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Recipe by olive magazine

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1. Video tutorial: Making chocolate truffles

1. Melt the chocolate and cream together in 20-second blasts in the microwave or in a glass bowl set over a small pan of simmering water. Stir in the vanilla, then pour into a small bowl. Once cool, put in the fridge to chill for 2-3 hours.
2. When firm, use a melon baller or 2 teaspoons to scoop out and form balls, then roll each truffle in either the cocoa powder or the chopped pistachios. Chill the leftover bits to use them up. Keep chilled until ready to serve.

Per truffle

93 kcalories, protein 1.4g, carbohydrate 6.9g, fat 6.9 g, saturated fat 3.3g, fibre 0.2g, salt 0.03 g

Latest comments and suggestions

Results 21-36

• sprymidget

  18 December 2008

  sprymidget commented on this recipe

  Hi tats I had the same experience with the chocolate being very soft but I prepared everything before hand to combat it a bit. I had a bowl of hot soapy water for washing between rolling and a bowl of very cold water for dipping my hands after washing. It helped quite a bit to have very cold hands. Also, if the chocolate is becoming really soft in the bowl just put it back in the fridge for a few minutes then start again. I made more last night with the strawberry flavouring and they turned out better than the first batch, I think practice makes perfect with this recipe.

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• nicbow

  18 December 2008

  nicbow commented on this recipe

  Hi tats, just made another batch of these, still unsure why yours aren't working out for you! I follow recipe then add around 200g of raisins that were soaked for about 2 hours in 4 CAPS full of whiskey (quite a lot!) and blend until roughly chopped, chuck this straight into chocolate mix, put in fridge for 4 hours and use 2 teaspoons to make a rough ball shape then dropped into cocoa before rolling. The raisins could be soaked overnight if you are using them if not just chuck in the booze! Hope you have some luck next try!

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• julesotto

  19 December 2008

  julesotto commented on this recipe

  I have made these and a melting variety from last months magazine and they were relatively easy to make and taste fab - the pistachio ones are my favourite! They do only last up to 3 days but the melting recipe does say that you can freeze them, which we have done ready for bagging up for christmas presents when we see people.

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• lou1707

  23 December 2008

  lou1707 commented on this recipe

  These were fabulous, made these for a birthday present and will be making these for christmas this year, i put cherries, whole hazlenuts and chopped crunchie in mine and then use various coatings such as chopped nuts, cocoa powder, crumbled flake and dipped in chocolate, and they taste yummy. Everyone loves them can't wait to make then again, thanks for the great recipe.

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• karynm16

  26 December 2008

  karynm16 commented on this recipe

  I made these as Christmas gifts for work colleagues (a milk choc batch and white choc batch). I didn't have a melon baller so it was frustrating trying to roll these but everyone enjoyed them, so it was worth the effort.

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• smallasapeanut

  31 December 2008

  smallasapeanut rated and commented on this recipe

  

  Made these on Christmas eve and gave out as presents, and i am glad to say they recieved rave reviews and i've even had requests for more! I varied the recipe slightly....i heated the cream first and seperately and just as it started to bubble i added a knob of butter, when this melted i added it to the broken chocolate pieces, I also added a pinch of salt (as recommended by jamie oliver) which intensives the chocolate taste! Then added 2 generous teaspoons of drambui, it spelt quite potent but one couldn't identify the taste upon eating. Highly recommended.

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• Cara C

  15 January 2009

  Cara C rated and commented on this recipe

  

  so nice!! very easy. a much bigger success than other truffle recipes i've tried! rolled mine in chopped walnuts, coconut and chocolate sprinkles. very pretty!

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• stellafildes

  03 February 2009

  stellafildes commented on this recipe

  Made these for Christmas after dinner, we're very easy to make and eveyone loved them. Will definitely make them again.

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• Sian

  08 March 2009

  Sian rated and commented on this recipe

  

  This recipe was so incredibly simple, I ♥'d everything about it! I made them for my mum's 40th and they were the first thing to go! Everyone wants the recipe but I think I don't want to give it to them because they'll know just how easy they were to make! Tats: I had the same problem, the key is to have fairly cool/cold hands so that you don't melt the chocolate. I found my hands were too hot so they started to melt but i rinsed them in some cold water and it was fine. Hope that helps!

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• Rhys P

  02 April 2009

  Rhys P commented on this recipe

  Made these for my mum on mothers day. I rolled a few in crushed ginger nut biscuits. LOVELY

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• Lottiexxx

  10 April 2009

  Lottiexxx rated and commented on this recipe

  

  Oh My God!!! Yum Yum Yum. I have just made these and was my first time at attempting truffles. So easy to do. I just did half quantaties so I could see how they would turn out rather than doing a whole big batch on my first attempt. I also used peppermint flavouring instead of vanilla but the same amount as suggested for the vanilla. It gives the truffles a lovely gentle mint flavour without overpowering them. Highly recommended. I also rolled some of mine in cocoa and the rest in crushed walnuts which I already had in the cupboard. Im so impressed im off out to buy more chocolate and spinkles! I may even try adding a little baileys to the mixture and see how it goes!! Good tip..... sainsburys sell mini cake cases which are perfect for putting the truffles in, they were about £1.16 (bargain!)

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• sarah

  12 April 2009

  sarah rated and commented on this recipe

  

  I can't believe they taste as good as they do and they're so incredibly easy to make. Follow the recipe and you just can't go wrong. Highly recommended!!

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• Lottiexxx

  14 April 2009

  Lottiexxx commented on this recipe

  I posted a few days ago but just thought I would write something more. I did indeed go out and purchase more chocolate and cream and made lots and lots! I bought some orange flavouring and these turned out amazing. I also did a batch with baileys, I just put two tablespoons in to half the mixture. I also bought some different sprinkles to roll them in, some had white chocolate, some had milk etc. We put them out for a family easter dinner and they got demolished!! Was told they were better than shop bought ones!! Now getting requests from everyone!

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• craftylucyloo

  30 July 2009

  craftylucyloo rated and commented on this recipe

  

  Wonderful! I used 200 g Supercook milk choc and 100 g double cream and I did what the video said to do and whisked it together. I put a good splosh of vanilla flavouring in. Put it in the fridge for about 5 hours. Then rolled into balls - no probs and coated in coconut, cocoa and vermicelli. Delicious and had lots of fun with my daughter too.

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• Minja

  25 August 2009

  Minja rated and commented on this recipe

  

  You'll love these!

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• Hobo Chef

  01 October 2009

  Hobo Chef commented on this recipe

  These are brilliant and so easy to make but look like you've gone to so much effort. Next time I'll go for a better quality dark choc and up the ante on the rum to give it more of a bitter taste with a kick, felt a bit too sweet with milk chocolate.

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Ingredients

• 400g milk chocolate , chopped
• 150ml pot double cream
• 1 tsp vanilla extract
• cocoa powder for rolling
• about 80g shelled pistachios , chopped, for rolling

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Difficulty and servings

Makes about 40 truffles

Preparation and cooking times

Ready in 40 minutes plus chilling

Ingredients

• 400g milk chocolate , chopped
• 150ml pot double cream
• 1 tsp vanilla extract
• cocoa powder for rolling
• about 80g shelled pistachios , chopped, for rolling

Per truffle

93 kcalories, protein 1.4g, carbohydrate 6.9g, fat 6.9 g, saturated fat 3.3g, fibre 0.2g, salt 0.03 g

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