Thursday, 24 November 2016

Sparkly Orange Chocolate Truffle Baubles

White Chocolate Baubles filled with Cointreau milk chocolate ganache. No ribbons. Half gold, half glittery pink.

White Chocolate Baubles filled with Cointreau milk chocolate ganache. Half glittery pink, half gold.

It's not even December yet but I couldn't wait to start making some Christmassy treats. I was really interested in making different Christmas decorations, and so thought of ways to make glittery Christmas baubles.

Spheres of white chocolate filled with a cointreau milk chocolate truffle filling. YUM. These have a lovely delicate orange flavour, and for children (or if you don't fancy using the alcohol), freshly squeezed orange juice would work really well too.

These really weren't as difficult to make as I thought they'd be. I used a cake pop mould to generate the spheres of chocolate. If you don't own one, don't worry. You can dip balls of the truffle filling in melted white chocolate - it's a little messier (great fun for children though!), and still works well.

There are loads of easy variations for the filling. Using your favourite liqueur, for example a coffee liqueur like Kahlua, would make a delectable after dinner treat. For something more child friendly, peppermint essence (around a teaspoon for the amount made here) could be added, or even dessicated coconut, nuts or dried fruit for an extra dimension of flavour.

Pink cake pop mould - makes 20 cake pops
I used a cake pop mould very similar to this one

Set of 8 Wilton Concentrated Gel Food Colourings
I purchased these Wilton concentrated gel food colourings from Lakeland (also available on Amazon)

Dr Oetker Gold Shimmer Spray
Dr Oetker Gold Shimmer spray

Makes 10 baubles


  • 200g (7 oz, 1 cup) white chocolate
  • 200g (7 oz, 1 cup) milk chocolate 
  • 100ml (7 tbsp) double cream
  • 40-60ml (3 - 4 tbsp) cointreau (or fresh orange juice), to taste
  • Concentrate red food gel colouring (for the red/pink baubles)
  • Edible pink glitter
  • Around 3 tbsp vodka or rum
  • Edible gold spray


1. Make the truffle mixture. Chop the milk chocolate finely and place in a bowl. In a small saucepan heat the double cream until you can see small bubbles forming and the cream is beginning to simmer - this will only take a few minutes.

2. Pour the cream over the chopped milk chocolate and stir until all of the chocolate has melted.

3. Add 40ml of the cointreau/orange juice and stir in. Taste the mixture - if you'd like more of a cointreau/orange kick add another 20ml.

4. Place in the fridge to firm up for 30 minutes if using cake pop moulds, and 2 hours if not.

5. Break the white chocolate into chunks and melt on full power in a microwave for 15 second bursts, stirring well after each burst.

6. Once all of the chocolate has melted, separate into two bowls. Dip a toothpick or end of a spoon into the red food colouring gel, and use this to colour one of the bowls of white chocolate a pink/red colour.

7. If using cake pop moulds:

Take a tablespoon of the pink/red chocolate and set aside (this will be used to cover the seal between the two halves). Place teaspoonfuls of the pink/red white chocolate into 10 mould halves, and use the back of the teaspoon to spread the chocolate up each side. Place in the fridge to set for 10-15 minutes

Take a tablespoon of the white chocolate (that hasn't been coloured) and set aside. Place teaspoons of this chocolate into 10 more halves, using the back of the teaspoon again to evenly spread the white chocolate up the side of each mould. Place in the fridge to set. Place in the fridge to set for 10-15 minutes.

Remove the moulds from the fridge, and add teaspoons of the truffle mixture into each white chocolate half, try to reach the top of each mould.

Stick two halves of the baubles together - the chocolate truffle mixture acts as glue. To make baubles, place each end of the ribbon in the truffle mixture of one half, then stick on the other half (effectively sandwiching the ribbon between the two halves).

Re-melt the reserved pink/red and white chocolate, and use the back of the spoon (or a finger) to cover the seal between the two halves. Place in the fridge to set.

8. If you aren't using a cake pop mould:

Once the truffle mixture is firm to the touch, remove from the fridge and roll tablespoons of the mixture into a ball shape (roughly the size of a golf ball).

Place on a tray, and if you want Christmas tree decorations, press both ends of the ribbon into the truffle mixture, making sure they are well embedded in chocolate. Chill for 10 minutes to firm up.

Dip each truffle into the white chocolate or the pink/red chocolate. The cleanest way to do this is to place a truffle on a spoon, dip it fully in the chocolate, then transfer it to a tray. The messy (and more fun way) involves getting your fingers covered in chocolate by dipping the truffles into the chocolate by hand. Either way, dip them, then place in the fridge to set (around 15 minutes).

9. Decorate the baubles:

For the gold baubles. Spray each bauble with the gold glitter spray.

For the pink/red baubles. Place a few teaspoons of the pink edible glitter in a small bowl and add the vodka or rum. Stir to evenly disperse the glitter, then use a paintbrush or small pastry brush to brush the glitter onto each pink/red bauble. Leave to dry (the alcohol will evaporate off quickly leaving lovely glittery baubles).

10. Enjoy!!


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  1. Oh how clever!! I need me some cake pop moulds on my Christmas wish list!! They look great!! Thanks for linking up to #familyfun

  2. Oh my goodness those look so impressive! I love th shimmer spray. I bet they go down a treat at Christmas. Argh I need to fix my oven so I can make a them! Definitely a recipe to pin. Thanks for sharing at #familyfun