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Christmas Donuts

Christmas Donuts made to look like reindeer (specifically Rudolph)! These cute and festive donuts are simple to make and sure to be a hit this holiday season!

Try some of our most popular Christmas treats like these Christmas Oreo Truffles, easy Christmas Gifts with free printable bag toppers, or Christmas Oreo Pops.

Overhead image of the christmas donuts

Christmas Donuts

One of my favorite donut shops recently made some donuts to look like reindeers and I couldn’t resist creating my own and sharing them here! My kids went crazy for these–I mean, of course they’re delicious (a donut in a donut!), but they’re such a fun treat as well! 

These donuts make such a festive addition to a Christmas dessert (or brunch!) spread. Or they make for the perfect treat to give out to friends, co-workers, neighbors, etc.

Christmas Donuts also make for a festive Christmas breakfast–they’re quick and easy to put together plus filled with loads of sugar which is what Christmas breakfast dreams are made of! 🙂

Ingredient shot-- images of the ingredients used in this dessert

How To Make Christmas Donuts At Home

If you’re interested in making donuts from scratch, try this maple donuts recipe (or for semi-homemade donuts you’ve got to try our Air Fryer Donuts or Cronut recipe).

But to keep things as simple as possible for these Christmas donuts, I swung by our local donut shop and grabbed a mixed box of chocolate and maple glazed. If there is one flavor preferred in your family grab that flavor–these “Reindeers” are cute on chocolate or maple!

Process shots of christmas donuts-- images of the chocolate eyes being pipped onto each donut

Christmas Donuts Ingredients Needed

Beyond the maple and/or chocolate-glazed donuts, here’s what else you’ll need:

  • Mini pretzel twists. The pretzels get broken in half to create the “antlers.” Use leftover pretzels in our favorite Chex Mix Recipe or Christmas Snack Mix.
  • Mini donut holes. Grab these old-fashioned donut holes or assorted donut holes depending on the flavors you prefer.
  • M&Ms. The “nose” is a red M&M attached with melted chocolate. Grab a holiday bag of M&Ms or pick out the reds from a regular bag of M&Ms. Another alternative would be to use big red Christmas sprinkles for the nose.
  • Melted chocolate. To create the eyes and attach the M&M to the Christmas donuts, we use melted chocolate. Grab your favorite type of chocolate–milk, semi-sweet, or dark. See “quick tip” box below.

QUICK TIP

We recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store.)

Process shots-- images of all the parts being assembled to these treats

STORAGE

As with all donuts, this Christmas donuts recipe is best the same day it’s assembled. Donuts are always best fresh! If you’d like to prepare them a couple hours in advance, cover them tightly once the chocolate piping decoration has fully firmed up.

Up close overhead image of the Christmas donuts

VARIATIONS

Looking for more Christmas donuts inspiration? Use leftover donut holes to make a donut hole tree–these are stunning!

More Christmas Desserts:

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Christmas Donuts

5 from 1 vote
Christmas Donuts made to look like Rudolph! These cute and festive donuts are simple to make and sure to be a hit this holiday season!
Print Recipe

Christmas Donuts

5 from 1 vote
Christmas Donuts made to look like Rudolph! These cute and festive donuts are simple to make and sure to be a hit this holiday season!
Course Breakfast, Dessert, Snack
Cuisine American, Vegetarian
Keyword Christmas Donut flavors, Christmas Donuts, Christmas Donuts recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 donuts
Calories 384kcal
Author Chelsea Lords
Cost $8.12

Ingredients

  • 1/4 cup chocolate melts or chopped chocolate bar (Note 1)
  • 12 maple or chocolate-glazed donuts (or a combo of both!)
  • 12 old-fashioned or powdered donut holes
  • 12 mini pretzel twists, broken in half
  • 12 red M&Ms

Instructions

  • MELT CHOCOLATE: Add chocolate melts or finely chopped chocolate to a microwave-safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds until nicely melted. Once melted and smooth, use a spatula to transfer every bit of chocolate into a small plastic bag. (I use a cup to hold the open plastic bag so I can scoop the chocolate right inside). Seal the bag without air in it and cut off the very tip.
  • PIPE ON EYES: Start with piping on the "eyes." Set out all of the donuts and pipe 2 closed eye shapes on each donut.
  • FINISH: Gently press a donut hole in the center of each donut (these are not intended to be firmly attached so people can remove them for easier eating!). Use some leftover chocolate to pipe some chocolate on the back of the M&M and attach each M&M to the center of the donut hole. Break a pretzel in half and gently press into either side of the donut.
  • SERVE: Serve promptly enjoying soon after decorating (best enjoyed same day they're made).

Recipe Notes

Note 1: Chocolate: We recommend chocolate made for melting like good quality baking bars (such as Baker's, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store.) Use whatever chocolate you like best--semi-sweet, milk, or dark. (We use milk chocolate in these pictures.)

Nutrition Facts

Serving: 1serving | Calories: 384kcal | Carbohydrates: 49g | Protein: 4.9g | Fat: 19.1g | Cholesterol: 25.4mg | Sodium: 408.1mg | Fiber: 1.6g | Sugar: 2.4g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Shredded Beef Enchiladas (IP/Crockpot!)

Shredded Beef Enchiladas are made with soft tortillas loaded with refried beans, an ultra-tender shredded beef mixture, and plenty of cheese. The enchiladas are covered in a flavorful red sauce and baked to perfection! Top ’em off with your favorite enchilada toppings such as a diced avocado, diced tomatoes, fresh herbs, sour cream, or green onions.

Overhead view of a pan filled with Shredded Beef Enchiladas

Easy Shredded Beef Enchiladas

My kiddos go crazy for these Sweet Potato Black Bean Enchiladas–in fact, I’ve recently started making two pans because they love them so much–some for dinner and some for an after-school snack the next day. (Yes–they really eat them as an after-school snack!)

And then I surprised them with these Shredded Beef Enchiladas. At first the dish was met with massive disappointment since they were not the beloved vegetarian version. However, one bite later and they were hooked! My oldest will tell you he likes these even better.

And since I knew these Shredded Beef Enchiladas would be something I’d be making frequently, it was important to have a simple procedure. That is not always practical with beef–it can take a long time to cook! But thanks to the pressure cooker (or slow cooker), the beef is fairly hands-off and comes together nice and easy. This is a great dish to break apart the prep time–make the beef and sauce one day then assemble the enchiladas another day!

Process shots: season the roast and sautee in an instant pot; flip and sautee the other side; remove and set aside..

Below are our top tips to making the best Shredded Beef Enchiladas!

How To Make Shredded Beef Enchiladas

  1. Sear the beef. This adds a nice crust that creates a much deeper flavor and yield a better texture of meat. It’s so easy to sear right in the pressure cooker, but if you are using a slow cooker, sear in a separate pan first.
  2. Pressure cook. Cook the beef all the way through in a seasoned red sauce–we use short-cuts here: a taco seasoning packet and red enchilada sauce. If you’d prefer, make your own seasoning mix–see “quick tip” box below.
  3. Shred beef and assemble enchiladas. Once beef is cooked, shred it, toss with some of the sauce, and then set up an assembly line to prepare the enchiladas. Set out a tortilla, spread on refried beans, add saucy beef, sprinkle on cheese, and roll up tightly. We then use the sauce leftover in the pressure cooker to cover the enchiladas and bake to cheesy perfection!

QUICK TIP

If you prefer to make your own seasoning mix (and have a few extra minutes), try this homemade Taco Seasoning recipe; it’s our favorite!

Process shots: Add onion to the instant pot and sautee; add seasonings and continue to cook.

Using Leftover Enchilada Sauce

The sauce makes more than you’ll need for one batch of this recipe. Don’t try to cut down the sauce though–these Shredded Beef Enchiladas work best with the volume indicated in the recipe. Here are some ways we like to use leftover sauce:

Process shots: Add enchilada sauce and green chiles to the instant pot; return beef to the pot and cook; remove meat and shred.

What is the secret to good enchiladas?

  1. Use a beef chuck roast — This particular cut of beef–especially a well-marbled one–makes for the most tender and succulent beef–unbelievably good in Shredded Beef Enchiladas.
  2. The better the tortillas, the better the enchiladas! We love these unbaked tortillas by TortillaLand®. They are generally found in the refrigerated section of the grocery store near shredded cheeses. You’ll need to quickly cook them up in a skillet before adding the fillings. (Otherwise, use already cooked tortillas.)
  3. Use a tasty enchilada sauce you love. Enchilada sauce can vary greatly in flavor and heat from brand to brand. Personally, I love and recommend Old El Paso® mild red enchilada sauce (not sponsored). If you aren’t able to find this specific brand, I’d recommend tasting the enchilada sauce first and making sure it isn’t too spicy and that you enjoy the flavor.
  4. Freshly grate the cheese. For the best melt and flavor, grate cheese off the block. Pre-shredded cheese doesn’t melt as nicely.

QUICK TIP

Use leftover tortillas in our favorite easy Tortilla Pie!

Process shots: Combine cheeses and reserve 1 cup; spread refried beans on the tortilla; top with beef and cheese.

Toppings

Whatever you typically like on enchiladas will go great with this recipe for Shredded Beef Enchiladas. Below are some of our favorites: 

  • Fresh lime juice: This adds so much freshness and vibrancy!
  • Cilantro: Finely dice or just pull off a few pieces to top the enchiladas.
  • Sour cream: Fat-free or light sour cream is also a great option.
  • Avocado: Thinly sliced ripe avocado adds a nice creamy component! Guacamole is also delicious.
  • Cherry tomatoes: Dice a few ripe cherry tomatoes or add a spoonful of salsa or pico de gallo on top for some freshness.

Process shots: Tightly roll the filled tortilla; add to pan; spread enchilada sauce over the rolled tortillas; bake; remove, add more cheese and return to the oven.

Shredded Beef Enchiladas FAQs

1Should I bake enchiladas covered or uncovered?

Both! Start by covering the enchiladas with foil and baking until thoroughly heated through. Then, remove foil, add cheese and bake again uncovered. We cover them to help them bake through while keeping them from drying out.

2Do you spray the pan for enchiladas?

