Homemade Chocolate Truffles

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December 9, 2016

Homemade chocolate truffles are so simple to do and look so impressive as gifts. Roll them in assorted toppings and add make someone's day. Perfect as an after dinner treat!

  • Prep: 20 mins
  • Cook: 4 hrs


300 g Good quality dark chocolate (70% cocoa)

300 ml Double thick cream

50 g Butter

Assorted toppings e.g. crushed nuts, cocoa, white chocolate sprinkles, edible glitter, desiccated coconut etc


1Chop 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.

2Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture.

3Add 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, brandy, coconut rum or the zest and juice of an orange), or just leave plain.

4Cool and chill for at least 4 hrs.

5To 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.

6Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper.

7To 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.

8Store 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.