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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15th Nov, 2015
The mixture split as soon as I added the cream to the chocolate. Best advice is to add the chocolate to the cream, not the other way round. I managed to rescue mine by whisking the split mixture with a rotary whisk for a couple of minutes. Should have read all of the comments first!
Sophie_12321's picture
28th Sep, 2014
After hearing that the chocolate was quite bitter, and i'm not over keen on dark chocolate, I decided to substitute it for milk chocolate. I found that mix was of similar consistency as sticky icing. It was far too mushy and sticky to work with and, unfortunately, to sweet to eat as it was. I think it will probably end up in the bin. For anyone going to try this recipe, don't use milk chocolate!
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.
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.
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.
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.
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.
2nd Dec, 2013
when you freeze these do you freeze them with the coating or without?
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 :)
30th May, 2013
Made these for Christmas with different toppings, was really scrumptious. the toppings I used were cocoa powder, icing sugar, chopped nuts and coconut.


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