Yes! Spray the pan with nonstick cooking spray before filling it pup with sauce and enchiladas. Because of the longer baking time, the pan will end up pretty crusty if not sprayed.

3What is the red sauce on enchiladas made of?

We use a short-cut here: store-bought enchilada sauce. Make sure to get an enchilada sauce you enjoy and that isn’t too spicy.

4What is the best cheese to use for enchiladas?

We like a combination of sharp (or extra sharp) Cheddar cheese and Monterey Jack cheese best. Avoid using just Cheddar as it can be a little too oily in enchiladas.

5Do you put enchilada sauce in before or after cooking?

Before! The enchilada sauce makes the enchiladas saucy and delicious and we want it to be the same temperature as the enchiladas.

6What is in these enchiladas?

We start with soft flour tortillas that get loaded up with saucy shredded beef. We also add in refried beans and plenty of cheese.

7How do you make shredded beef for the enchiladas?

Use a pressure or slow cooker to cook a chuck roast in enchilada sauce. The roast will be fall-apart tender and ridiculously tasty after slow cooking all day (or pressure cooking for about an hour).

Overhead view of Shredded Beef Enchiladas on a plate.

More Delicious Recipes:

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Shredded Beef Enchiladas

5 from 1 vote
Shredded Beef Enchiladas are made with soft tortillas loaded with refried beans, an ultra-tender shredded beef mixture, and plenty of cheese. The enchiladas are covered in a flavorful red enchilada sauce and baked to perfection! Top 'em off with your favorite toppings such as a diced avocado, diced tomatoes, fresh herbs, sour cream, or green onions.
Print Recipe

Shredded Beef Enchiladas

5 from 1 vote
Shredded Beef Enchiladas are made with soft tortillas loaded with refried beans, an ultra-tender shredded beef mixture, and plenty of cheese. The enchiladas are covered in a flavorful red enchilada sauce and baked to perfection! Top 'em off with your favorite toppings such as a diced avocado, diced tomatoes, fresh herbs, sour cream, or green onions.
Course Dinner, Main Course
Cuisine Mexican
Keyword shredded beef enchilada recipe, Shredded Beef Enchiladas
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 4 servings (2 enchiladas per serving)
Calories 888kcal
Author Chelsea Lords
Cost $18.34

Ingredients

  • 2 tablespoons olive oil, divided
  • 2.25 up to 2.5 lbs. beef chuck roast
  • 1 large yellow onion, diced
  • 1 pkt. taco seasoning (or homemade--see Note 1)
  • 2 cans (10 oz. EACH) mild red enchilada sauce (Note 2)
  • 1 can (4 oz.) mild diced green chiles
  • 1 can (16 oz.) refried beans
  • 8 large flour tortillas (Note 3)
  • 1-1/2 cups each: freshly grated sharp Cheddar cheese, Monterey Jack cheese
  • Optional toppings for serving: fresh cilantro, fresh lime, avocado or guac, pico, sour cream

Instructions

  • INSTANT POT: (To use slow cooker, See Note 4). Plug in Instant Pot and press the "sautĂ© button." Wait until it reads "HOT." Meanwhile, remove chuck roast from packaging and pat dry all over with paper towel. Season all over with salt and pepper (I add 1-1/2 tsp salt & 1 tsp pepper).
  • SEAR ROAST: Once the instant pot reads "HOT", add 1 tablespoon olive oil. Then place the seasoned chuck roast in the pot (press so it's all in one even layer touching bottom of pot). Brown for 7 minutes on each side without flipping or moving at all in between. The roast may look blackened or even burnt, but don’t worry; that's how it's supposed to be! Remove and set aside on a cutting board. Top with foil and let rest.
  • PRESSURE COOK: Add the remaining 1 tbsp oil to the instant pot along with the diced onion. SautĂ©, scraping up browned bits at the bottom of the pot (otherwise you'll get a "burn" warning). SautĂ© for about 3 minutes and then add in seasonings and sautĂ© another minute. Finally add in both cans of enchilada sauce and undrained green chiles and stir. Return roast along with any juices accumulated on plate. Submerge under liquid. Seal pressure cooker, setting valve to "sealed". Pressure cook on manual mode for 45 minutes then allow for a slow/natural release for 25 minutes.
  • SHRED BEEF: Once the beef is cooked, remove it to a plate and let slightly cool. Preheat the oven to 350 degrees F. Shred beef with two forks, discarding all of the fat. Briskly whisk the sauce left in the Instant Pot (seasonings tend to settle at the bottom) and taste, adding extra salt/pepper if needed. Add 1 cup of the sauce to the shredded beef and stir.
    Spread another 1/2 cup sauce on the bottom of a well-greased 9x13-inch pan.
  • CHEESE: In a medium-sized bowl, toss together the sharp Cheddar and Monterey Jack cheeses. Remove 1 cup of the cheese and set aside for topping enchiladas later.
  • ASSEMBLE ENCHILADAS: Set out 8 large tortillas. Divide the can of refried beans evenly by spreading about 2 tbsps down the center of each tortilla. Next, evenly divide the saucy shredded beef right on top. Evenly divide the remaining cheese over the beef. Tightly roll up each tortilla then place (seam side down) on top of the sauce in the prepared pan. Briskly whisk enchilada sauce again and pour 2 cups evenly on top of enchiladas (you'll have a bit leftover enchilada sauce--See Note 5). Cover pan with foil and bake for 30 minutes. Remove from the oven and top evenly with the 1 cup of the cheese that was set aside. Return to the oven for 5-10 minutes or until cheese is melted.
  • GARNISH: Let the enchiladas rest for 5-10 minutes before serving. Then serve, topped with your favorite toppings.

Video

Recipe Notes

Note 1: Homemade taco seasoning: Combine the following and use in place of the package: 1 tablespoon ground chili powder, 1 teaspoon each: ground cumin, paprika and 1/2 teaspoon each: onion powder, garlic powder, dried oregano, fine sea salt, pepper
Note 2: Enchilada sauce: This ingredient can vary greatly in flavor and heat from brand to brand. Personally, I love and recommend Old El Paso® mild red enchilada sauce. If you aren’t able to find this specific brand, I’d recommend tasting the enchilada sauce first and making sure it isn’t too spicy and that you enjoy the flavor.
Note 3: The better the tortillas, the better the enchiladas! We love these unbaked tortillas by TortillaLand®. They are generally found in the refrigerated section of the grocery store near shredded cheeses. You'll need to quickly cook them  in a skillet before adding the fillings. (Otherwise use already cooked tortillas.)
Note 4: How to cook the beef in a slow cooker:
  • PREP BEEF: Remove chuck roast from packaging and pat dry all over with paper towel. Season with salt and pepper (I add 1-1/2 tsp salt & 1 tsp pepper).
  • CHAR BEEF: Warm 2 tablespoons of olive oil in a large Dutch oven (or oven-safe, heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the beef. Brown for about 5 minutes or until you get a nice crust and it releases easily from the pan when lifted. Flip and brown for another 5 minutes. Don't skip this step-- we are adding layers of flavor here. Once the beef is nicely seared with a good crust, remove it from the Dutch oven and place it in the slow cooker. Reduce heat to low, add in 1 more tablespoon oil and add onion. SautĂ© for 3 minutes, add seasonings and sautĂ© another 1 minute. Stir in 1 can enchilada sauce and scrape up any browned bits in the pan. Transfer all of this mixture into slow cooker along with the other can of enchilada sauce and undrained can of green chiles. 
  • COOK: Cover and cook on LOW for 7-9 hours or until beef is very tender and succulent. Alternatively, cook on high for 5-7 hours. (We don't find the beef as tender when cooked on high, but it works.). Now go back to recipe above following step 4 and on!
Note 5: Leftover enchilada sauce: The sauce makes more than you'll need for one batch of these enchiladas. Don't try to cut down the sauce volume--we need it for the beef to cook properly. Check out the post for ways to use leftover sauce!

Nutrition Facts

Serving: 1serving | Calories: 888kcal | Carbohydrates: 62.5g | Protein: 67.1g | Fat: 40.1g | Cholesterol: 172mg | Sodium: 2566mg | Fiber: 13g | Sugar: 13g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Eggnog Recipe

Our favorite homemade Eggnog Recipe combines milk and cream with egg yolks, sugar, nutmeg, and vanilla extract to create an irresistible holiday beverage.

Browse through our list of the top 50 cookie recipes to serve alongside this delicious beverage!

What is Eggnog?

Eggnog (also known as “egg milk punch” or “milk punch”) is a sweetened dairy-based beverage that is creamy and rich. It is traditionally made with milk, cream, sugar, egg yolks, and nutmeg. Our Eggnog Recipe adds in some vanilla, cinnamon, and salt to add even more flavor and nuance!

What Is Eggnog Supposed To Taste Like?

It is supposed to be very creamy and sweet with a hint of spice from the nutmeg and cinnamon. I think it tastes a little bit like a (thin) vanilla custard or the creme brĂ»lĂ©e “batter” before it is baked!

Image of a cup of eggnog

The Ultimate Holiday Drink!

A few years back at a holiday party, the hostess made homemade Eggnog. As someone that usually passes up the holiday eggnog from the stores, I reluctantly took a cup. But one sip and I was hooked! After devouring every last drop (and stealing a few sips from my husband’s glass), I knew it was something I had to start making at home.

We all know nothing compares to homemade, but that is especially true with this beverage. Homemade Eggnog is the best! (No need to ask Siri “where to buy eggnog” ever again!) 

Process shots-- images of the cream, milk, salt, and nutmeg being combined and then eggs and sugar being whisked together

Below are all the Eggnog Ingredients and why each ingredient makes it into this beverage!

What Is Eggnog Made Of?

  • Whole Milk. For maximum flavor, richness, and thickness, we recommend whole fat milk. 2% will also work here, but avoid 1% or skim milk.
  • Heavy Whipping Cream. Along with the milk, the cream helps thicken and ensure a rich flavor.
  • Egg Yolks. Here’s where we get the “egg” in eggnog! The yolks add flavor and thickness. Save those whites to use in recipes calling for egg whites. Or throw a few in your scrambled eggs in the morning for some extra protein.
  • Nutmeg, Cinnamon, and Vanilla. These ingredients add a lovely depth of flavor and give this beverage a “holiday touch.”
  • Salt. Yes, even in a sweet beverage! Salt actually works to balance the sweetness out and enhance the overall flavor. Just a teeny bit is all you need!
  • Alcohol. See Below.

