Chocolate truffles with coloured coatings by a gift box

Easy chocolate truffles

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(47 ratings)

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


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


  • 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


  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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Bee Kaur's picture
Bee Kaur
29th Jul, 2020
Way too soft. I found it impossible to shape. Used it as a very expensive Chocolate spread instead
Ella Keryman's picture
Ella Keryman
3rd Jan, 2020
I highly recommend this recipe. It does make you get your hands dirty though, so if that is not your thing maybe stear clear. Make these every year for my parents, they love them.
2nd Jan, 2019
So easy to make and delicious - why would you ever buy over-sweetened, ready-made truffles again? And no need for all that packaging. I rolled mine by hand, coated them in cocoa powder and put them all together, loose, in a nice bag, in the fridge. Lasted longer than stated too.
2nd Dec, 2018
I love this recipe, as do the family,and make a selection of truffles each Christmas. I’ve tried amaretto, Baileys, whiskey, brandy and have just got gin and lime and southern comfort in the fridge. I don’t bother with expensive chocolate usually, but find all grades of Aldi chocolate work well and are cost effective. A couple of times I’ve not heated the cream quite high enough to melt the chocolate and have got the final lumps out over a pan of hot water. I make them at the beginning of December and pop them in the freezer and get out as needed.
Bernadette Packer's picture
Bernadette Packer
26th Sep, 2018
I wouldn't say these are easy, but with practice they would be. They are lovely, I made separate dark ones with orange juice and zest, our homemadebyoliver Plum & Brandy Jam and Plum & Amareretto Jam. I also made white chocolate with homemade Gin Rhubarb & Raspberry Jam, I used various toppings, the white chocolate were the favourite, I think because they are sweeter.
Linda Bartlett's picture
Linda Bartlett
15th Dec, 2017
I made these last year and i am going to make them again this Christmas. I poured the hot cream mix only 200ml) over the chocolate and stirred until combined I then divided them into 3 and added some orange liquer and essence to one tia maria and some strong coffee to another and cherry brandy and chopped glace cherries to the third. I rolled them in crushed walnuts, chocolate sprinkles and cocoa powder to differentiate between the flavours.
Sheila T
22nd Nov, 2016
When you say heat the cream & butter until simmering, I assumed simmering is ..well...errr simmering! Not warm like you state in the tips ( Tips! stated at the bottom of the recipe by the way) so I wasted 2 bars of good quality chocolate & Cream because it solidified. Many thanks for clear instructions. Not a happy bunny :-(
26th Jan, 2019
Try heating it until it just starts to gently bubble - that’ll work.
5th Jun, 2016
Despite comments, I had no problem with splitting after keeping cream and butter on a low temp, put the mixture in the fridge for the recommended four hours and it was fine and easy to manage hand rolling them with oil, despite being quite messy!
3rd Jan, 2016
I would recommend using less cream, perhaps only 150ml and I also added ground almonds which made the mixture easier to work with. Don't follow this recipe exactly as it will seem set and as soon as you dig into the mixture you will find that it is a chocolate fudge mess (I left for 24 hours!)


Bernadette Packer's picture
Bernadette Packer
26th Sep, 2018
Does anyone know how long they would last in the fridge?
goodfoodteam's picture
3rd Oct, 2018
Thanks for your question. We'd recommend keeping them in the fridge for up to 1 week.
Michelle_2's picture
18th Dec, 2017
Recipe was ok as far as the melting the butter and chocolate went, I didn't have any splitting of the cream/ chocolate mixture. I separated it into 3 tubs and did 1 lot of plain, Irish cream and coffee liqueur. However, even after being in the fridge for over 24hrs, they melted straight away as I was trying to shape them! Would have loved to have given them as gifts but they would have ended in a chocolatey puddle
17th Nov, 2014
How long can you keep the truffles for? both in and out of the fridge? I was planning on making them a week before christmas before I go home but can't exactly 'hide' them in the family fridge!
goodfoodteam's picture
5th Dec, 2014
Hi there, thanks for your question. You need to keep these truffles in the fridge, or a very cool, dry environment. They will keep for about a week.
15th Aug, 2014
1) how do you make truffles dairy free? 2) can i freeze my dairy free truffles? If so how do i store in freezer and what is the best method of defrosting?
goodfoodteam's picture
2nd Sep, 2014
You would need to find a specialist diary free recipe for best results, as you couldn't just make a straight swap.
10th Dec, 2013
I have made this recipe. However I used normal cream - not double cream, and the mixture is too thin. I added more chocolate in and the Baileys Irish Cream - about 3 tablespoons. Why is it that my mixture is too thin?? It has been in the fridge for 2 days and I have tried it in the freezer. It does become a little firmer but not enough to use my melon baller or my hands to roll the shapes. Is the ratio of chocolate to cream different if is isn't double cream?? I would appreciate your help. (Perth WA)
goodfoodteam's picture
11th Dec, 2013
Hi there, sorry to hear your truffle mixture has not set sufficiently. We would definitely suggest that you choose double cream in future. Single cream is not suitable for boiling and we're wondering if the mixture split.  Also 3 tablespoons of alcohol may have thinned out the mixture too much. If the mixture is reasonably set, you could roll it in the palm of your hands, then in cocoa and refrigerate again.
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