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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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.
11th Dec, 2011
How much vanilla, baileys etc do you add if you split the mixture into four? I don't want to overpower it!
2nd Dec, 2011
How much sugar would I add to ensure the chocolates aren't too bitter? Would I heat it with the cream and butter? Advice appeciated. Thank you so much
2nd Dec, 2011
Does anyone know how long they keep for? I want to make them as christmas gifts. Thanks
23rd Nov, 2011
If you have any left-over cake, soak that in brandy, rum or any kind of booze and add to the above for seriously delicious Christmas treats. Leave some out for Santa!
16th Nov, 2011
Ohh, lookling forward to trying these for this years Xmas gifts!
21st Oct, 2011
Great recipe, very quick and easy and very tasty. The mixture does split, but it doesn't affect the finished truffles. I've made them twice and next time I think I will try to add the cream mix more slowly to prevent separation, but in general I absolutely love them. Those who find them too bitter - roll in icing sugar, it finishes them off nicely. Thanks again goodfood!
19th Oct, 2011
I have made chocolates for the last couple of years and always come fine, I change the mixture all the time, just keep the basis (100 grms dark chocolate per 100 ml. double cream). I like bitter chocolate so I do not need to add sugar, only if I am giving them to someone that does not like bitter chocolate. Also last year I added some chille powder and they were a tremendous success, every body liked them. Most recipes says to eat within 4 days, why the commercial chocolates can be kept for longer, what do they put to make them last? I have just order 1000 paper cups for petit fours so I can give them as present, I also recycle boxes and tins of other products by covering them with hand made paper, they look very nice and I use tissue paper in bright colours as well as doilies to pack them.
20th Sep, 2011
Fantastic - we made half a batch with 80% plain chocolate and rolled in icing sugar and another half batch with Green and Black's Maya Gold and rolled them in cocoa powder. Both were wonderful although the mixture made with the plain chocolate separated a bit. Only needed to refrigerate for about 2 hours to reach the right consistency for rolling.
26th Jun, 2011
they were liquid after four hours in the fridge when I tried to shape them and they didn't hold their shape, but it tasted good;)


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