What Alcohol Is In Eggnog?

Eggnog is typically made with rum, brandy, or bourbon.

We make this Eggnog non alcoholic so the kiddos can all enjoy it, but if you’re serving at an adult-only party feel free to get creative here. Also, if you’re not someone that enjoys overly sweet beverages note that the higher the alcohol level, the more it will cut through the sweetness of the rest of the ingredients.

Process shots eggnog-- images of the eggs and cream mixture being mixed together

The full recipe card is below, so here we’ll share our top tips for preparing this delicious Homemade Eggnog Recipe!

How To Make Eggnog

  • Temper eggs gradually. We temper the eggs which means we’re bringing the egg temperature up slowly as to not cook the eggs. Take your time adding the cream to the eggs and whisking until totally smooth. Don’t rush this process or you may end up with scrambled eggs!
  • Cook the beverage to 160 degrees F. I like to make sure by using a candy thermometer. Here is the candy thermometer I use and would highly recommend adding to your kitchen. (Then make our favorite Buttercrunch Candy or Honeycomb Candy!)
  • Strain the mixture. To ensure an ultra smooth and creamy Eggnog, pour it through a mesh strainer. Thoroughly chill before enjoying!

Process shots of egg nog-- images of the mixture being heated through to thicken and then strained to chill

Eggnog FAQs

1Do you drink eggnog hot or cold?

Eggnog is typically served cold, but you can choose to heat it if you’d like after a day of playing outside in the cold!

2Is eggnog made with raw eggs?

Yes, but it is made food safe by first tempering and then simmering the eggs until safe to consume.

3What is the best way to enjoy eggnog?

We like it best chilled with a sprinkle of cinnamon on top. It’s such a sweet and rich beverage that it is great on its own served for dessert.

That said, it also lends well to being served alongside other holiday sweets like baked goods (think what you’d eat with a glass of milk.)

Try a glass of eggnog with warm pastries or cookies.

4Is drinking eggnog good for you?

5How long does eggnog last?

Homemade eggnog typically lasts up to a week (with very fresh ingredients) if stored in an airtight container in the fridge. If it smells “off” it is likely no longer good to consume.

Overhead image of the homemade eggnog

More Seasonal Favorites

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Eggnog

5 from 1 vote
Our favorite homemade Eggnog Recipe combines milk and cream with egg yolks, sugar, nutmeg, and vanilla extract to create an irresistible holiday beverage.
Print Recipe

Eggnog

5 from 1 vote
Our favorite homemade Eggnog Recipe combines milk and cream with egg yolks, sugar, nutmeg, and vanilla extract to create an irresistible holiday beverage.
Course Appetizer, beverage, Drinks
Cuisine American, Vegetarian
Keyword Eggnog, Eggnog recipe
Prep Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 servings (it's rich!)
Calories 244kcal
Author Chelsea Lords
Cost $4.12

Ingredients

  • 9 large egg yolks (Note 1)
  • 3/4 cup white, granulated sugar
  • 1-1/2 cup heavy whipping cream
  • 3 cups whole milk
  • 3/4 teaspoon ground nutmeg
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon pure vanilla extract
  • For topping: ground cinnamon and whipped cream (optional)
  • Optional: alcohol (Note 2)

Instructions

  • CREAM & MILK: In a large nonstick pot set over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a simmer (but don't boil).
  • EGGS & SUGAR: Meanwhile, in a large bowl, add the egg yolks only (save whites for another recipe or discard--Note 1) and white sugar. Use a whisk to whisk until combined.
  • TEMPER THE EGGS: While whisking the egg mixture constantly and vigorously, scoop and very gradually pour in 1/2 cup of the hot cream mixture into the eggs. Repeat adding another 1/2 cup hot cream into eggs (gradually while whisking constantly) until incorporated. Repeat this process adding a total of one more cup.
  • RETURN TO STOVE: Once the eggs are tempered, gradually pour the egg mixture back into the pot on the stove. Add it slowly while whisking constantly! Whisk constantly for a few minutes or until you can feel the mixture slightly thicken (or it hits 160 degrees F on a thermometer). Don't worry--it thickens more as it cools.
  • CHILL: Remove pot from heat and stir in the vanilla. If adding alcohol, add now too. Place a fine mesh strainer over a pitcher or another container and pour the eggnog through strainer. Cover container with plastic wrap and chill in the fridge until fully cooled, about 3 hours.
  • SERVE: Pour into small glasses (it's rich!) and top with a sprinkle of cinnamon OR a doll-up of whipped cream and sprinkle of cinnamon. Enjoy cold!
  • STORE: Store leftover eggnog in an airtight container in the fridge for up to 1 week.

Recipe Notes

Note 1: Eggs: We use only the yolks of the eggs in this recipe. We like to save leftover whites to add to breakfast the next morning (throw in a couple in an omelette, scrambled eggs, this Egg Skillet, or Egg Wrap). If you don't want to use them in a savory application, you've got to try these Meringue Cookies--they're one of our favorites!
Note 2: Alcohol: A traditional eggnog recipe is typically made with rum, brandy, or bourbon. We make this Eggnog non alcoholic so the kiddos can all enjoy it, but if you're serving at an adult-only party feel free to get creative here. Also, if you’re not someone that enjoys overly sweet beverages note that the higher the alcohol level, the more it will cut through the sweetness of the rest of the ingredients.

Nutrition Facts

Serving: 1serving | Calories: 244kcal | Carbohydrates: 24.7g | Protein: 6.8g | Fat: 13.3g | Cholesterol: 234.8mg | Sodium: 90.4mg | Sugar: 24.2g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

Tiramisu

Tiramisu is a coffee-infused Italian dessert made with ladyfingers dipped in coffee and layered with a whipped mascarpone and egg mixture. Tiramisu is topped with cocoa and is an absolutely stunning dessert!

Image of Tiramisu on a plate

The Perfect Tiramisu Recipe

I’ve shared quite a few recipes from our time in Italy and from the cooking classes we took, yet I’ve failed to share one of the most iconic desserts — Tiramisu. This dessert is one of my all-time favorites and I ordered it at every chance in Italy. And finally, it’s getting the spotlight today!

While this recipe is fairly authentic (and closely based off a recipe we were given in a cooking class), I have adapted it a bit by adding in some whipped cream (which isn’t in the traditional recipe). The cream adds just a bit more to the mascarpone-egg mixture in ways of flavor and texture. You can certainly leave it out for a more traditional recipe, but now that I’ve had it, I can’t make it without this addition!

QUICK TIP

Browse through some of the Italian recipes we made in the cooking classes while visiting — this BruschettaApple Fennel SaladPepperoni SaporitiGelato, and Beef Ragu.

Ingredient shot-- images of the ingredients used in this dessert

Let’s start with concerns about eating this dessert since it does contain raw eggs:

Is Tiramisu Safe To Eat?

Authentic Tiramisu has always been made with raw eggs (and in our cooking class, Nonna Ciana dramatically shook her rolling pin when asked if the eggs needed to be tempered — “Never!” She insisted).

However, as the recipe migrated across the world in years past, concerns of safety arose and many people started to adapt the recipe by tempering the eggs over a water bath.

With the safety standards of most of today’s mainstream stores, raw pasteurized eggs aren’t a huge risk or concern for most people*. In fact, if you’ve ever enjoyed tiramisu or chocolate mousse in a restaurant, a spoonful of raw cookie dough, or perhaps a homemade creamy sauce or mayo, you’ve consumed raw eggs. 

*The risk to healthy adults is fairly low, but it is recommended that pregnant women, individuals with health concerns, or young children avoid foods made with raw eggs.

Process shots of making Tiramisu-- images of the egg yolks and sugar being beat together and then mascarpone and vanilla being added

What Is Tiramisu Supposed To Taste Like?

There are so many contrasting, yet beautifully complementary flavors going on in this dessert–which is probably why it is such a unique and popular dessert!

We’ve got the dark unsweetened cocoa, rum, and black coffee, all contrasted with a light, creamy, and sweet mascarpone cream layer. The sponge-like texture of the ladyfingers allow the cookies to absorb the coffee and infuse a lovely flavor throughout.

Overall, you get a sweet and creamy coffee flavor: the cream has an ultra-smooth mouthfeel and the coffee-infused ladyfingers soften to the perfect cake-like consistency (just like an icebox cake!). 

QUICK TIP

Is Tiramisu supposed to be soggy? No, it is not intended to taste at all soggy, but the cookies are supposed to soften to a cake-like consistency. The coffee dip and cream layers soften the cookies replacing the crispness with a sponge-like cake texture.

Process shots-- images of the cream mixture being transferred to a bowl

Several ingredients worth discussing in further detail below:

What Is In Tiramisu?

  • Espresso powder: We love using this espresso powder to get the strong flavor we dip the cookies in. Add leftover powder (a teaspoon or two) into your favorite chocolate dessert recipes (like this Chocolate Cake Recipe or Brownie Recipe) to enhance the chocolate flavor without it tasting like coffee!
  • Ladyfingers: Your local grocery store may carry these cookies, but I’ve never had any luck! We order them online — we’ve tried these, these, and these.
  • Mascarpone cheese: It’s similar to cream cheese but uses a base of whole cream rather than milk (so you know this is going to be good!). There isn’t a substitute that will work here. Avoid any low-fat versions which are likely to make the cream layer runny.
  • Heavy cream: As mentioned earlier, I like to add whipped cream to the egg + mascarpone mixture. Admittedly this is not in an Italian classic Tiramisu recipe. This recipe is still delicious without the cream, so you can leave it out if desired. So why do I add it in? I’ve made it both ways and tasted side by side. I personally love what the cream adds. It delivers a slightly thicker layer with a rich creamy sweetness that only further emphasizes the richness of the egg + mascarpone mix. The cream makes this dessert deeply indulgent tasting!

