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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15th Jun, 2012
Just to let you know that do some very cute and sweet little boxes!
10th Jun, 2012
Never made truffles before, but this recipe is great. Made for school fair, and they went down a storm. Loads easier than I thought it would be. Making double for next fair. Definately recommend.
24th Apr, 2012
I first tried these with milk chocolate and they didn't work, but I tried again a second time with swiss dark chocolate and a couple of tablespoons of rum and they were absolutely yummy! My family didn't stop raving about them.
21st Apr, 2012
Delicious! Very rich, a real treat. My favourite was the milk chocolate covering/topping as you had the crunch of the chocolate then the utter smoothness of the truffle.
8th Apr, 2012
my friend made me some of theese for my easter presant and they tasted divine, however they were quite rich. she didnt use any fancy packaging just an egg box and some florrette cases. it made them have a lovely finish and madethem look homemade. they holded there shape well even though they were shaped with a spoon. seen as enjoyed this recipe so much i will have to make them again.
1st Feb, 2012
Very nice and easy to make. I had a bit of difficulty shaping into balls even using a melon baller, but they look and taste fantastic
5th Jan, 2012
Taste great. Loved them They are pretty messy to roll so only do when been in the fridge overnight and hardened up quite a bit. It took a lot longer than 2 hours for them to solidify.
23rd Dec, 2011
These were really easy to do (although rather messy), the mixture did split as it cooled, so I stirred it back together every 10 mins or so until it stiffened up, and then it was perfect.
17th Dec, 2011
Oh and I have split my mixture and added different flavours but also added a little icing sugar along with the flavours, takes some of the bitterness away.
17th Dec, 2011
if you type in free gift box template into google images you can find some great designs to make your own boxes.


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