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)

Sheila T's picture

When you say heat the cream & butter until simmering, I assumed simmering is ..well...errr simmering! Not warm like you state in the tips ( Tips! stated at the bottom of the recipe by the way) so I wasted 2 bars of good quality chocolate & Cream because it solidified. Many thanks for clear instructions. Not a happy bunny :-(

UsernameJ's picture

Despite comments, I had no problem with splitting after keeping cream and butter on a low temp, put the mixture in the fridge for the recommended four hours and it was fine and easy to manage hand rolling them with oil, despite being quite messy!

MissMannequin's picture

I would recommend using less cream, perhaps only 150ml and I also added ground almonds which made the mixture easier to work with.
Don't follow this recipe exactly as it will seem set and as soon as you dig into the mixture you will find that it is a chocolate fudge mess (I left for 24 hours!)

origamipenguin's picture

The mixture split as soon as I added the cream to the chocolate. Best advice is to add the chocolate to the cream, not the other way round. I managed to rescue mine by whisking the split mixture with a rotary whisk for a couple of minutes. Should have read all of the comments first!

Sophie_12321's picture

After hearing that the chocolate was quite bitter, and i'm not over keen on dark chocolate, I decided to substitute it for milk chocolate. I found that mix was of similar consistency as sticky icing. It was far too mushy and sticky to work with and, unfortunately, to sweet to eat as it was. I think it will probably end up in the bin. For anyone going to try this recipe, don't use milk chocolate!

Petjo's picture

In tried this recipe and I am novice when it comes to baking, there were lovely, easy to make and didn't last very long.

sulayabd's picture

I'm too scared to try this recipe after all the negative reviews: mixture not setting, hard to work with, bitter taste...

The video on this site "How to make chocolate truffles" says to add room temp cream to melted chocolate and then whipping it. Whereas this recipe says to heat the cream and then stir in the chocolate.
I don't know which method is better.

PamelaAbela's picture

the mixture did not split but did not harden enough even with the mixture left overnight in the fridge. it stayed soft even when put in the freezer.

jule955's picture

I used 70% chocolate, but found the taste over-powering. I added quite a bit of orange juice to half and some Brandy to the other half, but you could not taste it at all. I'm going to try again with a different type of chocolate.

Lu27's picture

I divided the mixture into 3 and added orange juice and zest to one batch, rum to another and coated the last in milk chocolate. They all tasted lovely, but the orange ones were especially good. Going to make more for Christmas presents.

geeta_loves_food's picture

when you freeze these do you freeze them with the coating or without?

Angel17's picture

This recipe is fantastic. I created these last Easter for my whole family, and decided to make milk chocolate and white chocolate ones too. I created lemon and white chocolate, and rum, and amaretto with almonds and they were great, everyone loved them.
I am now looking for other ingredients I can use for Christmas presents :)

nikkysnoangel's picture

Made these for Christmas with different toppings, was really scrumptious. the toppings I used were cocoa powder, icing sugar, chopped nuts and coconut.

justjojo2011's picture

Just tried to make some of these for my mum for MOthers Day. I did the mixture yesterday and went to make it into balls this morning. Complete disaster!! It could have done with another week in the fridge because it was still quite runny. Absolute appalling recipe

anntelope's picture

Don't overheat the cream or when you pour it over the chocolate the chocolate will split. As soon as you see steam coming from the cream it is ready. I split my mixture into 4 but found it too bitter so added a tablespoon of icing sugar to each bowl and then a tablespoon of liquer.

kerri-anneh's picture

Very easy to make and absolutely delicious! Made these as little gifts for Christmas and everyone loved them. Will defo be making these again :o)

wendypayne's picture

Chillie is a good addition too. Also dispensed with the messy rolling into balls. Put the mixture into cling-film lined baking tray and placed in freezer overnight. Then just chopped them into reasonably equal sized cubes using knife run under hot water. Once cut, rolled them in cocoa powder and kept them in freezer till needed. They are delicious straight from the freezer as the cool, smooth centre slowly melts in your tongue.

jeannie960's picture

Does anyone know if it would work pouring the mixture into silicone chocolate moulds to set? would save all the rolling lark and would push out easily ( I think)

stusan12's picture

My son and I made these last night. I doubled the recipe and split it into 4. It made 120 all together. They were so easy and only took 2 hours to chill.

First batch were mint choc covered in hot choc powder.

Second batch were orange choc covered in bournville cocoa.

Third batch were dark chocolate covered in amaretto biscuits (favourite by far)

Fourth batch were milk and dark choc marbled covered in pistachios.

I have used petit four cases and bagged them in sellophane as gifts for work colleagues. All have been very much appreciated.

Going to try alcohol ones over the weekend in preperation for Christmas.

honnors2012's picture

I make these in a loaf tin and cut them in squares 4 a slightly different look. Always a big hit and I also heat the cream with coffee beans and take the beans out when I add the chocolate. Really infuses the cream n tastes great :)


Questions (6)

cherry33's picture

How long can you keep the truffles for? both in and out of the fridge? I was planning on making them a week before christmas before I go home but can't exactly 'hide' them in the family fridge!

goodfoodteam's picture
Hi there, thanks for your question. You need to keep these truffles in the fridge, or a very cool, dry environment. They will keep for about a week.
Lollychopsbear's picture

1) how do you make truffles dairy free?

2) can i freeze my dairy free truffles? If so how do i store in freezer and what is the best method of defrosting?

goodfoodteam's picture

You would need to find a specialist diary free recipe for best results, as you couldn't just make a straight swap.

aliceismagic's picture

I have made this recipe. However I used normal cream - not double cream, and the mixture is too thin. I added more chocolate in and the Baileys Irish Cream - about 3 tablespoons. Why is it that my mixture is too thin?? It has been in the fridge for 2 days and I have tried it in the freezer. It does become a little firmer but not enough to use my melon baller or my hands to roll the shapes. Is the ratio of chocolate to cream different if is isn't double cream?? I would appreciate your help. (Perth WA)

goodfoodteam's picture

Hi there, sorry to hear your truffle mixture has not set sufficiently. We would definitely suggest that you choose double cream in future. Single cream is not suitable for boiling and we're wondering if the mixture split.  Also 3 tablespoons of alcohol may have thinned out the mixture too much. If the mixture is reasonably set, you could roll it in the palm of your hands, then in cocoa and refrigerate again.

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