• 200 g milk chocolate (good quality 40%)
  • 50 g dark chocolate (good quality 70%)
  • 115 g unsalted butter


  • Place cream in a saucepan and bring to the boil.
  • Melt the chocolate and add the cream and whisk.
  • Add in the butter and mix until the butter is melted and the mixture is smooth.
  • Pour mixture into a small container and refrigerate for a few hours.
  • Once the truffle mixture is set and hardened, place a melon baller in hot water and dry off the excess water and then scoop out a small truffle ball.
  • Place the balls on a tray that is lined with either Clingfilm or baking parchment.
  • Truffles can be rolled in chocolate powder, crushed nuts, desiccated coconut or crushed amerritte biscuits.
  • Place in the freezer for 30 minutes.
  • Melt white chocolate on low in microwave.
  • Stick tooth pick in truffle and dip it into the chocolate.


Chef's Tip: You can add any flavour liquor you like to the mixture, just mix it in when adding the butter. To make chocolate truffles look like Christmas puddings, drizzle a small amount of white chocolate over the truffle and then with either coloured chocolate or icing, pipe green leaves with red berries on top to resemble holly.