Chocolate Truffles

How to Make Chocolate Truffles

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1. Put the chopped chocolate in a heatproof bowl.

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2. Heat the cream and butter in a small saucepan over medium heat until steaming and just below boiling. Pour it over the chocolate and leave for 2 minutes.

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3. Stir gently from the middle outwards until the ganache is smooth and glossy, then stir in the brandy, if using.

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4. Cover the bowl and refrigerate for 2 hours, until firm enough to scoop.

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5. Sift the cocoa onto a plate. Scoop up teaspoons of the ganache and roll them quickly between your palms into 30 balls of about 12 g.

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6. Roll each truffle in the cocoa to coat and set them on a tray. Serve at room temperature.

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Tips for Making Chocolate Truffles

• Do not boil the cream. Steaming cream is hot enough to melt the chocolate, and boiling can make the ganache oily and grainy.
• Roll with cool hands and work fast. The warmth of your palms melts the chocolate, so dust your hands with cocoa if it starts to stick.
• Serve them at room temperature. Straight from the fridge they are hard and dull, and softer truffles have a much better flavour.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Chocolate Truffles

• Black coffee
• Dessert wine
• Fresh raspberries

Storing & Reheating Chocolate Truffles

Keep in an airtight container in the fridge for up to 2 weeks and bring to room temperature for 20 minutes before serving. Freeze for up to 3 months.

Chocolate Truffles FAQ: Common Questions

Chocolate Truffles Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.