Easy Chocolate Truffles

Easy Chocolate Truffle

by Azélia on 03/12/2010

in Chocolate,Featured Sidebar Post,Gluten Free,How To Make

For the little effort of boiling some cream adding chopped chocolate, stir until melted and refrigerate you can make chocolates.  It doesn’t get more complicated than that.  Once your chocolate is set just scoop it out using a teaspoon and roll them in cocoa powder.  It’s incredibly impressive to serve chocolates you’ve made.  Make these and watch people smile.  I’ve been making these for as long as I’ve set up my own home, sometimes to serve with coffee after dinner and other times to put them in little decorated boxes to give them away as presents.  When invited to someone’s house for a meal I have been known to take these instead of the usual bunch of flowers and they are so well received.

You can leave them very simple like here just dusted with cocoa powder or go a step further and cover them with melted chocolate so you have a different texture from the soft truffle, the cold shell cracking to reveal the soft centre.  You can flavour the chocolate ganache with your favourite liquour, add chopped nuts or roll them in chopped nuts.  Keep them in the fridge.

Easy Chocolate Truffles

150ml double cream (heavy cream)
100-120g chocolate broken into small pieces, 70% cocoa solids or 50% cocoa solids if making it for people who hate dark chocolate
Cocoa powder to dust the truffles

Bring the cream to boil.

Turn off the heat add the chocolate straight away.

Stir until the chocolate is melted

Keep stirring until all the chocolate has melted.  If for some strange reason the chocolate doesn’t melt put the pan over very hot water and that will give enough heat to melt it.

Pour into a bowl and put it in the fridge.

Leave it in the fridge until it’s solid all the way through, it will take a good few hours and best left overnight.

Scoop it up with a teaspoon.

You can either just tip into the cocoa powder straight away and have the truffles have a rough shape.  If you want a smoother shape then very quickly roll it between your hands a couple of turns then toss it in the cocoa.  Don’t roll it too much otherwise you’re in danger of melting it, you want speed.

Nothing beats looking at chocolates you’ve made.

Related posts:

{ 60 comments… read them below or add one }

Flowerswithpowers December 16, 2012 at 6:34 pm

Hi I just made these-used double cream and 70% chocolate-large film of fat ontop of mixture-should I just drain and hope rest is okay?

Azélia December 17, 2012 at 2:12 pm

FWP – I’ve never had fat on top, if fresh cream and chocolate are blended properly there shouldn’t be separated fat.

leanne December 19, 2012 at 11:32 am

would the mixture be affected if i added something like irish cream to it?

Azélia December 28, 2012 at 9:47 am

Leanne – will be fine if it’s a small amount 1-2 tablespoons

Kate January 7, 2013 at 5:09 pm

Can I use regular milk?

Nicole February 6, 2013 at 9:07 am

Hi, how many truffles u can make with this recipe?? As in like how many balls u can manage to roll??

Nicole February 6, 2013 at 9:08 am

Hi! How many truffle balls can be made using this recipe??

Georgia February 6, 2013 at 9:54 am

Would I be able to use a 110g Aero Mint Chocolate Block instead of the heavy dark chocolate you used? Just for a lighter, minty taste.


Tim February 6, 2013 at 11:17 am

FWP – if you have heated the double cream too quickly or raised the temperature too high when it comes to mixing in the chocolate this is when you will get the fat appearing, you need to ensure that you gently heat the cream but do not boil it.

Jenny February 8, 2013 at 11:01 am

Hi was just wondering if you could change milk chocolate for white

Leave a Comment

Notify me of follow-up comments via e-mail. You can also subscribe without commenting.

Previous post:

Next post: