Chocolate Truffles
Member recipe

Chocolate Truffles

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

Member recipe by

Cooking time

Plus 4 hrs chilling time

Servings

Serves 1 - 20

Chocolate truffles, beautifully wrapped make a lovely sweet gift.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 250g/10oz good quality plain (semi-sweet) chocolate
  • 250ml/8 fl oz double (heavy) cream
  • 40g/1-1/2oz unsalted butter
  • 3 tbs brandy, rum or other liquer to flavour
  • Coating Options;
  • Chocolate vermicelli (sprinkles)
  • Cocoa powder
  • Finely chopped hazelnuts, walnuts, pistachios or almonds
  • Icing (confectioners) sugar

Method

    1. Break the chocolate into small pieces. Bring the cream to the boil in a saucepan then remove from heat and add the broken chocolate. Stir until it melts, then stir in the butter and allow it to melt completely. Add the brandy or other liquer and make sure it is well mixed.
    2. Pour the mixture into a bowl and, when cool, cover with clingfilm then refrigerate for at least 4 hours, preferably overnight.
    3. Line a baking sheet with non-stick paper. Using a teaspoon or a melon ball maker if you have one, make 20 to 30 balls from the chilled chocolate mixture, placing each one on the baking sheet.
    4. Put the cocoa, icing sugar, cocoa powder, vermicelli or nuts on to separate plates, if you are using more than one kind of covering. Roll the truffles in whichever you choose. Doing a variety looks very good.
    5. You can also dip the uncovered chocolate in melted chocolate (use a skewer or cocktail stick) instead of the other coverings to give a smooth chocolatey appearance. For best results, freeze the truffles before coating them in melted chocolate.
    6. Allow the truffles to chill.
    7. Present them in little truffle paper cases or piled up in a dish or on a plate. They keep in the refrigerator for about 10 days or you can freeze them for about 8 weeks.

Comments, questions and tips

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

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips