Chocolate truffles

Indulge yourself with this easy recipe for luxurious-looking chocolate dipped truffles.

Preparation time: 45 minutes, plus chilling and freezing time

Cooking time: 5 minutes

Makes: about 35 truffles


For the filling:

  • 150 ml (5 fl oz) double cream
  • 350 g (12 oz) plain dark chocolate, chilled then finely grated
  • 50 g (1¾ oz) unsalted butter, diced 1–2 tablespoons liqueur, optional

For the coating and decoration:

  • 350 g (12 oz) plain dark chocolate, cocoa powder, white chocolate, thin sheets of gold leaf


  1. Put the double cream into a small saucepan and bring it to the boil. Remove it from the heat then add the grated chocolate and the butter, stirring constantly until the mixture is thick, dark and smooth. Add some liqueur if desired, then transfer the mixture to a small bowl and chill it until it is quite firm.
  2. Using a melon baller or teaspoon, shape balls 2.5 cm (1 in) in diameter. Put them on a tray lined with baking paper and freeze until solid.
  3. Melt the dipping chocolate, then remove half the truffles from the freezer and dip them one by one into the chocolate. Shake off the excess and place the truffles on a tray lined with baking paper. Dip the remaining truffles the same way.
  4. If you want a contrast of smooth and soft surfaces, roll some of the truffles in cocoa powder straight away, before the coating has fully set. Leave the rest to set completely. Then pipe a little melted white chocolate decoratively onto some of them and, using your fingertip, press a little of the gold leaf onto others. Stored in an airtight container in the refrigerator, the truffles will keep for two weeks, or they can be frozen for a month.

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