“Yummy choccie truffles - need more be said? Ok, the prep time includes setting time!”
15-25 truffles

Ingredients Nutrition

  • Essential
  • 120 g chocolate (70%+)
  • 90 ml cream
  • Optional extras
  • 10 -20 ml calvados, brandy, rum or 10 -20 ml other alcohol
  • 2 tablespoons pecan nuts or 2 tablespoons brazil nuts or 2 tablespoons macadamia nuts, chopped
  • 2 tablespoons almonds or 2 tablespoons hazelnuts, chopped
  • 1 tablespoon raisins or 1 tablespoon other dried fruit, chopped
  • icing sugar (for dusting)
  • cocoa powder (for dusting)


  1. Cover a baking tray with clingfilm and/or use chocolate cases.
  2. Break the chocolate into small pieces in a large bowl.
  3. Bring the cream to a rolling boil.
  4. Pour the cream onto the chocolate and stir until fully melted and blended in .
  5. Optional Stage: You can split the chocolate mixture into different bowls. I tend to keep a 3rd plain and mix a 3rd with a combo of nuts and raisins and a mix a 3rd with some alcohol. All flavourings are only suggestions.
  6. Leave to set at room temperature (uncovered).
  7. After 90 minutes or so the chocolate mixture should be set (it can take longer with some alcohol).
  8. Roll a teaspoon of mixture into a ball and immediately roll the ball in icing sugar, cocoa powder or finely chopped nuts. Place on tray or in cases.
  9. Repeat until all of the chocolate mixture has been turned into truffles.
  10. NB It is also possible to melt some additional chocolate and coat the truffles in this as a nice coating!

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