Chocolate truffles

Chocolate truffles

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(29 ratings)

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


Makes 50 (easily doubled or halved)
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face

Nutrition and extra info

  • Freezable

Nutrition: per truffle

  • kcal67
  • fat6g
  • saturates3g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein1g
  • salt0g
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  • 300g good-quality dark chocolate, 70% cocoa solids
  • 300ml pot double cream
  • 50g unsalted butter


  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.

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Comments (60)

cblizzard19's picture

They tasted delish and went down a treat at work but found them hard to shape. Going to buy a melon baller so hopefully will fix that problem, covered them in chopped hazelnuts, cocoa powder and chocolate bits and they were all delicious! A winner for me x

punkyscot's picture

How much liqueur do you add?

claireymush's picture

Would peanut butter work??

lerryna's picture

I made these half for myself, and half for gifts. They were very rich, and satisfied a chocoholic urge easily. The pistachio rolled ones were my fav. Will def be making again. Great as gifts, I put them i the tiny cake cases that you can buy. They look like they are made for these choc balls. Perfect size. I'm liking the idea of adding Baileys or rum to them next time. Perfect Christmas hamper additions.

whoohoo11's picture

Just to let you know that do some very cute and sweet little boxes!

djoudi's picture

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

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

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

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

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

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

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!


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