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Reindeer surprise chocolate truffles

  • 2:15 Prep
  • 0:05 Cook
  • 20 Servings


  • 300g dark chocolate, chopped
  • 315g packet iced chocolate madeira cake (see note)
  • 2 x 125g packets Lindt Lindor Strawberries & Cream balls, unwrapped
  • 40 mini pretzels, trimmed into antlers
  • 40 candy eyeballs (see note)
  • 20 red M&M’s


  • 1
    Line a baking tray with baking paper. Place 50g chocolate in a heatproof bowl. Place over a bowl of simmering water (don’t let the bowl touch the water). Cook, stirring, for 3 minutes or until melted.
  • 2
    Meanwhile, use your fingers to crumble the cake (including the icing) into a bowl until it resembles fine breadcrumbs. Stir in the melted chocolate.
  • 3
    Use about 1 tablespoon crumbled cake mix to shape around each Lindor ball to completely enclose. Transfer to the prepared tray. Place in the fridge for 30 minutes or until firm.
  • 4
    Place the remaining 250g chocolate in the same heatproof bowl. Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir often for 5 minutes or until smooth.
  • 5
    Use a fork to dip the chocolate truffles into the melted chocolate, shaking off any excess. Return the truffles to the tray. Decorate each truffle with pretzel antlers, pressed into the cake layer, candy eyes and a red M&M nose. Place in the fridge for 20 minutes until set.

Source: taste.com.au


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