Chocolate truffles with coloured coatings by a gift box

Easy chocolate truffles

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(45 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
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  • 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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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.
28th Dec, 2012
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)
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.
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)
21st Dec, 2012
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.
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 :)
27th Nov, 2012
They tasted delish and went down a treat at work but found them hard to shape. Going to buy a melon baller so hopefully will fix that problem, covered them in chopped hazelnuts, cocoa powder and chocolate bits and they were all delicious! A winner for me x
25th Nov, 2012
How much liqueur do you add?
27th Sep, 2012
Would peanut butter work??
16th Jun, 2012
I made these half for myself, and half for gifts. They were very rich, and satisfied a chocoholic urge easily. The pistachio rolled ones were my fav. Will def be making again. Great as gifts, I put them i the tiny cake cases that you can buy. They look like they are made for these choc balls. Perfect size. I'm liking the idea of adding Baileys or rum to them next time. Perfect Christmas hamper additions.


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