Chocolate Truffles


  • 200g Dark chocolate
  • 200ml Cream, 30% or more fat (or Creme fraiche)
  • 35g Salted butter


  1. Add cream and butter into saucepan and put on low heat until butter has melted and cream is simmering.
  2. Take off heat and add chocolate (smaller pieces melt faster) stirring until melted and mixed in.
  3. Add flavourings, if any at this point (vanilla, orange etc.)
  4. Leave to cool and refrigerate for 4 hours
  5. Spoon out approx 20 balls (to size) and roll into balls with cold hands.
  6. Roll in cocoa powder or chocolate or sprinkles and store in fridge for up to 3 days (possibly longer) or freeze for 1 month.