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 1.0g, carbohydrate 3.0g, fat 6.0 g, saturated fat 3.0g, fibre 0.0g, sugar 2.0g, salt 0.0 g

Recipe from Good Food magazine, November 2006.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 21-40

  • Binder photo Chonete

    19 October 2011

    Chonete commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo littlechef

    21 October 2011

    littlechef rated and commented on this recipe

    4 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Francescasfood

    16 November 2011

    Francescasfood commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Fatface

    23 November 2011

    Fatface commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Manth

    02 December 2011

    Manth commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Rowall

    02 December 2011

    Rowall commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo zizy

    11 December 2011

    zizy commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jacky73

    17 December 2011

    Jacky73 commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jacky73

    17 December 2011

    Jacky73 commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kerry Gould

    23 December 2011

    Kerry Gould commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kate Dance

    05 January 2012

    Kate Dance rated and commented on this recipe

    4 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Stonec0ld

    01 February 2012

    Stonec0ld rated and commented on this recipe

    5 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Elle Atkinson

    08 April 2012

    Elle Atkinson commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Elle Atkinson

    08 April 2012

    Elle Atkinson rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Candy C

    21 April 2012

    Candy C rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo masterfox

    24 April 2012

    masterfox rated and commented on this recipe

    4 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Djoudi

    10 June 2012

    Djoudi rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo amyderrick

    15 June 2012

    amyderrick commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lerryna

    16 June 2012

    lerryna commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo clairebear

    27 September 2012

    clairebear commented on this recipe

    Would peanut butter work??

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

Per truffle

67 kcalories, protein 1.0g, carbohydrate 3.0g, fat 6.0 g, saturated fat 3.0g, fibre 0.0g, sugar 2.0g, salt 0.0 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close