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Chocolate Cream Truffles

Image of Chocolate Cream Truffles

180g (6 oz) plain chocolate
60 g (2 oz) white chocolate
100 ml (4fl oz) double cream
1 tablespoon brandy or rum
Cocoa powder, for dusting


Makes: 18


1 Break the plain chocolate and white chocolate, separately, into squares. Pour cream into a saucepan and bring almost to the boil. Remove from the heat and stir in 125 g (4 oz) of the plain chocolate.

2 Stir frequently until the chocolate has melted. Stir in brandy or rum and turn into a bowl. Leave to cool then chill in the refrigerator until mixture is completely cold.

3 Using an electric whisk, beat until paler in colour and just firm. Take teaspoonfuls of the mixture and shape into balls. Chill for 30 minutes.

4 Put remaining plain chocolate in a bowl and stand over a pan of simmering water until melted. Melt white chocolate in the same way. Leave to cool slightly.

5 Line a tray with greaseproof paper. Using two forks, dip a truffle in the plain chocolate then transfer to the tray. Lightly fork the surface to give it texture.

6 Coat a third of the truffles in the plain chocolate and a third in the white chocolate. Roll remaining truffles in the cocoa.

7 Store in refrigerator for up to 4 days. Serve in petit four cases.

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