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5 from 1 vote

chocolate truffles

A rich chocolate truffle with a dusting of cocoa powder.
Course Baking
Cuisine British
Keyword chocolate truffle, petite four
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 20 minutes
Servings 45 truffles
Calories 69kcal
Author Michelle Rolfe


  • 200 g dark chocolate
  • 100 g sea salted milk chocolate
  • 300 ml double cream
  • 50 g unsalted butter
  • 2-3 tbsp cocoa powder


  • Break up the chocolate into small pieces and place into a large bowl and set aside. 
  • Add the double cream and butter to a saucepan, place over a low heat stirring gently until the butter has completely melted.
  • Pour the cream and butter mixture over the chocolate and stir until the chocolate has melted. The mixture will come together into a thick paste. 
  • Leave aside to cool, cover and refrigerate for a minimum of two hours or overnight. [At this stage you can freeze this mixture. Simply defrost in the fridge when you are ready to finish.]
  • When ready to serve, remove from the fridge and leave to sit for half an hour. Use a teaspoon and roll the mixture into small balls in the palm of your hand. Roll the truffles in cocoa powder and serve.
  • Keep any leftovers in a sealed container in the fridge.


These have been dusted in cocoa powder, you could also use desiccated coconut or chopped nuts.


Calories: 69kcal | Carbohydrates: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 3mg | Potassium: 46mg | Sugar: 2g | Vitamin A: 125IU | Calcium: 9mg | Iron: 0.6mg