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“From sainsburys mag jan 2010, as a suggetsed homemade gift for xmas, not sure how long they would keep though. make ahead a few days keep chilled dust with cocoa before serving. Not made these yet”
12hrs 20mins
45 truffles

Ingredients Nutrition


  1. line a 23cm square cake tin or similar with cling film allowing plenty of overhang at the sides.
  2. bring cream to boil in a nonstick saucpan. put choclate in a bowl and add into saucepan. tale of the heat.
  3. leave for a minute or two and then stir and leave to stand for another minute or two until chocolate has completely melted.
  4. grind star anise with pestle and mortar, dust through seive to remove fine woody bits. fold dust into choco cream mixture.
  5. pour truffle mix into half of the cake tin, before it spreads to fill the whole cake tin fold the cling film back over to create a deep rectangle approx 2 cm deep. smooth surface with your fingers tuck clingfilm ends under tin to keep the slab in place. chill overnight until set.
  6. turn truffle slab out onto a work surface and peel off clingfilm trim edges and cut into 2cm squares, dust with cocoa powder.

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