Lynda Booth shares her recipe for Dark Chocolate Truffles from Dublin Cookery School, Blackrock.


Makes 12-15 truffles

  • 180g good quality dark chocolate (60-70% cocoa solids)
  • 100ml cream
  • 20g unsalted butter at room temperature

To roll:

  • Cocoa powder


  • Chopped Pistachios


  • 200g good quality dark chocolate



  1. Chop the chocolate finely. Place in a bowl along with the butter and melt over a saucepan of barely simmering water. As soon as the chocolate has melted, remove it from the heat.
  2. Bring the cream to the boil. Remove from the heat. Pour the cream over the chocolate in three stages and mix it in with a spatula, stirring continuously. Pour into a shallow dish and allow to cool.
  3. Cover and place in the freezer. When set hard, using a teaspoon, scoop into balls about the size of a large marble and place on a sheet of parchment paper. If the mixture becomes too soft, it may need to be placed back in the freezer for a short period to set a little firmer.
  4. To finish, roll the truffles in cocoa powder or in chopped pistachios. Alternatively you can dip the chocolates in tempered chocolate and decorate with a drizzle of white chocolate.
  5. The truffles should be kept in the fridge until just before serving.