Process shots of Tiramisu-- the heavy cream being whipped and then the whipped cream being added to the mascarpone mixture

There are four main parts of this recipe to prepare and then it’s all about assembly! Here’s a quick breakdown:

How To Make Tiramisu

  1. Prepare the egg yolks + mascarpone mixture. We’ll be using the stand mixer for these three mixtures, starting with beating together the egg yolks and sugar. Once this mixture is thickened, gently fold in the mascarpone and vanilla.
  2. Prepare the cream layer. Use the stand mixer again to beat the cream to medium peaks. This means the peaks aren’t fully stiff, but aren’t falling over completely either. Here’s a helpful graphic!
  3. Whip the egg whites. Last, but not least, whip the egg whites with some salt until foamy. Fold this mixture gently (to retain the air) into the cream mixture.
  4. Prepare the coffee + ladyfinger layer. Use a wide shallow bowl that can fit the full ladyfinger in the bowl for optimal dipping. The cookie gets a very quick dunk and is then layered into the pan and topped with the cream layer.

Process shots-- images of egg whites being whipped and then the lady fingers being dipped in the coffee

Recipe Tips

  • Dip the cookies very briefly — we don’t want to soak them at all or it will make the entire Tiramisu soggy.
  • Mascarpone temperature. If it is too warm, the marscapone will likely curdle in this recipe. On the flip side, if it is too cold it won’t integrate as nicely. I take it out of the fridge when starting to work on this recipe so that it reaches the proper temperature.
  • Don’t over-beat the cream. Medium peaks are defined as not soft peaks, but not stiff. It’s right in between which will yield the perfect consistency.

Process shots-- images of the layers being created for the Tiramisu

Tiramisu FAQs

1What is Tiramisu?

Tiramisu is an Italian, coffee-flavored dessert layered with coffee-soaked cookies (ladyfingers) and a creamy mascarpone mixture.

2Will Tiramisu keep you awake?

One slice is most likely not enough caffeine to keep you up at night. Tiramisu is spiked with just a touch of espresso, and especially if only enjoying one slice, that’s not very much.

3Does all Tiramisu have coffee?

Yes, coffee delivers the quintessential flavor of Tiramisu. The name actually means” cheer me up” which the espresso soaked ladyfingers are intended to do!

4Why is Tiramisu so soft?

The cookies are supposed to soften fully to a cake-like consistency.

That said, if it is runny or liquidly it’s  likely one of the following reasons:

  • low-fat/low-quality mascarpone cheese
  • over-beating the mixtures which can create separation and seepling
  • over-saturated ladyfingers

5How to pronounce Tiramisu?

tee·ruh·mee·soo (practice here)

6Does Tiramisu have raw eggs?

Yes, in traditional recipes, you’ll find raw egg yolks and raw egg whites. They add richness and flavor to the cream layer. With today’s safety standards and especially if you use pasteurized eggs, the risk of getting sick for a healthy adult is low.

7Does Tiramisu have alcohol?

Traditionally it does. The recipe calls for rum or coffee liquor. If you’d like to leave it out, no problem. Just skip it (no changes necessary).

Process shots-- images of the cream layer being added on top and it all being chilled

STORAGE

Storage

Tiramisu is a moist dish that is particularly sensitive to temperature because of the cream layer. Promptly return any leftovers, tightly covered, to the fridge consume within 3-4 days. You can freeze it, but because of the dairy in it it is prone to weeping or separation upon being thawed.

Image of a slice of Tiramisu on a plate with a bite out of it

QUICK TIP

Serving up Tiramisu

Use a sharp knife for cutting slices. I like to run the knife under hot water, quickly dry it off, and then make a cut. Repeat for each cut.

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Tiramisu

5 from 1 vote
Tiramisu is a coffee-infused Italian dessert made with ladyfingers dipped in coffee and layered with a whipped mascarpone and egg mixture. Tiramisu is topped with cocoa and is an absolutely stunning dessert!
Print Recipe

Tiramisu

5 from 1 vote
Tiramisu is a coffee-infused Italian dessert made with ladyfingers dipped in coffee and layered with a whipped mascarpone and egg mixture. Tiramisu is topped with cocoa and is an absolutely stunning dessert!
Course Dessert
Cuisine Italian
Keyword Tiramisu
Prep Time 35 minutes
Chilling Time 6 hours
Total Time 6 hours 35 minutes
Servings 12 -16 servings
Calories 280kcal
Author Chelsea Lords
Cost $7.45

Ingredients

  • 1/4 cup + 1 tablespoon instant espresso powder (Note 1)
  • 3 large pasteurized eggs, separated (at room temperature)
  • 1/2 cup white granulated sugar
  • 1 container (8 oz.) mascarpone cheese (Note 2)
  • 1-1/4 teaspoon pure vanilla extract (or 1 teaspoon vanilla paste)
  • 3/4 cups cold heavy whipping cream
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons dark rum, brandy, or coffee liqueur (skip for alcohol-free)
  • 1 package (7 oz.) ladyfingers (savoiardi or pavesini -- Note 3)
  • 1 tablespoon dutch-process cocoa powder, separated

Instructions

  • PREP: See Note 1. Set coffee mixture aside in a shallow bowl that has plenty of room to dip the entire cookie at once. Lightly grease an 8x8-inch pan with cooking spray, set aside for now. Separate 3 eggs -- yolks from whites. Add yolks to a bowl attached to a stand mixer and whites to a separate bowl for now. Take the mascarpone out of the fridge.
  • EGG YOLKS: Pour sugar on top of the egg yolks. Attach whisk attachment and beat at high speed for 6 for 10 minutes or until it color changes to a very light (almost white) yellow and becomes quite thick. Scrape sides occasionally as needed. Turn off mixer then use a spatula to scrape in all of the mascarpone. Add in vanilla paste or extract. Beat on low speed just until combined and smooth. Use a spatula to scrape all of this mixture to a separate very large bowl.
  • CREAM: No need to clean out stand mixer bowl or whisk yet. To the stand mixer bowl, add in heavy cream (cold--straight from the fridge) and beat, still with whisk attachment, at high speed 6 for 3 minutes or until medium peaks form (not soft, but not stiff/hard -- here's a helpful graphic). Be careful to not over-beat. Use a spatula to gently mix the cream into the egg yolk mixture. Now wash out the stand mixer bowl and whisk being sure to thoroughly dry both.
  • EGG WHITES: Add egg whites and salt to stand mixer bowl. Beat on high speed 6 until eggs are stiff, bright white, and foamy, about 2-3 minutes. Add 1/2 of the egg whites to the cream mixture and very gently fold into the mixture with a spatula. When mostly incorporated, add the rest of the egg whites and again very gently fold the egg whites into the mixture to combine.
  • DIP COOKIES: If using, add in the liquor to the coffee and stir. Very quickly dip one cookie at a time in the mixture (don't soak at all!) and then place in the pan. Line the base of the pan, breaking cookies apart to fit if needed.
  • ARRANGE: Spread half the cream mixture on top. Through a fine mesh sieve, sprinkle Sift 1/2 tablespoon cocoa powder through a fine-mesh sieve onto the top. Then repeat -- cookies dipped in coffee followed by the remaining cream mixture. Cover tightly with plastic wrap and place in the fridge for 6-8 hours, preferably overnight.
  • ENJOY: Right before serving, sprinkle the remaining 1/2 tablespoon cocoa powder on top through a fine mesh sieve. Cut into pieces, serve, and enjoy! (To get clean cuts: use a sharp knife. Run the knife under hot water, quickly dry it off, and then make a cut. Repeat for each cut.)

Video

Recipe Notes

Note 1: Espresso: Boil 1-1/4 cups water; whisk in 1/4 cup + 1 tablespoon instant espresso powder. Set aside to cool to room temperature. (This is much stronger than brewed espresso which is what we are going after for this dessert. An okay substitute: very strongly brewed coffee).
Note 2: Mascarpone: Avoid any low-fat/low-quality versions which are likely to make the cream layer runny. Typically you can find mascarpone in the dairy case. It's best the eggs and mascarpone is at room temperature, but it shouldn't sit out longer than 15-20 minutes or it could get too warm and break.
Note 3: Ladyfingers: Your local grocery store may carry these cookies, but I've never had any luck! We order them online -- we've tried these, these, and these. Only use the crunchy ladyfingers, cake-style ladyfingers will get too soft.

Nutrition Facts

Serving: 1serving | Calories: 280kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 113mg | Sodium: 81mg | Potassium: 273mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 635IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Peppermint Cookies

4-ingredient Peppermint Cookies are the tastiest holiday treat! They look so fancy, but couldn’t be easier to make! Add these treats to a cookie platter or gift ’em out!

Want homemade peppermint cookies? Try our Soft Frosted Peppermint Sugar Cookies or Chocolate Peppermint Cookies Recipe

Image of the peppermint cookies stacked on top of eachother

Easy Peppermint Cookies

I’m all about baking from-scratch–it’s one of my favorite things to do! But during the business of the holidays, I sure appreciate a good short-cut and know many of you feel similarly. These peppermint cookies are just that kind of short-cut.

They look beautifully festive, taste positively amazing, and take a fraction of the time that baking cookies from scratch will require. (Or, at least, a fraction of the time these fancy Cut Out Sugar Cookies take!)

Process shots-- images of the candy canes being smashes

Peppermint Cookies Recipe Ingredients

  • Mint/Grasshopper Cookies. Grab a package of fudge mint or grasshopper cookies. If you’d prefer to make your own grasshopper cookie, try this thin mint cookie recipe from my friend Sally!
  • White Chocolate. We recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store–we like using melts best for ease!). Avoid chocolate chips–see “quick tip” below.
  • Coconut oil. I like to add a touch of oil or shortening to the chocolate. It helps to smooth out the chocolate and makes coating the cookies in chocolate easier. If you find the chocolate is too thick and won’t coat the cookies smoothly, add a touch more oil.
  • Candy canes OR peppermint bark. We like topping the dipped cookies with a sprinkle of crushed candy canes or finely chopped peppermint bark chocolates (or homemade peppermint bark). This is an optional, but fun, addition that adds flavor and texture while also making the cookies look even fancier!

QUICK TIP

Why can’t I use chocolate chips? Chocolate chips/baking morsels have stabilizers that keep them from melting as nicely (which is good when you want them to retain their shapes for cookies!).

