Traditional recipes

Chocolate Chip Acorn Truffles

Chocolate Chip Acorn Truffles

Don't miss this kid-friendly Thanksgiving dessert

Chocolate Chip Acorn Truffles

With a cookie dough center coated in chocolate and a nifty pretzel stem, these sweet “acorns” will be the hit of the Thanksgiving dessert table.

Notes

Recipe courtesy of Nestle Toll House

Ingredients

  • 1 package Refrigerated Chocolate Chip Cookie Bar Dough, such as Nestle Toll House
  • 1 3 ounce package cream cheese
  • 1/4 Cup Semi-Sweet Chocolate Morsels, such as Nestle Toll House
  • 1/2 Teaspoon vegetable shortening
  • 1/2 Cup finely chopped or crushed pretzel pieces
  • 36 1 1/2-inch long mini pretzel twists or pretzel sticks

Servings36

Calories Per Serving67

Folate equivalent (total)35µg9%


  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

  1. Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
  2. Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
  3. Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.


  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

  1. Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
  2. Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
  3. Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.


  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

  1. Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
  2. Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
  3. Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.


  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

  1. Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
  2. Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
  3. Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.


  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

  1. Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
  2. Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
  3. Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.


  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

  1. Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
  2. Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
  3. Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.


  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

  1. Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
  2. Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
  3. Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.


  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

  1. Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
  2. Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
  3. Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.


  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

  1. Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
  2. Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
  3. Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.


  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

  1. Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
  2. Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
  3. Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.