The best gifts are always homemade. And if they’re chocolate? Even better! You can’t go wrong with a box of truffles, mixed with your favourite flavours. Our simple chocolate truffle base has just three ingredients and is ready in minutes.
From there, it’s up to you what flavours you choose, whether it’s boozy rum and coconut or sharp and sweet lemon curd, the possibilities are endless. Get experimenting and try your own creative combinations, we’ve tried and tested six to start you off.
Basic truffle recipe
Using the base ingredients from our classic chocolate truffle recipe, all you need is:
300g good quality dark chocolate (at least 70% cocoa solids) /white chocolate
300ml double cream
50g unsalted butter
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. Divide into bowls (if making more than one flavour) and add flavourings at this point. Chill for at least 4 hours.
To scoop out your truffles, use a melon baller or teaspoon. Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper.
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.
- A melon baller or measuring teaspoon can be a useful tool to scoop and shape your truffles.
- Lightly oil your hands in a flavourless oil such as sunflower oil so the mixture doesn’t stick. You could also use a piping bag, to pipe the truffles straight onto the greaseproof paper.
- If you’re trying boozy flavours, be careful not to add too much alcohol as this will make it more difficult for the truffles to set.
- Don’t be tempted to try to roll your truffles too soon, give them adequate time to set or you’ll end up with delicious, but messy, liquid truffle mix. Even if the mixture feels firmer around the edges, the middle might not be set yet.
Chocolate orange truffles
To make: Stir 1 tbsp of Cointreau or Grand Marnier, the juice of 1/2 an orange (about 2 tsp) and the zest of 1 orange into your melted chocolate mix. Place your mix into a smaller bowl in the fridge for at least 4 hours until set. Scoop out your truffles and roll in cocoa to finish.
Peanut butter truffles
To make: Stir 1 heaped tbsp of crunchy peanut butter into your melted chocolate mix. Place into a bowl and leave in the fridge to set for at least 4 hours. Scoop out your truffles and roll in crushed peanuts to finish.
Rum & coconut truffles
To make: Add 1-1 1/2 tbsp of dark rum, depending on your taste, to the melted chocolate mix, along with 2 tbsp of dessicated coconut. Leave to set for at least 4 hours. Scoop out your truffles and roll in dessicated coconut to finish.
To make: Add 1 tbsp of crushed pistachios to your melted milk or white chocolate mix. Leave to set for at least 4 hours in the fridge. Scoop out your truffles and roll in melted white chocolate and sprinkle on crushed pistachios to finish.
White chocolate & lemon curd truffles
To make: Add 1 tbsp of lemon curd, the zest of 1 lemon and 1 tsp of lemon juice to your melted white chocolate mixture. Leave to set in the fridge for at least 4 hours. Scoop out your truffles and either dunk in white chocolate using a fork to avoid missing any spots, or roll in icing sugar to finish.
What’s your favourite truffle flavour? Let us know in the comments below…