Process shots of peppermint cookies-- images of the cookies being dipped in white chocolate

How To Crush Peppermint

Before starting on the cookie coating, crush the peppermint so it’s ready to go!

Both candy canes and hard peppermint candies work. For these peppermint cookies, we want coarse, not fine crumbs/powder. The best way we’ve found to do this is to add the unwrapped candies to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed), seal the bag without air in it, and then crush with a rolling pin or meat mallet until coarse crumbs are formed. Using a blender or food processor can leave you with candy dust, and that’s not what we’re after here.

How To Make Peppermint Cookies

  1. Start by freezing the mint cookies. Mint cookies are coated in a thin chocolate coating, so if they’re warm, that chocolate coating will melt off when it comes in contact with the melted white chocolate.
  2. Microwave the chopped chocolate or chocolate melts in sturdyheat–safe bowls instead of using plastic or melamine. 
    1. To avoid scorching the chocolate, microwave for 15 seconds at a time, and stir for at least 15 seconds between each microwave burst. Remember, the chocolate is still melting from residual heat even after it has been removed from the microwave.
    2. It’s important the chocolate never gets too hot! We want it nice and melted, but as close to room temperature as possible (again, we don’t want to melt the chocolate off the mint cookies).
  3. Coat cookies in melted chocolate and garnish (if desired)! I like to spoon the melted chocolate over the cookie which, again, keeps that chocolate layer from melting off into our pretty white chocolate!

Image of the peppermint cookies stacked on top of eachother

STORAGE

Chocolate Peppermint Cookies Storage

These cookies are best eaten within a week. Store in a tightly sealed container in a cool, dark place at room temperature. They don’t need to be refrigerated, but are tasty that way too!

More Holiday Cookies

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Peppermint Cookies

5 from 1 vote
4-ingredient Peppermint Cookies are the tastiest holiday treat! They look so fancy, but couldn't be easier to make! Add these treats to a cookie platter or gift 'em out!
Print Recipe

Peppermint Cookies

5 from 1 vote
4-ingredient Peppermint Cookies are the tastiest holiday treat! They look so fancy, but couldn't be easier to make! Add these treats to a cookie platter or gift 'em out!
Course Dessert, Snack
Cuisine American, Vegetarian
Keyword peppermint cookies, peppermint cookies recipe
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 40 cookies
Calories 75kcal
Author Chelsea Lords
Cost $6.12

Ingredients

Instructions

  • PREP: Line a large sheet pan with parchment paper (or foil). Place the mint cookies in the freezer for at least 30 minutes (the longer they spend in the freezer, the better).
  • CRUSH PEPPERMINT: Add the unwrapped candy canes to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed). Seal the bag without air in it, and then crush with a rolling pin or meat mallet until coarse crumbs are formed. Set aside.
  • MELT CHOCOLATE: Combine white chocolate melts and oil in a microwave-safe bowl. Microwave in bursts until fully melted. Let cool a bit so it's not hot, but warm. (If the chocolate is too hot it will melt the chocolate on the mint cookies).
  • COAT COOKIES: Working with a few cookies at a time (leaving the rest in the freezer), coat in chocolate. I dip a fork in the chocolate then place a cookie on top of the dipped fork. With my other hand and a spoon, I spoon the melted chocolate over the fork. I tap the fork a few times to get the chocolate smooth and then drag the fork across the edge of the bowl to remove excess chocolate. I use a knife to push the cookie off of the fork and back onto the lined sheet pan. Work quickly so the chocolate on the cookie doesn't have a chance to melt into the white chocolate. (See Note 4 for "Troubleshooting")
  • ADD CRUSHED CANDY CANES: Working quickly, before the white chocolate has a chance to harden, sprinkle crushed peppermint on top of the cookies (add to preference). Repeat process of coating one cookie at a time in chocolate and then topping that cookie with crushed candy canes until all the cookies have been decorated. Allow dipped cookies to harden at room temperature (not fridge/freezer).
  • STORAGE: These cookies are best eaten within a week. Store in a tightly sealed container in a cool, dark place at room temperature. They don't need to be refrigerated, but are tasty that way too!

Recipe Notes

Note 1: Mint/Grasshopper Cookies: Grab a package of fudge mint or grasshopper cookies. If you'd prefer to make your own grasshopper cookie, try this thin mint cookie recipe from my friend Sally!
Note 2: White Chocolate: We recommend chocolate made for melting like good quality baking bars (such as Baker's, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store--we like using melts best for ease!). 
Note 3: Candy canes OR peppermint bark. We like topping the dipped cookies with a sprinkle of crushed candy canes or finely chopped peppermint bark chocolates. This is an optional, but fun, addition that adds flavor and texture while also making the cookies look even fancier!
Note 4: Trouble-Shooting:
  • If the chocolate is too thick and not coating cookies well, add 1/2 teaspoon additional coconut oil.
  • If chocolate begins to harden while dipping, reheat the melted chocolate in the microwave for another 15 seconds. (Depending on how quickly you work or how fast the chocolate is hardening, you might have to re-melt the chocolate a few times.)
  • If the chocolate coating on the mint cookies are melting into the white chocolate, freeze the cookies for longer or let the white chocolate cool a bit.

Nutrition Facts

Serving: 1serving | Calories: 75kcal | Carbohydrates: 10.4g | Protein: 0.8g | Fat: 3.8g | Cholesterol: 0.1mg | Sodium: 18.8mg | Fiber: 0.7g | Sugar: 7.6g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Chocolate Truffles

Chocolate Truffles combine chocolate, cream, and a few flavor enhancers to deliver a velvety smooth, rich, indulgent confection. These fancy treats can be quite expensive to purchase, but couldn’t be easier to make at home! Truffles make an impressive gift for friends or to serve to guests.

What Are Chocolate Truffles?

They’re a type of chocolate confection made by combining chocolate and cream. The combination forms a soft, rich chocolate ganache that is rolled into a ball. The ball is then coated in a thin layer of chocolate or rolled in powdered sugar, cocoa powder, coconut, nuts. etc. Truffles are kind of like fudge taken to the next level of decadence.

QUICK TIP

What do chocolate truffles have in common with savory truffles? Nobody’s going to confuse rich chocolate with a fungus that grows underground, right? There’s a little more to this story than you might think. Chocolate truffles (aka sweet truffles) were named after the truffle fungus (aka savory truffles) because the chocolate kind resembles the fungus ones. Seriously? Yes, that’s how chocolate truffles got their name!

A bowl of Chocolate Truffles

Easy Chocolate Truffle Recipe

Chocolate Truffles can be complicated to make, but my intent with this recipe is to make the process as easy as possible.

We do this by using Ghirardelli® chocolate-flavored melting wafers. While most chocolate truffles recipes will call for the most expensive chocolate possible, I find it isn’t necessary for made-at-home truffles. This chocolate is still rich and indulgent tasting, but ultimately, it’s so much easier to work with. Plus, you don’t need to mess with finely chopping the chocolate or tempering it. I think you’ll be amazed at how simple the process is with these wafers!

Image of all the ingredients used in this treat

How To Make Chocolate Truffles

The full recipe is below, but here are our top tips for recipe success:

  • Don’t rush the chilling time. The mixture needs to be soft enough to scoop out of the bowl while remaining firm enough to roll in balls. If the chocolate has chilled longer than indicated, just leave it out a bit (30 minutes or so) at room temperature to get it to a scoopable consistency.
  • Don’t freeze the chocolate; it will ruin the mixture.
  • Use a wide and shallow bowl to help the mixture set quickly and more evenly.

Process shots of Chocolate Truffles-- melting the chocolate with cream, butter, and salt

Chocolate Truffle Tips, Continued

  • Cover the chocolate with plastic wrap. This helps to avoid condensation.
  • Be sure to use heavy cream. Regular milk or half-and-half will not set up to the proper consistency.
  • Use dark chocolate. While it would make sense that semi-sweet or milk chocolate could stand in place of dark, they aren’t the same. There is more milk, sugar, and cocoa butter in semi-sweet and milk chocolate than in dark chocolate, so the resulting mixture will be too soft and won’t roll nicely into balls. The same applies to white chocolate– it has far too much milk to work with this recipe’s ratios. 

Process shots-- images of the chocolate mixture chilling and then being scooped out onto a tray

VARIATIONS

Trying Out Different Flavors

  • Make smaller truffles but scoop out 1-1/2 teaspoons of the mixture instead of a tablespoon.
  • Flavor with a different extract than vanilla. Try peppermint, coconut, almond, orange, raspberry, or hazelnut extracts or emulsions.
  • Dip truffles in melted chocolate instead of rolling chocolate truffles in a powdered topping. 


Process shots of chocolate truffles-- images of the truffles being rolled into balls and then coated in powdered sugar

How Do You Eat Chocolate Truffles?

  • Enjoy them whenever! They’re the perfect sweet pick-me-up treat but aren’t overly heavy — they are quite small, after all!
  • Truffles are the perfect sweet to serve to guests who have indulged in a big meal and aren’t hungry enough for a large dessert (like Cheesecake Bars) but want to end on something sweet.
  • Truffles make a great gift; package a few in decorative boxes, bags, or tins and give them out for a fun holiday or birthday treat.

Image of a bowl of Chocolate Truffles with a bite out of one of them

STORAGE

 

Storing Chocolate Truffles

Store chocolate truffles in an airtight container in the fridge for weeks! When you’re ready to enjoy one (or two), allow them to come to room temperature first. 

Chocolate Truffles are best eaten at room temperature because this is where they are velvety smooth and melt perfectly in your mouth. 

A bowl of Chocolate Truffles with a variety of coatings.

My Number One Chocolate Truffle Recipe Tip:

Chocolate Truffles are supposed to be a creamy, melt-in-your-mouth consistency at room temperature. However, this also means the chocolate will soften quickly– making balls messy and hard to roll.

So here’s how to avoid the stickiness: Scoop out all the truffle portions onto a large lined baking sheet. Refrigerate the unrolled portions for about 30 minutes. This will help them to dry out slightly. After that, roll into balls straight from the fridge. (Thanks Sally for this tip!)

