How To Make Chocolate Truffles Recipe

(No ratings)

How to make chocolate truffles
Preparation Time30 mins plus chilling and coating

Here's how to make chocolate truffles the easy way! If you've neber tried to make them before then you might be surprised at just how simple they can be. This gorgeous lot are a colourful and fun collection that make the ideal gift for foodie friends. Simply package them up and pop into boxes for a delicious treat for loved ones.


STORE: The truffles can be kept for a week in the fridge. Any leftover praline (without the salt) can be kept in a lidded plastic box in a cool spot for a week.


For the dark chocolate truffles

  • 225g (8oz) dark chocolate, broken into small pieces
  • 200ml (7fl oz) double cream
  • 20g (¾oz) unsalted butter

For the white chocolate truffles

  • 225g (8oz) white chocolate, broken into small pieces
  • 100ml (4fl oz) double cream

For the truffle coatings

  • Freeze-dried strawberry and freeze-dried mango pieces (from the baking section)
  • Finely chopped pistachios

For the salted hazelnut praline

  • 75g (3oz) of nuts
  • 150g (5oz) caster sugar


  1. Put the dark and white chocolate in separate heat-proof bowls. Heat each batch of cream to scalding point, then pour over the chocolates. Add the butter to the dark, and a pinch of salt to the white. Leave to stand for 5 minutes, then whisk together well. Allow the two mixtures to cool, then put in the fridge.
  2. The chocolate needs to be firm enough to handle – so work in a cool kitchen or you’ll have to keep putting it back in the fridge if it gets too soft. Roll into balls and store, as you go, in-between pieces of baking parchment in a box. Put them back in the fridge to set again.
  3. To make the praline put some oiled foil on a baking sheet. Spread over 75g (3oz) of nuts. Put 150g (5oz) caster sugar in a saucepan and heat gently to dissolve. Don’t stir, but keep shaking the pan to make sure that the heat is evenly distributed. Turn up the heat and bubble the sugar until it’s the colour of warm amber, then carefully pour it on top of the nuts and set aside to cool. Place the praline in a food processor and whizz until fine. Leave plain, or add 2tsp sea salt, if you love the salty flavour.
  4. Assemble all your coatings and roll your truffle balls in them, using whichever combination you fancy. It’s best to roll in the coating when just slightly soft so it sticks.
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.