Chocolate truffles

Chocolate truffles

  • 1
  • 2
  • 3
  • 4
  • 5
(29 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

Nutrition and extra info

  • Freezable

Nutrition: per truffle

  • kcal67
  • fat6g
  • saturates3g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein1g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g good-quality dark chocolate, 70% cocoa solids
  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
kerri-anneh
28th Dec, 2012
5.05
Very easy to make and absolutely delicious! Made these as little gifts for Christmas and everyone loved them. Will defo be making these again :o)
wendypayne
25th Dec, 2012
Chillie is a good addition too. Also dispensed with the messy rolling into balls. Put the mixture into cling-film lined baking tray and placed in freezer overnight. Then just chopped them into reasonably equal sized cubes using knife run under hot water. Once cut, rolled them in cocoa powder and kept them in freezer till needed. They are delicious straight from the freezer as the cool, smooth centre slowly melts in your tongue.
jeannie960
23rd Dec, 2012
Does anyone know if it would work pouring the mixture into silicone chocolate moulds to set? would save all the rolling lark and would push out easily ( I think)
stusan12
21st Dec, 2012
5.05
My son and I made these last night. I doubled the recipe and split it into 4. It made 120 all together. They were so easy and only took 2 hours to chill. First batch were mint choc covered in hot choc powder. Second batch were orange choc covered in bournville cocoa. Third batch were dark chocolate covered in amaretto biscuits (favourite by far) Fourth batch were milk and dark choc marbled covered in pistachios. I have used petit four cases and bagged them in sellophane as gifts for work colleagues. All have been very much appreciated. Going to try alcohol ones over the weekend in preperation for Christmas.
honnors2012
9th Dec, 2012
I make these in a loaf tin and cut them in squares 4 a slightly different look. Always a big hit and I also heat the cream with coffee beans and take the beans out when I add the chocolate. Really infuses the cream n tastes great :)

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.