Chocolate truffles with coloured coatings by a gift box

Easy chocolate truffles

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(41 ratings)

Prep: 30 mins Cook: 5 mins Plus 4 hours chilling

Easy

Makes 50 (easily doubled or halved)

Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face – and they're so easy to make

Nutrition and extra info

  • Freezable

Nutrition: per truffle

  • kcal67
  • fat6g
  • saturates3g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein1g
  • salt0g
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Ingredients

  • 300g good-quality dark chocolate, 70% cocoa solids
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 300ml pot double cream
  • 50g unsalted butter

Method

  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, questions and tips

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dannieve22
21st Apr, 2014
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
27th Feb, 2014
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
23rd Dec, 2013
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
21st Dec, 2013
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
19th Dec, 2013
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
2nd Dec, 2013
when you freeze these do you freeze them with the coating or without?
Angel17
20th Sep, 2013
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
30th May, 2013
5.05
Made these for Christmas with different toppings, was really scrumptious. the toppings I used were cocoa powder, icing sugar, chopped nuts and coconut.
justjojo2011
10th Mar, 2013
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
6th Jan, 2013
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.

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