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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knitsnspins
21st Nov, 2010
4.05
A firm favourite with my work colleagues. I made them last year and have been asked to make them again this year.
nmacaulay25901
11th Nov, 2010
if u use 70% cocoa solid milk chocolate they will be much sweeter, also adding a tablespoon of golden caster sugar and some vanilla essence makes them sweeter
cakeanyone
21st Jun, 2010
1.05
No one could eat these as they were just not sweet enough. Will make again as the consistency was good, but will use different chocolate
zetallgerman
5th May, 2010
4.05
These are soooo easy to make and are a fantastic gift! You can add whatever flavours you like to this basic recipe. I make mine without the cream, but instead with 2 tbsp of single malt whisky and some crushed ginger snap cookies = Ginger & Whisky Truffles as a gift for Burn's Night :-)
salterge
31st Mar, 2010
Definately going to try this! YUM

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