Chocolate truffles

Chocolate truffles

Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face

Difficulty and servings

Easy

Makes 50 (easily doubled or halved)

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 5 mins

plus 4 hours chilling
Freezable

Method

  1. Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
  2. To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper.
  3. Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
  4. Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them.

Per truffle

67 kcalories, protein 1g, carbohydrate 3g, fat 6 g, saturated fat 3g, fibre 0g, sugar 2g, salt 0 g

Recipe from Good Food magazine, November 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Poohj

    24 December 2009

    Poohj rated this recipe

    5 stars

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  • Binder photo Georgina123

    31 March 2010

    Georgina123 commented on this recipe

    Definately going to try this! YUM

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  • Binder photo ZeTallGerman

    05 May 2010

    ZeTallGerman rated and commented on this recipe

    4 stars

    These are soooo easy to make and are a fantastic gift! You can add whatever flavours you like to this basic recipe. I make mine without the cream, but instead with 2 tbsp of single malt whisky and some crushed ginger snap cookies = Ginger & Whisky Truffles as a gift for Burn's Night :-)

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  • Binder photo cakeanyone?

    21 June 2010

    cakeanyone? rated and commented on this recipe

    1 stars

    No one could eat these as they were just not sweet enough. Will make again as the consistency was good, but will use different chocolate

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  • Binder photo nicki

    11 November 2010

    nicki commented on this recipe

    if u use 70% cocoa solid milk chocolate they will be much sweeter, also adding a tablespoon of golden caster sugar and some vanilla essence makes them sweeter

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  • Binder photo Theresa

    21 November 2010

    Theresa rated and commented on this recipe

    4 stars

    A firm favourite with my work colleagues. I made them last year and have been asked to make them again this year.

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  • Binder photo sparki015

    01 December 2010

    sparki015 commented on this recipe

    Does anybody know where to get gift boxes that would be suitable to give these as a Christmas present? Nothing fancy just something plain.

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  • Binder photo Nicola

    08 December 2010

    Nicola commented on this recipe

    I don't know about boxes, but I have used clear sellophane with gold stars on and made parcels with twirled ribbon. I asked a local florist shop if they would sell me some sellophane. If you dont want aything see through, perhaps the little gift bags that you can get in birthday card shops. Hope this helps. I am now going to make the truffles.

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  • Binder photo Dellie_w

    10 December 2010

    Dellie_w commented on this recipe

    How long do these keep for? I want to make some for xmas gifts!

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  • Binder photo bbc recipes

    14 December 2010

    bbc recipes commented on this recipe

    i got my boxes from cake craft world, i have a warehouse down the road from me but i do know they take internet orders for del, they are beautiful and have a lovely liner in each one which is a nice touch, think i got 5 for about £4 give them a try but you might have to get a wiggle on so they have time to get them out to you. www.cakecraftworld.com

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  • Binder photo Kt

    18 December 2010

    Kt commented on this recipe

    Tescos sell white cup cake boxes, £3 for 10. I have just made the truffle mixture and it looks as though my mixture has separated and it is all oily on the top, I am guessing this is not supposed to happen. What did I do wrong? Is there a way a saving the mixture? Thanks

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  • Binder photo Mel

    19 December 2010

    Mel rated and commented on this recipe

    5 stars

    Made these last xmas and they worked out great! Am going to do them again this week to add some homemade hampers of goodies I'm doing. Last year I lined some plastic champagne flutes we had with some tissue paper and presented them in those but for boxes you could look out for favour boxes that people buy for weddings, they would probably hold between 2-5 truffles depending on size. Think Hobbycraft and such places would do those. Happy Chrimbo!

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  • Binder photo frozenpixie

    24 December 2010

    frozenpixie rated and commented on this recipe

    5 stars

    I made these as Christmas presents and left them in the fridge. The family found and ate them before I could even break out the wrapping paper, so I'd say they were a success! The ones with an added shot of brandy and rolled in cocoa powder were especially popular, and they were extremely simple and fun to make. I also did some with a shot of amaretto rolled in hazelnuts, and some in dessicated coconut, which were also yummy.

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  • Binder photo KittyKate

    24 December 2010

    KittyKate commented on this recipe

    Just done these for presents, they look a lot better than i thought they would! Very easy to make - slightly messy to roll and cover but results are impressive! I did baileys rolled in coconut and orange in cocoa and plain in pistachio - all very nice and would make again

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  • Binder photo chocoholic

    15 January 2011

    chocoholic rated and commented on this recipe

    5 stars

    I doubled the recipe, then split between four bowls. I made four different flavours, mint, jack Daniels, brandy and rum. I then coated each flavour with a different coating.

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  • Binder photo Sandra

    15 January 2011

    Sandra rated and commented on this recipe

    1 stars

    After a couple of hours chilling, the mixture was way too hard to shape at all. Ended up having to throw out the mixture as it ended up like a bowl of solid chocolate. I had followed previous suggestion of using dark chocolate rather than milk, so I wonder if I should have used more cream?

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  • Binder photo Steph

    15 January 2011

    Steph rated and commented on this recipe

    2 stars

    This were lovely and rich, but far too messy and soft. We found that when we froze them, eaten from frozen they tasted amazing. We wanted to give them as gifts but they were too soft and didnt look good.

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  • Binder photo gezasaurus

    24 April 2011

    gezasaurus rated and commented on this recipe

    5 stars

    A very messy recipe, but good fun, tasty and great to experiment with. For an Easter twist I crumbled up some shortbread and flake bars for taxture, added 1tsp of vanilla extract and some orange zest to the mixture. I also crumbled up some Shredded Wheat and shaped them into nests adding a mini egg to finish them off. I followed the recipe as instructed and found there was no problems with it.

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  • Binder photo bakingqueen

    26 June 2011

    bakingqueen commented on this recipe

    they were liquid after four hours in the fridge when I tried to shape them and they didn't hold their shape, but it tasted good;)

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  • Binder photo Maria

    20 September 2011

    Maria rated and commented on this recipe

    5 stars

    Fantastic - we made half a batch with 80% plain chocolate and rolled in icing sugar and another half batch with Green and Black's Maya Gold and rolled them in cocoa powder. Both were wonderful although the mixture made with the plain chocolate separated a bit. Only needed to refrigerate for about 2 hours to reach the right consistency for rolling.

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Difficulty and servings

Easy

Makes 50 (easily doubled or halved)

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 5 mins

plus 4 hours chilling
Freezable

Ingredients

  • 280g good-quality dark chocolate , 70% cocoa solids
  • 284ml pot double cream
  • 50g unsalted butter
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Per truffle

67 kcalories, protein 1g, carbohydrate 3g, fat 6 g, saturated fat 3g, fibre 0g, sugar 2g, salt 0 g

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