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Recipe by Tana Ramsay

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1. Video tutorial: Making chocolate truffles

1. Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl. Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the fridge until the mixture is solid, about 2 hrs.
2. Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the coconut onto a plate and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.

Per truffle

111 kcalories, protein 1g, carbohydrate 4g, fat 10 g, saturated fat 7g, fibre 1g, salt 0.01 g

Latest comments and suggestions

Results 1-20

• shaza's food

  10 December 2007

  shaza's food rated and commented on this recipe

  

  The Ingredients were fine - i used 74% cocoa solid choc to give it an extra rich taste. When you scoop out the choc and try to roll it in to balls the choc starts to melt all over your hands so net time i try it i'm either going to buy a melon ball scoop or i'll buy circle ice trays and let them set in there!

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• Sarah

  10 December 2007

  Sarah commented on this recipe

  The same thing happened to me at first so I put the mixture back into the fridge for another 1 1/2 hours and then it was firm enough to mould.

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• Linda Seaman

  10 December 2007

  Linda Seaman rated and commented on this recipe

  

  I'm going to try this recipe with my class of 10 and 11 year olds. Thanks for the tip about the chocolate melting, I think I'll leave it in the fridge over night.

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• shnu

  17 December 2007

  shnu rated and commented on this recipe

  

  easy recipe to follow, i tried it with 85% cocoa chocolate though which is a little bitter! and it does have a melting problem with making the chocolate balls. might try it with a chocolate with less cocoa next time

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• pixel

  19 December 2007

  pixel rated and commented on this recipe

  

  These are atrocious - making the balls is a nightmare - get the mixture too cold and you can't make them at all. Get them too warm and it goes everywhere. Dreadful. They need to think of another approach to making these because the idea is great but execution is poor.

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• Paula

  02 January 2008

  Paula rated and commented on this recipe

  

  I found that if you leave the mixture in the fridge for at least 3 hours - then use a small spoon to scoope out the mixture and with a seoond spoon drop it straight into the coconut. You can then roll the chocolate mixture into a ball with the coconut stopping it from sticking to your hands. I also used ground almonds as a coating as well a cocoa powder because not everyone likes coconut. These truffles were a great hit served with coffee after dinner over Christmas. I will certainly make them again.

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• Dory

  04 February 2008

  Dory rated and commented on this recipe

  

  Also had a problem with the rolling, half of it was on me! However they did taste good so perhaps following other peopl's suggestions of setting it longer would help if I ever make them again.

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• miss_naj

  07 February 2008

  miss_naj rated and commented on this recipe

  

  I agree, three hours in the fridge and using two spoons means that the balls are made easily without too much mess. I rolled mine in white hot chocolate powder and ground almonds. yum yum.

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• BizzyLizzy

  07 February 2008

  BizzyLizzy rated and commented on this recipe

  

  I made these with my kids and used a melon baller, which solves the problem of melting. The girls then had great fun swirling the balls around in the coconut. They gave some to their teachers at Christmas and I think it's the start of a tradition!

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• marylou

  26 February 2008

  marylou rated and commented on this recipe

  

  Again the chocolate does melt even with over 3 hours in the fridge, my tip would be just to handle sparingly and get them rolling in the coconut asap! I used 85% dark chocolate with chilli, this was really a great zingy flavour to stop the balls being too bitter. A real winner and, for, me worth the sticky hands.

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• QitchenQueen

  04 March 2008

  QitchenQueen rated and commented on this recipe

  

  Yes you will get chocolate fingers with this recipe! I left it in the fridge for 5 hours and it was still melting all over the place. But once you do manage to cover the little "balls" in coconut and put them back in the fridge, the result is quite delicious. Has anyone tried the ice cube tray idea?

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• Zoe

  06 March 2008

  Zoe rated and commented on this recipe

  

  me and my daughter loved making these together, we had to put the mixture in the freezer for about 10 mins though as not hard enought to roll. I think i will try it with milk chocolate next time.

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• stayathomemum

  23 April 2008

  stayathomemum commented on this recipe

  I've used two spoons before to get an oval shape. Perhaps I'll try it with white choc and pretend their choc mice.

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• mamapipinow

  20 August 2008

  mamapipinow rated and commented on this recipe

  

  I am doing truffles with another, similar though way. I take 2 handfulls of hazelnuts and almonds and place them in extra hot caramel i had just made (water, sugar, lemon juice). Then i put in in a tray, waiting for it to get cold. When that happens, i break the caramel nut in a blender until it becomes dust and add it to the mixture. This way all the juices are absorbed from the nuts and is easier to roll. Or you can add bisquits, plain ones, again turn them to dust and add them. Or you can try to place underneath the bowl a bowl with ice cubes so that it would maintain that cold temperature for longer. Either way i think you have to be awful quickwhen rolling thise babes!

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• tkchips

  26 November 2008

  tkchips commented on this recipe

  i made this as a kid, except we had marshmallows in the middle! we used to argue over who got the white or pink marshmallows! lol

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• Cara C

  03 December 2008

  Cara C rated and commented on this recipe

  

  very difficult to get to the right level of solidity for rolling but tasted nice.

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• mrsvandicamp

  03 December 2008

  mrsvandicamp rated and commented on this recipe

  

  Made these with 85% chocolate which was a mistake as it was way to bitter will defo make again this time with different choc. Instead of puttung it in the fridge I but it in my garden as we were knee deep in snow and it was ready to roll whithin the hour lol!! A little messy but thats half the fun x

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• Lauren Evans

  21 December 2008

  Lauren Evans rated and commented on this recipe

  

  Nice and easy to make, I put some rum and raisins in too, so thanks for that suggestion. Two teaspoons and some vigorous spoon-to-spoon action is required for making the balls, some are better shaped than others, but they are all very pretty (in individual metallic petit four cases) and very tasty!

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• MrsC

  12 May 2009

  MrsC commented on this recipe

  Truffles are ALWAYS messy to make so don't moan about getting sticky hands. Good basic recipe that i had lots of fun with.

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• shnu

  26 September 2009

  shnu commented on this recipe

  i made these for a friend and her kids for christmas, she liked them but as i'd used a very high percentage cocoa they were a little bitter!

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http://www.bbcgoodfood.com/recipes/4940/

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Ingredients

• 200ml double cream
• 200g good-quality dark chocolate (at least 70% cocoa solids)
• 200g desiccated coconut

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Difficulty and servings

Makes 30 truffles

Easily doubled

Preparation and cooking times

Prep 30 mins

Cook 5 mins

Plus cooling time

Vegetarian

Ingredients

• 200ml double cream
• 200g good-quality dark chocolate (at least 70% cocoa solids)
• 200g desiccated coconut

Per truffle

111 kcalories, protein 1g, carbohydrate 4g, fat 10 g, saturated fat 7g, fibre 1g, salt 0.01 g

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