QUICK TIP

If you find they’re still too sticky, chill them a little longer or chill your hands by holding a freezer bag (or bag of frozen veggies) for a minute before rolling. 

More Indulgent Dessert Recipes

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Chocolate Truffles

5 from 1 vote
Chocolate Truffles combine chocolate, cream, and a few flavor enhancers to deliver a velvety smooth, rich, indulgent confection. These fancy treats can be quite expensive to purchase, but couldn't be easier to make at home! They make an impressive treat to serve to guests or gift to friends.
Print Recipe

Chocolate Truffles

5 from 1 vote
Chocolate Truffles combine chocolate, cream, and a few flavor enhancers to deliver a velvety smooth, rich, indulgent confection. These fancy treats can be quite expensive to purchase, but couldn't be easier to make at home! They make an impressive treat to serve to guests or gift to friends.
Course Dessert, gift, Snack, treat
Cuisine American, Vegetarian
Keyword Chocolate Truffles
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 22 -25 truffles
Calories 101kcal
Author Chelsea Lords
Cost $5.33

Ingredients

  • 1 bag (10 oz.) Dark Chocolate Melting Wafers (Note 1)
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy whipping cream (Note 2)
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon vanilla bean paste or extract (Note 3)
  • Coating options: blended sweetened coconut, finely crushed nuts, sprinkles, Dutch-process cocoa powder, powdered sugar, crushed candy cane, etc.

Instructions

  • MICROWAVE: Add the entire bag of chocolate wafers, 2 tablespoons butter, 1/2 cup cream, and 1/8 teaspoon salt to a large, shallow, microwave-safe bowl. Microwave in bursts of 30 seconds, stirring between each burst for 20 seconds, until mostly melted (about 90 seconds total). It's ok if it's not totally melted. Stir and then cover the bowl with a large plate or pot lid and let stand for 5 minutes without disturbing.
  • CHILL: After 5 minutes, remove the plate and stir until smooth. Once totally smooth, add in 1/2 teaspoon vanilla extract and mix through. Cover with plastic wrap directly touching the surface of the chocolate and chill in the fridge for at least 4 hours up to 6 hours before rolling into balls. Don't freeze -- it will ruin it! (Want to chill longer? See Note 4)
  • SCOOP OUT PORTIONS: Set out a tray and line it with parchment paper. Use a tablespoon measuring spoon to scoop out the chocolate and then use a spoon to coax the chocolate out of the measuring spoon and onto the lined tray in small blobs (we aren't rolling yet!)
  • CHILL AGAIN: Place the tray of chocolate blobs in the fridge for at least 20 minutes, preferably 30 minutes, uncovered. This will dry out the chocolate slightly so it will be easier to roll.
  • ROLL: After 30 minutes, remove the tray from the fridge and, working quickly, roll them into balls. Place the tray back in the fridge at any time if the balls are getting too hard to roll because your hands are too warm or the temperature of the kitchen is too warm. Once rolled, return each ball to the sheet pan. When all the balls are rolled, place the pan in the fridge again for 10 minutes.
  • COAT: While the balls are firming for 10 minutes, set out your preferred coatings in small shallow bowls. We like rolling some in finely shredded coconut, some in cocoa powder, and some in powdered sugar. Roll balls into toppings and serve truffles at room temperature. (If truffles are chilled, pull them out of the fridge and let them come to room temperature before enjoying -- this is where they have the melt-in-your-mouth consistency.)
  • STORAGE: Store Chocolate Truffles in an airtight container in the fridge for weeks! When you're ready to enjoy one (or more) allow them to come to room temperature first. They're best eaten at room temperature because this is where they are velvety smooth and melt perfectly in your mouth.

Video

Recipe Notes

Note 1: Dark chocolate: These melting wafers make truffles so much easier to prepare -- no chopping chocolate! Plus, they make for delicious results. While it would make sense that semi-sweet or milk chocolate could stand in place of dark, they aren't the same. There is more milk, sugar, and cocoa butter in semi-sweet and milk chocolate than in dark chocolate-- the resulting mixture will be too soft and won't roll nicely into balls.  The same applies to white chocolate-- it has far too much milk to work with this recipe's ratios. 
Note 2: Heavy cream: Be sure to use heavy whipping cream. Regular milk or half-and-half will not set up to the proper consistency.
Note 3: Vanilla: Feel free to change up the flavoring here by using a different extract. Try peppermint, coconut, almond, orange, raspberry, or hazelnut extracts or emulsions.
Note 4: Chilling time: It's totally fine to chill longer, but if the mixture is too firm to scoop out, you'll need to leave it at room temperature to soften a bit -- 30 mins or so.

Nutrition Facts

Serving: 1serving | Calories: 101kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 19mg | Potassium: 5mg | Sugar: 9g | Vitamin A: 111IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.01mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Chicken Alfredo Recipe

This rich, indulgent, and creamy Chicken Alfredo Recipe brings restaurant-quality to your table, but couldn’t be easier to make! It’s robustly flavored with minimal ingredients and can be ready in about 30 minutes or less!

Close-up view of Chicken Alfredo

A Simple Chicken Alfredo Recipe

I’m always amazed how much restaurants charge for a plate of Chicken Alfredo–especially when it’s one of the easiest meals to make from home. And truthfully–you can make it every bit as good (if not better) than your favorite restaurant in about 30 minutes or less.

In fact, this recipe is almost identical to the one served at the restaurant I used to work at. And that dish sold for over $20 a portion!

The secret? You’ll need to make this easy recipe with heavy cream. If you’re looking to make the best Chicken Alfredo recipe, milk or half and half won’t cut it here. We need real cream!

Even though we are using cream, this recipe uses far less cream (about half as much) than called for in other recipes and that’s because we use an Italian secret that essentially stretches the sauce further. That “secret” is using some reserved pasta boiling water for the sauce.

If you are still concerned about using cream or looking to cut down on fat/calories, you’ve got to try this lightened-up, no heavy cream Chicken Alfredo or this healthy Chicken Broccoli Alfredo. (But for true, restaurant quality Alfredo, cream is a must!) 

QUICK TIP

And if you’re interested in the nutrition numbers for heavy cream, here they are: Heavy cream contributes 205 calories, 22 grams of fat, 14 grams of saturated fat, 1.6 grams of carbohydrates, and 1.2 grams of protein per serving. Indulgent? Yes. Over the top: Not really.

Process shots: Cut chicken breasts in half; pound to even thickness; season and then cook in olive oil.

How To Season Chicken For Alfredo

A few seasonings can go a long way when making Chicken Alfredo. In fact, we only use four seasonings: salt, pepper, garlic powder, and Italian seasoning.

  • In a pinch, using only salt and pepper will still deliver delicious results.
  • We love the savory flavor that garlic powder adds, but if you aren’t a fan, leave it out or swap it out for onion powder.
  • If you don’t have Italian seasoning, try some dried parsley, basil, oregano, or a combination of a couple of those dried herbs.

Process shots: Flip chicken ; add butter and finish cooking; remove and rest; thinly slice or chop; add butter to the pan.

Remember how I promised the best Chicken Fettuccine Alfredo in 30 minutes or less? Here’s the trick to cooking chicken quickly!

How To Cook Chicken For Chicken Alfredo

Take 2 medium-sized skinless, boneless breasts and cut each in half to get 4 thinner filets. And when we say to cut them in half, cut them into thinner filets, not shorter ones–so you could open the chicken breast like the pages of a book.  (This way the chicken will cook up ridiculously quickly and evenly on the stovetop–no need to transfer to the oven.) Add the filets in a single layer to a hot pan and cook (undisturbed) for about 3-4 minutes per side–fast and easy!

Process shots: Add onion and garlic to the pan and sauté; add cream and seasonings; simmer until thickened.

How To Make Chicken Alfredo

  • Salt the pasta water: Salting the water is the only chance you have to season the actual pasta, so make sure the fettuccine is well salted as it cooks–otherwise this entire Chicken Alfredo Recipe will taste under-seasoned.
  • Cook chicken and let it rest: Once the chicken is cooked, remove it to a plate and tent with foil. Let it rest before dicing or thinly slicing. Resting will deliver juicy and tender bites of chicken.
  • Toss together sauce: While the chicken is resting, prepare the sauce–it takes just minutes to whip together and thicken.
  • Emulsify! Now here’s the secret to the best Italian pasta recipes–emulsifying! Tossing the hot pasta with the Alfredo sauce and reserved pasta water is called emulsifying and that’s how you get a wonderfully smooth and flavorful sauce that clings to the pasta instead of falling to the bottom of the pot!

Process shots: Remove pan from heat and stir in Parmesan cheese; drain pasta; add to sauce and toss with pasta water.

VARIATIONS

Change Things Up

  • Make this Chicken Alfredo Recipe with jarred sauce. While the from-scratch Alfredo sauce is so easy to make, if you prefer to use a jar, Rao’s ®Alfredo is our favorite!
  • Prepare this Chicken Alfredo Recipe with broccoli. This is such an easy ingredient to add! Two minutes before the pasta will be done, add in either fresh or frozen broccoli (cut into bite-sized pieces). Drain alongside the pasta and toss into the sauce.
  • Try our Baked Chicken Alfredo recipe to use the oven instead of the stovetop.
  • Make Chicken Alfredo with Penne pasta instead! In fact, just about any pasta will work here–be sure to use 16 ounces.

Process shots: Toss the pasta and sauce until emulsified; mix in the chicken and serve.

Below are a couple of ingredients worth discussing for this Chicken Alfredo Recipe.

Chicken Alfredo Ingredients

  • Parmesan: This ingredient makes the biggest difference to the overall flavor in this recipe. And while this recipe is designed to be quick and easy, don’t try to short-cut the cheese. Do not use canned or pre-shredded/grated Parmesan–the sauce won’t work as well. (The cheese doesn’t melt smoothly and you’ll be left with a big clump.) Instead, go for a block of cheese and grate it on the small sides of a grater or microplane. If you’re looking for some extra umph, try Parmigiano Reggiano–it’s incredible in this dish.
  • Onion: If you’re looking to cut out some prep time or simply don’t like onions, use onion powder instead (or neither!) If you are using an onion, be sure to very finely chop it (smallest possible pieces) so it sautĂ©s quickly and integrates into the dish well. If there are big pieces of onion it will be overpowering (and crunchy) in this recipe.

