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Nutrition: per truffle

  • kcal111
  • fat10g
  • saturates7g
  • carbs4g
  • sugars2g
  • fibre1g
  • protein1g
  • salt0.01g
    low
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Method

  • step 1

    Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl. Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the fridge until the mixture is solid, about 2 hrs.

  • step 2

    Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the coconut onto a plate and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.

Recipe from Good Food magazine, December 2007

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Comments, questions and tips (47)

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Overall rating

A star rating of 3.8 out of 5.27 ratings
scottmartin avatar

scottmartin

can you use crame fraiche? in the truffles

pettitt85

These are really easy to make - the ingredients definitely don't make 30 balls though, unless I was ridiculously generous. I got more like 20 balls.

I also mixed dark chocolate with a milk chocolate and caramel bits for a little crunch inside.

Yummy!

clpurton

Soo naught

wendypayne

The messiness is easily solved as long as you don't mind having cubed chocolates instead of balls. They taste the same and still look really good in pretty boxes and are much quicker to make. Simply grease a baking tray and line with cling film before pouring the mixture into it. I then left the…

Francesca Strong

Do you think you could do this and roll the squares into little balls? :)

janjan87

Forgot to add my rating and also I used half milk choc and half dark 70% choc, both green and blacks, better chocolate makes the difference!

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