Easy chocolate truffles
- Good Food team
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Makes 50 (easily doubled or halved)
Easy
Prep: 30 mins
Cook: 5 mins
plus 4 hrs chilling
A star rating of 4.2 out of 5.66 ratingsRate
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These homemade chocolate truffles are sure put a smile on anyone's face. They are so easy to make, and are an impressive gift when wrapped up in a box
Freezable
Egg-free
Gluten-free
Nut-free
Vegetarian
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Homemade Irish cream
A star rating of 4.9 out of 5.23 ratings
Ingredients
Nutrition
Units:
MetricUS
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300g good-quality dark chocolate
70% cocoa solids
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300ml double cream
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50g unsalted butter
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Nutrition: per truffle
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kcal72
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fat7g
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saturates4g
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carbs2g
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sugars1g
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fibre1g
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protein1g
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salt0.01g
low
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Method
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step 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.
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step 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 baking parchment.
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step 3
Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. 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 baking parchment. 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.
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step 4
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. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.
Test Kitchen tips for making chocolate truffles:
- Chop the chocolate as finely and evenly as you can before the hot cream goes over it – small, even pieces melt quickly and all at once, so you get a smooth ganache rather than a mixture of melted chocolate and stubborn unmelted lumps
- If the mixture ever looks oily or curdled rather than glossy, the chocolate and cream have split, usually from heat that was too high – stir in 1 tsp of warm cream at a time, working from the centre outwards, until it comes back together and turns smooth
- Don't overheat the cream – if it's at boiling when you pour it onto the chocolate it could make the mixture seize and become grainy
- Keep everything cool when shaping the truffles. Cold hands and a cool kitchen stop the ganache turning sticky and soft as you work, so the truffles hold a neat round – if it does start to get too messy, pop the bowl back in the fridge for 10 mins before carrying on
- If you're rolling the truffles in chopped nuts, cocoa, desiccated coconut or other dry ingredients, do so immediately after shaping so that they are sticky enough to pick up the coating – however, if coating in melted chocolate, chill the truffles briefly in the fridge after shaping
- When you're adding the flavourings, do taste it as you go and add more until you're happy – add just a teaspoon at a time of fruit juices or liqueurs, or a drop at a time if you're using stronger flavours like peppermint extract
- Your choice of dark chocolate sets how bitter the finished truffle tastes – at 70% cocoa solids you get a deep, properly dark result, so if you prefer something rounder and sweeter, reach for a bar nearer 60%
Recipe from Good Food magazine, November 2006
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A star rating of 4.2 out of 5.66 ratings
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