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Sweets / Desserts made from Candyland

Chocolate Truffles


Dark Chocolate truffles:

  • 200g good-quality dark chocolate, 70% cocoa solids
  • 200ml pot cream
  • 50g unsalted butter
  • Cocoa
  • Coconut shavings

White Chocolate truffles:

  • 200g good-quality white chocolate
  • 200ml pot cream
  • 50g unsalted butter
  • 100g good-quality dark chocolate, 70% cocoa solids
  • Multi-coloured hail (like chocolate hail but colourful)
  • Chop the chocolate and tip into a large bowl.
  • Place cream and butter into a saucepan and heat gently.
  • Stir the chocolate and cream together until you have a smooth mixture.
  • Divide the mixture between bowls and mix in liqueurs or other flavourings. Chill for 4 hours.
  • To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil and roll the truffles between your palms.
  • Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper.
  • Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder.
  • To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
  • Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them.

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