outer shell. Use couverture or anything with cocoa butter listed first. Avoid white chocolate chips, which often contain stabilizers.
The red comes from fat-soluble cocoa butter coloring. Never use water-based dye in chocolate. It will seize instantly.
Butter softens the ganache and gives it a clean finish. A pinch of salt brightens the flavor. Vanilla rounds it out without overpowering.
You’ll see a similar red-white color scheme used in these Santa Claus Dome Cakes, where the shape and contrast bring out the holiday feel.
Making the Truffles
Pour the melted red chocolate into dry, clean dome molds. Swirl to coat, tap out excess, and chill until fully set.
Pipe ganache into the shells, leaving space at the top. Cover with more red chocolate and smooth the surface. Chill again until firm.
Use the same method for the white chocolate rings and pom-poms. Small silicone molds make the process clean and repeatable.
This shell-filling-seal process is also the base of the Gnome Cheesecake Fluff Cups, which follow a similar layering rhythm.
How to Tell They’re Ready
The shell should feel smooth and solid with a slight snap. The truffle should hold its shape without crumbling.
If the ganache spills out or feels tacky, it needs more time to set. If the shell cracks, the truffle was too cold when sealed. Always test one before serving the full batch.
Quick Fixes
If your color streaks, reheat and stir the chocolate more slowly. If your ganache splits, add a spoon of warm cream and stir gently to bring it back.
If the shells don’t release cleanly, freeze the mold for three minutes before trying again. Always work in a dry space. Even small traces of water ruin chocolate texture.
Flavor Variations
Use milk chocolate instead of dark for a sweeter center. Keep the same ratio.
Swap vanilla for peppermint extract for a mint version. Start with just a quarter teaspoon.
Add 2 tablespoons of crushed freeze-dried raspberries into the ganache for a fruity twist. The red flecks show nicely in the sliced center.
How to Store
Keep in a cool, dry place away from heat or direct sun. Room temperature storage is best for appearance.
Store in tins with parchment for 5 to 6 days. Refrigeration changes the shine but extends shelf life.
To freeze, place in hard containers with parchment between layers. Thaw at room temp overnight.
Tips from My Kitchen
Use glossy silicone molds for better shine.
Don’t overdo the coloring. Add slowly and mix well. Test the shade on a spoon before using it all.
Brush the inside of the mold with a spoon handle to get an even layer.
Always make one test truffle start to finish to catch issues early.
Serving Ideas
Pair with Santa’s Hat Crepes for a themed dessert board.
Wrap a few in clear bags for teacher or neighbor gifts.
Serve after dinner with coffee on Christmas Eve.
Add to a tray with the White Christmas Wreath for a showpiece dessert spread.
Save and Share
Save this Santa’s Red Hat Truffles recipe to your festive treats board so you can come back to it every December.
Leave a comment if you try it or want to share a variation. I always enjoy hearing how others make it their own.
Santa’s Red Hat Truffles
These Santa’s Red Hat Truffles are the cutest Christmas truffles for your dessert tray. Coated in red and topped with a white candy pom-pom, they’re inspired by Santa’s hat and filled with creamy, rich chocolate. Perfect for gifting, these holiday truffles double as show-stopping festive treats. Add them to your Christmas candy recipes or serve at parties for a fun December bite-sized dessert. If you’re looking for easy homemade truffles, this truffle recipe Christmas edition is a hit.
Ingredients
- FOR THE RED CHOCOLATE SHELL
- 300g high-quality white chocolate, finely chopped
- Red fat-soluble cocoa butter coloring (or pre-colored red cocoa butter)
- 1 tsp neutral oil (optional, for extra shine)
- FOR THE GANACHE FILLING
- 200g dark chocolate (60–70% cocoa), finely chopped
- 150ml heavy cream
- 30g unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
- FOR DECORATION
- 100g white chocolate (for base ring and pom-pom ball)
- Small silicone dome molds (for hats)
- Small half-sphere mold (for pom-pom)
- Ring mold or piping tip (for base)
Instructions
- PREPARE THE RED CHOCOLATE SHELL: Melt the white chocolate in a double boiler or microwave in 20-second intervals, stirring between each burst, until smooth and fully melted. Stir in the red cocoa butter coloring until the mixture is evenly colored with a rich red hue. Add neutral oil if using for added shine. Pour the red chocolate into dome molds, tilting and tapping gently to coat evenly and remove any air bubbles. Invert the mold to let excess chocolate drip out, then scrape the surface clean and chill the molds for 15–20 minutes until fully set.
- MAKE THE GANACHE FILLING: Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from the heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes, then stir slowly until smooth and glossy. Add the softened butter, vanilla extract, and a pinch of salt, stirring until everything is well incorporated. Let the ganache cool at room temperature until it thickens slightly, then transfer to a piping bag.
- FILL AND SEAL THE TRUFFLES: Pipe the cooled ganache into the red chocolate shells, filling almost to the top while leaving a small gap. Cover the opening with a thin layer of the remaining red chocolate to seal the base. Gently smooth the surface and chill for 30–40 minutes until the truffles are fully set and firm to the touch.
- MAKE THE DECORATIONS: Melt the white chocolate and pour into small ring molds to create the hat trim. Pour the remaining white chocolate into small half-sphere molds to form the pom-poms. Tap the molds gently to release air bubbles and chill until both decorations are fully set and solid.
- ASSEMBLE THE HATS: Carefully unmold the red truffle domes and white chocolate decorations. Attach a white chocolate ring around the bottom edge of each red dome using a small amount of melted white chocolate as glue. Place a white pom-pom on top of each truffle, securing it with a dab of melted chocolate. Let the assembled truffles set completely before serving or packaging.
Notes
Use fat-soluble cocoa butter-based coloring to achieve a true red color in chocolate. Water-based coloring will cause chocolate to seize. For best results, use polycarbonate molds or silicone molds with a glossy finish to enhance the shine. Store finished truffles in a cool, dry place and avoid refrigerating after assembly to prevent blooming.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 302Total Fat 18gSaturated Fat 11gUnsaturated Fat 7gCholesterol 20mgSodium 56mgCarbohydrates 30gFiber 2gSugar 26gProtein 4g
