Ultimate chocolate truffles
Makes: 18
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Ultimate chocolate truffles
Make these as a great gift – or freeze, ready for your next dinner party
Makes: 18
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
135Kcal
Fat
11gr
Saturates
6gr
Carbs
8gr
Sugars
8gr
Fibre
1gr
Protein
1gr
Salt
0gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 200g dark chocolate (at least 50% cocoa solids)
- 150ml double cream
- 25g unsalted butter
- 1 tbsp light brown sugar
For the toppings
- 15g cocoa powder, sifted
- 30g pistachios, lightly toasted and finely chopped
- 30g chopped roasted hazelnuts
Step by step
Get ahead
Keep in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months and defrost in the fridge overnight.
- Chop the dark chocolate into small pieces and place in a heatproof bowl. In a small saucepan, bring the cream, butter and sugar to just below boiling point, stirring over a gentle heat.
- Pour the hot cream mixture over the chocolate and stir gently until melted and smooth. Pour into a shallow dish or tray to cool more quickly, then cover and chill in the fridge for 3 hours, or until thickened and firmed up.
- Using your hands, shape the chocolate into walnut-sized balls and place on a tray lined with baking paper. Put the cocoa powder, chopped pistachios and hazelnuts in separate bowls. Roll the truffles in the different toppings until evenly coated. Shake off the excess and chill again to firm up. Pop into mini paper cases and gift in empty egg boxes, if you like.
Tip
The twists:
For vegan truffles
Replace the double cream with coconut cream, and the butter with coconut oil. Roll in 50g toasted desiccated coconut or your choice of toppings.
For boozy truffles
Add 2 tbsp amaretto liqueur to the chocolate mixture in step 2 and chill for 30 mins to an hour longer before shaping. Roll the shaped truffles in 80g crushed amaretti biscuits. Best eaten within 2 days, as the amaretti crumbs will soften.
For orange truffles
Add the grated zest of 1 orange and 1 tbsp juice to the chocolate mixture and chill for 30 mins to an hour longer before shaping. Roll in your choice of toppings.
For vegan truffles
Replace the double cream with coconut cream, and the butter with coconut oil. Roll in 50g toasted desiccated coconut or your choice of toppings.
For boozy truffles
Add 2 tbsp amaretto liqueur to the chocolate mixture in step 2 and chill for 30 mins to an hour longer before shaping. Roll the shaped truffles in 80g crushed amaretti biscuits. Best eaten within 2 days, as the amaretti crumbs will soften.
For orange truffles
Add the grated zest of 1 orange and 1 tbsp juice to the chocolate mixture and chill for 30 mins to an hour longer before shaping. Roll in your choice of toppings.
