Chocolate truffles are very easy to make. You can let your imagination go wild with the flavours and coatings!
Amount Per Serving % Daily Value*
Calories 67 3%
Calories from Fat 45
Total Fat 5.1g 7%
Saturated Fat 3.1g 15%
Unsaturated Fat 1.7g
Trans Fat 0.0g
Total Carbohydrate 4.8g 1%
Dietary Fibre 0.5g 2%
Protein 0.5g 1%
Cholesterol 10.9mgs 3%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
For dark chocolate truffles
- 300 g (10 oz) plain chocolate (minimum 70% cocoa solids)
- 300 ml (10 fl oz) double cream or condensed milk
For milk or white chocolate truffles
- 300 g (10 oz) milk or white chocolate
- 150 ml (5 fl oz) double cream or condensed milk
- Orange zest
- Mint essence
- Coffee essence
- Cocoa powder
- 100 g (3½ oz) melted milk chocolate
- Crushed pistachios
- Crushed almonds
- Grated coconut
- Sugar strands of various forms
- Break the chocolate up into small pieces. A food processor is a good option for this. Place the pieces in a bowl.
- Bring the cream gently to the boil with stirring in a saucepan. Just as it comes to the boil pour it over the chocolate. Mix well.
- Split the mixture into as many portions as you want flavours. Add flavouring to each portion and mix well. Place in the ‘fridge for 2-3 hours to allow the ganache to set.
- Using either a melon-baller or a teaspoon, scoop out pieces of the hardened ganache, roll them into balls and place on some greaseproof paper.
- To coat the outsides you can dust them with cocoa powder or roll them in chopped nuts, for example. For chocolate-covered truffles melt some chocolate in a bowl above a pan of boiling water, put a truffle on a cocktail stick, then spoon the chocolate over the truffle. Place on some greaseproof paper to set.
Don’t worry if your ganache separates. Once the liquid on the top starts to set whisk it firmly into the mixture.
Don’t handle the truffles more than you need to. Place them in the ‘fridge from time to time if they start to get a bit soft.
These are best stored in the ‘fridge, but they freeze well for up to a month.