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Recipe

Chocolate truffles

30 min • 20 to 30 servings •
kris Musikant
Assorted chocolate truffles, coated in cocoa powder, nuts, and coconut, displayed on a plate in a cozy kitchen setting.

These truffles are easy to make, adored by children and adults, easy to make, kids love getting messy making them and then giving them as presents.

Ready

  • 240g dark chocolate (at least 60% cocoa solids)
  • 150g whipping cream
  • 2 teaspoons liquid glucose (available from most chemists in UK) or golden syrup
  • 34g unsalted butter at room temperature
  • cocoa powder
  • chopped nuts
  • dessicated coconut

    • Set

  • sharp knife
  • chopping board
  • heat-proof bowl
  • saucepan
  • beaters
  • fine sieve
  • container
  • small ice-cream scoop or 2 teaspoons
  • shallow bowl

    • Go!

  • Roughly chop the chocolate and put to one side in a large bowl.
  • Place the cream and glucose into a saucepan.
  • Then heat gently.
  • As soon as it simmers, pour over chocolate.
  • Stir until all the chocolate has melted.
  • Beat the butter into the chocolate and cream mixture, trying not to get any air into it.
  • Pour through a fine sieve into a clean dry container.
  • Refrigerate until set (at least 2 hours)
  • Once set, use a small ice-cream scoop (about 2cm diameter) to form small balls. Alternatively use 2 teaspoons.
  • Dust with cocoa powder or, for variation, roll in chopped nuts or coconut.

    • Recommendations

    N.B. Use very good quality chocolate, at least 60% cocoa solids, it makes all the difference.
    Store the truffles in a cool place until just before serving, because if they are warm they will become sticky and may melt.

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