Cue Up The Episode!

Don't forget to listen to Alexandra's captivating stories of Christmas in Norway along with the rest of the Christmas Around the World series on The Storied Recipe Podcast!

Make The Recipe

Make The Truffle Mixture

1. Stir together flour and cream and cook on low heat stirring constantly.
2. Cook until hot to the touch then remove from stove. Don’t overcook the base, but heat just enough to get the flour taste cooked out.
3. Knead with powdered sugar and mix in cream of tartar and peppermint extract (enough to make a smooth dough out of the mixture). Use food coloring, add this now also.

Make The Truffle Balls

1. If you want these to be really precise, use a small cookie scoop or a scale to measure out chunks of identical size or weight.
2. Use the palms of your hands to roll each chunk into a smooth ball.
3. Place on a large baking sheet to cool.

Melt The Chocolate

1. Microwave option: Use a microwave-safe bowl that is 100% dry. Any moisture will put the chocolate at risk of seizing. Heat in 20-second increments and stir thoroughly between each increment. The final melt will often happen while stirring.
2. Melt on the stove - Add chocolate to a double boiler or a heatproof bowl over a small saucepan of water. Bring the water to boiling over medium heat, then turn it down to low. Stir the chocolate constantly until melted and smooth.

Decorate The Truffles

1. Lay parchment paper or wax paper on a large baking sheet OR under a wire rack.
2. Roll each truffle ball in melted chocolate using spoons. Alternatively, use a toothpick to dip each truffle in the chocolate.
3. Sprinkle flaked coconut on each.