Close-up view of Chicken Alfredo

Chicken Alfredo Recipe FAQs

1What can you add to Alfredo to enhance the flavor?

Make sure you’re cooking the chicken for this recipe rather than relying on already cooked rotisserie chicken. Why? Because we’re relying on the leftover “browned bits” from cooking the chicken to add a depth of flavor to the Alfredo sauce.

Other ways to add more flavor:

  • Just a tiny pinch more of salt and pepper can be a game changer (yes, really!).
  • Increase the seasonings–a touch more garlic powder or Italian seasoning can go a long way!
  • Use good cheese–the better the cheese, the better the Alfredo is going to taste!

2What seasoning tastes good in Alfredo?

Salt, pepper, garlic powder, onion powder, and Italian seasoning are my favorites in Alfredo. If you’d like some acid, a squeeze of lemon juice is a nice flavor add. And if you’re looking for even more jazz, try some freshly grated nutmeg.

3How do you get Alfredo sauce to stay creamy?

The secret to keeping Alfredo sauce creamy is using the reserved pasta water. The minute the pasta starts to look dry, add another splash of reserved pasta water and toss until the sauce is nice and creamy again.

4Is heavy cream or milk better for Alfredo?

Heavy cream is essential to making the best Alfredo sauce–it delivers a wonderful thickness and richness.

5How do I jazz up my Chicken Alfredo?

Add in some other ingredients to jazz up your dish. Here are some of our favorites:

  • baby spinach (coarsely chopped)
  • sun-dried tomatoes packed in oil (drain and coarsely chop)
  • sautĂ©ed mushrooms
  • sautĂ©ed peppers

6What is the difference between Chicken Alfredo and chicken fettuccine?

The difference is that Chicken Alfredo is made with a creamy white sauce while Chicken Fettuccine can be made with any kind of sauce (creamy or not, red or white, etc.).

7What is in Chicken Alfredo sauce?

Alfredo sauce is an indulgent creamy white sauce made from leftover “browned bits” from the chicken, butter, diced onion, minced garlic, heavy cream, salt and pepper, Italian seasoning, and freshly grated Parmesan cheese.

8Is Alfredo sauce just white sauce?

Alfredo sauce is an indulgent-tasting, rich and creamy white sauce that goes with cooked pasta.

Authentic Italian Alfredo is typically made with butter, freshly grated cheese, and plenty of reserved pasta water.

STORAGE

Storing

This homemade Chicken Alfredo recipe is best enjoyed the minute the sauce is emulsified. In fact, this is when all pasta dishes taste their best!

You can certainly store leftovers, but you’ll need to add some more heavy cream or chicken broth to loosen the sauce again as you reheat the pasta. Leftover pasta will be softer, but still plenty flavorful. Because of the pasta and dairy in this dish, it isn’t a great candidate for freezing and thawing.

Overhead view of Chicken Alfredo

QUICK TIP

Do you struggle to remember to save some pasta water before draining the pasta? I know I do! Here’s a trick: Place the colander in the sink with a mug or heat-safe measuring cup in the center. When you go to drain the pasta, you’ll see the mug and be reminded to pull out some water first!

What To Serve With Chicken Alfredo:

Garnish this Chicken Alfredo recipe with some fresh and finely chopped herbs and an extra sprinkle of cheese. Then, serve one or a couple of the following on the side:

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Chicken Alfredo Recipe

5 from 1 vote
This rich, indulgent, and creamy Chicken Alfredo brings restaurant-quality food to your table, but couldn't be easier to make! It's robustly flavored with minimal ingredients and can be ready in about 30 minutes or less!
Print Recipe

Chicken Alfredo Recipe

5 from 1 vote
This rich, indulgent, and creamy Chicken Alfredo brings restaurant-quality food to your table, but couldn't be easier to make! It's robustly flavored with minimal ingredients and can be ready in about 30 minutes or less!
Course Dinner, Main Course
Cuisine Italian
Keyword chicken alfredo, Chicken Alfredo Recipe, chicken fettuccine alfredo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 1171kcal
Author Chelsea Lords

Ingredients

  • 1 pkg. (16 oz.) fettuccine
  • Fine sea salt & pepper
  • 2 tablespoons olive oil
  • 7 tablespoons unsalted butter, divided
  • 1 lb. boneless, skinless chicken breast (2 medium breasts)
  • 1 teaspoon each: Italian seasoning and garlic powder
  • 1/2 cup very finely minced onion (or use 1 tsp onion powder--Note 1)
  • 1-1/2 teaspoons minced garlic (or use 1 tsp garlic powder)
  • 1 cup heavy whipping cream
  • 1-1/2 cups freshly grated Parmesan cheese or Parmigiano Reggiano (Note 2)
  • Optional: fresh parsley, for garnish

Instructions

  • PASTA: Heads-up: you'll need to save pasta water before draining! Bring a large pot of water to boil. Once boiling, add in 1 tablespoon fine sea salt. Add in all the fettuccine pasta and boil, stirring occasionally, until it's "al dente" according to package directions (lowest time indicated on package). Before draining, remove 1 cup of pasta water. Drain; do not rinse in cold water.
  • SEASON CHICKEN: Cut chicken breasts in half widthwise to make four thinner filets. Use a meat mallet/frying pan/your fist to give each piece a quick pound (Don't flatten chicken; we just want all the pieces fairly even in width). Season both sides. (I add about 1/4 teaspoon of salt & pepper per side and 1/2 teaspoon garlic powder and Italian seasoning per side.)
  • COOK CHICKEN: Add 2 tablespoons olive oil to a large, wide, heavy-bottomed skillet or pot (big enough to hold all the pasta later). As soon as the oil is hot, add the seasoned chicken pieces in one layer. Cook for about 3-4 minutes then flip and add 1 tablespoon butter to the skillet. Cook another 3-4 minutes or until chicken is cooked through (registers 160 degrees/juices run clear); remove to a plate and tent with foil and rest for about 5 minutes before thinly slicing or dicing.
  • SAUCE: In same pot (don't wipe it out), add 6 tablespoons butter (cut into tablespoon-sized pieces) and melt over medium-high heat. Once melted, add in onion and garlic and stir, scraping up browned bits leftover from the chicken. SautĂ© until tender, about 3 minutes. Pour in the cream plus salt & pepper (I add 1/4 tsp of each). As soon as mixture boils, turn heat down to medium low. Simmer until thickened, about 1-3 minutes. (Note 3)
  • SAUCE CONT.: Once thickened, remove pan from heat. Stir in the fresh, finely grated cheese until melted and sauce is mostly smooth. Dump the drained pasta right on top of the sauce, along with 1/2 cup of the reserved pasta water. Turn to medium heat and toss gently with tongs until the pasta and sauce emulsify (cling together) nicely. This takes about 1 minute. Add more pasta water if needed (if it's looking dry/stodgy--Note 4) Add diced chicken to the pan and gently stir through. Taste for seasoning, adding more salt/pepper if needed.
  • ENJOY: Remove from heat and serve right away! Garnish plates with fresh parsley plus a sprinkle more of cheese if desired.

Video

Recipe Notes

Note 1: Onion: If you're looking to cut out some prep time or simply don't like onions, use onion powder instead (or neither!) If you are using a onion, be sure to very finely chop it (smallest possible pieces) so it sautés quickly and integrates into the dish well. If there are big pieces of onion, it will be overpowering (and crunchy) in this recipe.
Note 2: Parmesan: This ingredient makes the biggest difference to overall flavor in this recipe. And while this recipe is designed to be quick and easy, don't try to short-cut the cheese. Do not use canned or pre-shredded/grated Parmesan--the sauce won't work (cheese doesn't melt smoothly and you'll be left with a big clump). Instead, use a block of cheese to freshly and finely grate on the small sides of a grater or microplane. If you're looking to really up your Alfredo game, try Parmigiano Reggiano--it's incredible in this dish. 
Note 3: Thickness check: The sauce should be thick enough to coat the back of a wooden spoon. Lift up the spoon and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the sauce is thick enough. If not, the sauce needs to be simmered a bit longer.
Note 4: Pasta water: The Alfredo sauce should be silky smooth and cling to the pasta. If at any point it gets stodgy, thick, or grainy, just drizzle in some more pasta water and toss again. This should smooth it out nicely!

Nutrition Facts

Calories: 1171kcal | Carbohydrates: 89g | Protein: 53g | Fat: 67g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 320mg | Sodium: 831mg | Potassium: 858mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1916IU | Vitamin C: 3mg | Calcium: 427mg | Iron: 3mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

 

Chex Mix Recipe

This Chex Mix Recipe is loaded with crispy cereal, pretzels, cheese crackers, and nuts. The seasoned butter pulls everything together into a mix that is nothing short of addicting–the best Chex mix recipe!

Who doesn’t love a good snack mix?! This is our favorite savory Chex mix recipe, but if you’re feeling sweet, be sure to try this Sweet Chex Mix Recipe.

Overhead view of Chex Mix

Chex Mix Recipe

We love a good snack recipe–and especially one you can take to a party and share! This snack mix is the perfect tailgating snack, holiday appetizer, or addition to a potluck/party table.

Oreo Balls or Muddy Buddies are typically my two “go-to” snacks to bring and share at a party. So, it was high time I found a savory snack to share. And this Chex Mix Recipe fits the bill–it’s deeply savory, perfectly salty, and ultra crunchy. It’s a huge favorite wherever I take it.

Not only is it always a hit, it’s also so easy to customize. You can make this mix exactly how you like it–in fact, we’ve got plenty of ways to change it up in the “variations” section entitled “Change Things Up” below.

Chex Mix Recipe FAQs

1Is It Cheaper To Buy Chex Mix Or Make Your Own?

There may be a little sticker shock after purchasing all the ingredients for this mix, but keep in mind you can make loads of mix with this recipe. That makes it cheaper in the long run.

2Is Chex mix corn or rice?

There are different varieties of Chex cereal — rice, wheat, and corn. This mix combines 3 cups of each, but you can use just 1 or 2 flavors if desired.

3How do you make Chex mix not soggy?

