Chocolate truffels


  • 150 g Dark chocolate
  • 60 g cream
  • 20 g Butter


  • Boil the cream and add the chocolate and butter and stir to melt.
  • Set aside to set.
  • Scoop teaspoons full and place on tray and refrigerate until very firm.
  • Dust hands with Icing sugar mixed with equal parts coco powder.
  • Roll the chocolates into little balls and refrigerate until very firm.
  • Dip in melted chocolate and allow to set.

Make 24  portions

Written by:  - Updated 25 Dec, 2017  
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