Rich, elegant and ohh so very chocolatey!
My Private Note
Units: US | Metric
- 250 g very good quality dark chocolate, cut into small pieces (75% cocoa solids)
- 300 ml double cream
- 50 g unsalted butter
For plain truffle
For toasted almond truffle
- 50 g sliced almonds, very finely chopped and lightly toasted
For Toasted coconut truffle
- 50 g flaked coconut, lightly toasted
For the chocolate-coated truffles
- 50 g milk chocolate
- 1/2 teaspoon peanut oil
- 1Place the chopped chocolate in a medium sized bowl.
- 2Heat the cream and butter in a small saucepan over medium heat and bring to a boil.
- 3Immediately pour the boiling cream over the chocolate and stir with a whisk until smooth.
- 4The mixture will be very liquidy at this stage, but don't worry about that (it will become firm overnight), just allow it completely cool and then cover with clingfilm and refrigerate overnight.
- 5Next day, when you are ready to make the truffles, place your coatings for the truffles onto seperate plates.
- 6For plain truffle, mix the cocoa powder and sugar in a plate.
- 7For toasted almond coating, finely chop flaked almonds, dry-roast them lightly in a pan till they turn golden brown, and same for toasted coconut coating.
- 8For chocolate-coated truffles, break the chocolate in a bowl and add in the oil and let it sit over a pan of hot but not boiling water and allow it to melt until it becomes liquid, then remove the pan from the heat.
- 9Make sure you have all the little paper cases opened out ready before your hands get all chocolatey!
- 10Remove the truffle mixture from the refrigerator.
- 11Using a teaspoon, scoop out a small portion and use your hands to shape it into a ball.
- 12Immediately roll the truffle in the coating of your choice and place it in the paper cases.
- 13For toasted almond and coconut truffles, roll the chocolate balls in the nuts/coconut, and then press them slightly to form an outer coating.
- 14For chocolate-coated truffles, dip each truffle in the chocolate so that it gets a thin coating and then quickly transfer into the paper case (If the chocolate coating begins to thicken before dipping the truffles, return it onto the pan on the heat so that it will melt again).
- 15Cover and refrigerate for another 24 hours.
- 16These refrigerate very well for a couple of weeks.
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Nutritional Facts for Homemade Chocolate Truffles
Serving Size: 1 (39 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 251.8
- Calories from Fat 218
- Total Fat 24.2 g
- Saturated Fat 14.2 g
- Cholesterol 35.8 mg
- Sodium 24.0 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 3.9 g
- Sugars 5.0 g
- Protein 4.0 g