Chocolate Truffles Recipe

A little messy, but not hard to make. The end result is worth it!

General info

Serves: Makes 20
Preparation Time: 30 minutes


For the dark chocolate:

  • 225g dark chocolate, broken into small pieces
  • 200ml double-thick cream
  • 20g unsalted butter
  • for the white chocolate
  • 225g white chocolate, broken into small pieces 100ml double-thick cream

For the coatings:

  • It’s best to roll in the coating when slightly soft so it sticks. We used:
  • Freeze-dried strawberry and freeze-dried pineapple pieces (available at selected Spars), very lightly crushed
  • Finely chopped pistachios
  • Salted hazelnut praline



For the chocolate:

  1. Put the dark and white chocolate in separate heatproof bowls. Heat each batch of cream to scalding point, then pour over the chocolates.
  2. Add the butter to the dark chocolate, and a pinch of salt to the white. Leave to stand for 5 minutes, then whisk together well. Allow to cool, then put in the fridge.
  3. 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 greaseproof paper in a box. Put them back in the fridge.

For the salted hazelnut praline coating: 

  1. Put some oiled foil on a baking sheet. Spread over 75g of nuts.
  2. Put 150g castor sugar in a pot and heat gently to dissolve. Don’t stir, but keep shaking the pan to make sure that the heat is evenly distributed.
  3. 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.
  4. Place the praline in a food processor and whizz until fine. Leave plain, or add 2tsp sea salt, if you love the salty flavour.

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.

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