This can happen if all of the seasoning is poured in just one section of the mixture or if it’s not mixed in well.

Additionally, if the mix isn’t baked long enough it can also become soggy.

If you live in a humid area, you’ll want to package it in airtight containers as soon as it has fully cooled.

4What is in the Original Chex Mix Recipe?

The original mix combines corn Chex, wheat Chex, pretzels, mini breadsticks, Rye chips, and a unique seasoning blend.

5What is in the Chex Mix Recipe Bold?

This mix coats everything with a “spicy bold finish” using a “zesty array of spices”

Process shots for making Chex Mix: Combine cereal; add nuts, pretzels and crackers; toss together; combine butter, worcestershire sauce and seasonings.

What Can I Add To Chex Mix?

  • Cereal. We love the combination of the 3 types of Chex cereal (corn, wheat, and rice), but feel free to use just one variety. If you’d like to add in some other cereal, add in plain Cheerios.
  • Cheese Crackers. Grab the brand or type of cheese crackers you like best, we love original Cheez-its here! 
  • Pretzels. Any small pretzel shape will work fine in this Chex Mix Recipe — small rods, miniature twists, or snaps.
  • Nuts. We love the variety of a container of mixed nuts — all different kinds of nuts to add different flavors and textures. That said, you can use a single nut variety if desired. See “quick tip” box below.
  • Seasoning Mix. More on this in the section below!

QUICK TIP

We love roasted and lightly salted nuts best — more flavor without any extra effort on your part.

Stir together the butter sauce ingredients; pour over cereal mix and toss; spread on a sheet pan and bake; serve.

What is Chex Mix Seasoning Made Of?

  • Butter. Grab unsalted so you can perfectly control the amount of salt–especially since we’re adding seasoned salt and Worcestershire sauce which is quite salty.
  • Worcestershire sauce. This adds a nice seasoning and a deeply savory umami flavor. Yes, there’s a lot, but it adds so much!
  • Seasoned salt. We like seasoned salt here for more dimension and flavor. It will leave you craving more and more of this Chex Mix Recipe!
  • Garlic powder, onion powder, & paprika. Just a bit of these three seasonings and you’re given a wonderfully bold flavor.

Close-up view of Chex Mix

VARIATIONS

Change Things Up!

  • Make a Chex mix recipe sweet by adding a sugar-sweet syrup. This snack mix with a cinnamon-sugar coating plus yogurt-covered pretzels is unbelievably good! If you’d like to make this particular recipe, but sweet, use chocolate or vanilla Chex with graham cookie mix-ins and your favorite small candies or nuts (sugared nuts, M&Ms, dried cranberries, chocolate chips, marshmallows, coconut, etc.)
  • Try a Chex mix recipe sweet and salty version by adding some sweet components to this salty version — add in some M&Ms, Reese’s Pieces, or candied nuts (like these candied pecans or candied walnuts).
  • We love a good holiday Chex mix recipe — try our 4th of July Snack Mix for the 4th of July, Sugar Cookie Snack Mix or Hot Chocolate Snack Mix or Christmas Snack Mix for Christmas, Pumpkin Spice Snack Mix for Thanksgiving or Halloween, or this Valentine Snack Mix for Valentine’s Day.
  • Make a spicy Chex Mix recipe by adding in some ground cayenne pepper to the seasoned butter mixture. Start slowly, a small amount can add a lot of heat! You can also add in Tabasco or another hot sauce to the butter mixture–start with 1 tablespoon and increase from there.
  • Other components to add or replace: add in raisins, shredded coconut, Bagel chips, Rye chips, breadstick crackers, popped popcorn, Bugles, corn chips, a different type of nut, peanut or peanut butter M&Ms, etc.

Overhead view of Chex Mix

STORAGE

Chex Mix Recipe Storage

This mix tastes best served within 2-3 days of making it, but it can be stored (at room temperature, in an air-tight container) for up to 2 weeks. 

To freeze: pour completely cooled mix into airtight bags or containers and freeze for up to 3 months. Serve immediately once thawed.

QUICK TIP

Use (this) 15Ă—21 inch sheet pan to bake all of this snack mix on one tray. This massive sheet pan is a game changer–less dishes is always a win in my book!

More Easy Snack Recipes

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Chex Mix Recipe

5 from 1 vote
This Chex Mix Recipe is loaded with crispy cereal, pretzels, cheese crackers, and nuts. The seasoned butter pulls everything together into a mix that is nothing short of addicting!
Print Recipe

Chex Mix Recipe

5 from 1 vote
This Chex Mix Recipe is loaded with crispy cereal, pretzels, cheese crackers, and nuts. The seasoned butter pulls everything together into a mix that is nothing short of addicting!
Course Appetizer, Snack
Cuisine American, Vegetarian
Keyword Chex Mix Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 358kcal
Author Chelsea Lords

Ingredients

  • 9 cups Chex cereal (I use 3 cups each of corn, rice, & wheat varieties)
  • 1-1/2 cups cheese crackers (like Cheez-its)
  • 1-1/2 cups mini pretzel twists (or snaps/mini rods)
  • 1 cup mixed nuts
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons Worcestershire sauce
  • 1-1/4 teaspoons Lawry's seasoned salt
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Optional: cayenne pepper or Tabasco sauce for a spicy mix! (Note 1)

Instructions

  • PREP: Preheat the oven to 250 degrees F. Set out an extra-large (15Ă—21 inch sheet pan) or 2 smaller (11x17-inch) sheet pans and set aside.
  • COMBINE: In a very large bowl, add the Chex cereal, cheese crackers, pretzels and nuts. Toss to combine.
  • SEASONED BUTTER: In a separate bowl, combine the melted (but not hot!) butter with Worcestershire sauce, seasoned salt, garlic powder, onion powder and paprika. If desired add in some cayenne pepper (start with 1/4 tsp and increase from there) or Tabasco/hot sauce (start with 1 tbsp and increase from there).
  • TOSS TO COAT: While gently mixing everything, very slowly drizzle the butter mixture over. Be sure to toss really well so the mixture is evenly covered with the seasoned butter.
  • BAKE: Spread the mixture on prepared pans making sure it's in an even layer (not piled). Bake for 1 hour, stirring and flipping the mix every 20 minutes. (Spread in an even layer again after every stir/flip). Remove from the oven and let stand, at room temperature, until fully cooled before serving. Enjoy!

Video

Recipe Notes

Note 1: Make it spicy: If you'd like a spicy mix, add some cayenne pepper (start at 1/4 teaspoon) and/or Tabasco sauce (start at 1 tbsp, increase from there).

Nutrition Facts

Calories: 358kcal | Carbohydrates: 51g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 1028mg | Potassium: 299mg | Fiber: 7g | Sugar: 5g | Vitamin A: 744IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 15mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Golden Oreo Truffles

Golden Oreo Truffles are one of the easiest treats to make — no-baking required! Dip them in melted chocolate and decorate them however you’d like — these pop-able treats can be made ahead of time and keep well in the fridge for several days.

If you want to use regular Oreos instead, check out our Oreo Balls (also known as Oreo Truffles) recipe! I’m a chocoholic through and through, but I have to admit, Golden Oreos are right up there with Chocolate Oreos in my book. So, why not convert a favorite chocolate dessert (Oreo balls) into a delicious vanilla treat?!

Image of the Golden Oreo Truffles

Golden Oreo Truffles

I recently served these at a party and had so many people comment that these were the very best “cake balls” they’d ever had. Without knowing the base is Oreos, they actually do taste like cake balls–except way tastier!

If you’ve never completely loved cake balls, give this recipe a try, you may just find a new favorite treat! 

Note: Oreos and Golden Oreos are trademarked products produced by Mondelez International. For this recipe, any type of chocolate and vanilla sandwich cookies can be used.

QUICK TIP

These are amazing as a treat on their own, but if you want a really fancy-looking dessert spread, prepare a platter of these Golden Oreo Truffles and regular Chocolate Oreo Truffles. The two together makes for a stunning presentation.

Process shots-- images of the Oreos being blended and then cream cheese being added and it all being mixed together

How to make Golden Oreo Truffles

  1. Start by crushing the cookies. Make sure the Oreos are finely crushed; big chunks of cookie will mess up the texture of these truffles. By the way, no need to separate creme from cookie– we blend it all together for this recipe!
  2. Mix the cream cheese and cookie crumbs. We’re looking to get a thick and slightly sticky dough. You can knead the mixture with your hands, or a mixer.
  3. Roll into balls. Use a tablespoon measuring spoon to portion out dough and roll into a ball. Sometimes the “dough” is a bit too sticky/oily to roll out initially. A quick chill in the fridge will make rolling much easier!
  4. Place the balls on a tray and refrigerate. This makes them much easier to dip! Once the balls are firm, it’s time to dip them in melted chocolate.
  5. Melt chocolate and dip! We like to use the microwave to melt the chocolate for dipping. Decorate if desired and then let harden before enjoying.

Process shots of Golden Oreo Truffles-- images of the white chocolate being melted

Golden Oreo Truffle Ingredients

  • Family-size Golden Oreos. For our chocolate Oreo balls recipe, we use a standard-size package of Oreos, but when using the  vanilla Oreos, we found that a family-size package works the best. With the regular-sized package of Oreos, the mixture was a little too wet/soft. (This recipe will still work with the smaller package of Oreos, but is easiest/best with the larger package.)
  • Cream cheese. Be sure to use full-fat, brick-style cream cheese. Lower fat and tub cream cheese don’t work the same here.
  • White Chocolate Melting Wafers. While a lot of truffles/Oreo ball recipes will call for expensive baking bars, I find it isn’t necessary here. White chocolate wafers are still rich and indulgent tasting, but ultimately, so much easier to work with. Plus, you don’t need to mess with chopping the chocolate and tempering it. I think you’ll be amazed at how simple the process is with these wafers!
  • Coconut oil: I like to add a touch of oil or shortening to the chocolate. It helps to smooth out the chocolate and make dipping easier. If you find the chocolate is too thick and won’t coat the truffles nicely, add a touch more oil.

QUICK TIP

Here’s how we like to dip the Golden Oreo Truffles: Dip a fork in the melted chocolate then place a