Chocolate truffles

Chocolate truffles

  • 1
  • 2
  • 3
  • 4
  • 5
(26 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 5 mins Plus 4 hours chilling

Skill level

Easy

Servings

Makes 50 (easily doubled or halved)

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per truffle

kcalories
67
protein
1g
carbs
3g
fat
6g
saturates
3g
fibre
0g
sugar
2g
salt
0g

Ingredients

  • 300g good-quality dark chocolate, 70% cocoa solids
  • 300ml pot double cream
  • 50g unsalted butter

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, November 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
whoohoo11's picture

Just to let you know that lakeland.co.uk do some very cute and sweet little boxes!

djoudi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Never made truffles before, but this recipe is great. Made for school fair, and they went down a storm. Loads easier than I thought it would be. Making double for next fair. Definately recommend.

masterfox_86's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I first tried these with milk chocolate and they didn't work, but I tried again a second time with swiss dark chocolate and a couple of tablespoons of rum and they were absolutely yummy! My family didn't stop raving about them.

candycrowe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! Very rich, a real treat. My favourite was the milk chocolate covering/topping as you had the crunch of the chocolate then the utter smoothness of the truffle.

elleatkinson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

my friend made me some of theese for my easter presant and they tasted divine, however they were quite rich.
she didnt use any fancy packaging just an egg box and some florrette cases. it made them have a lovely finish and madethem look homemade.
they holded there shape well even though they were shaped with a spoon.
seen as enjoyed this recipe so much i will have to make them again.

stonec0ld's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice and easy to make.

I had a bit of difficulty shaping into balls even using a melon baller, but they look and taste fantastic

katedance72's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Taste great. Loved them
They are pretty messy to roll so only do when been in the fridge overnight and hardened up quite a bit. It took a lot longer than 2 hours for them to solidify.

bedhead's picture

These were really easy to do (although rather messy), the mixture did split as it cooled, so I stirred it back together every 10 mins or so until it stiffened up, and then it was perfect.

jacky73's picture

Oh and I have split my mixture and added different flavours but also added a little icing sugar along with the flavours, takes some of the bitterness away.

jacky73's picture

if you type in free gift box template into google images you can find some great designs to make your own boxes.

zizy_zizy's picture

How much vanilla, baileys etc do you add if you split the mixture into four? I don't want to overpower it!

supercook21's picture

How much sugar would I add to ensure the chocolates aren't too bitter? Would I heat it with the cream and butter?
Advice appeciated. Thank you so much

manth14's picture

Does anyone know how long they keep for? I want to make them as christmas gifts. Thanks

fatface's picture

If you have any left-over cake, soak that in brandy, rum or any kind of booze and add to the above for seriously delicious Christmas treats. Leave some out for Santa!

francescasfood's picture

Ohh, lookling forward to trying these for this years Xmas gifts!

littlechef85's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe, very quick and easy and very tasty. The mixture does split, but it doesn't affect the finished truffles. I've made them twice and next time I think I will try to add the cream mix more slowly to prevent separation, but in general I absolutely love them. Those who find them too bitter - roll in icing sugar, it finishes them off nicely. Thanks again goodfood!

chonette's picture

I have made chocolates for the last couple of years and always come fine, I change the mixture all the time, just keep the basis (100 grms dark chocolate per 100 ml. double cream). I like bitter chocolate so I do not need to add sugar, only if I am giving them to someone that does not like bitter chocolate.
Also last year I added some chille powder and they were a tremendous success, every body liked them.
Most recipes says to eat within 4 days, why the commercial chocolates can be kept for longer, what do they put to make them last?
I have just order 1000 paper cups for petit fours so I can give them as present, I also recycle boxes and tins of other products by covering them with hand made paper, they look very nice and I use tissue paper in bright colours as well as doilies to pack them.

mariamcguigan@me.com's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

queenofbaking's picture

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;)

gezasaurus's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips