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Delicious & Easy Chocolate Truffles

A really quick way to make delicious chocolate truffles.

Makes about 20


  • 150ml double cream
  • 350g plain chocolate, broken into pieces
  • 100g icing sugar, sifted
  • 60ml whisky, warmed (optional)
  • 100g cocoa powder, for dusting



  • Line a large baking tray with greaseproof paper.
  • Bring the cream to the boil in a saucepan, then remove from the heat and stir in the chocolate pieces.
  • Whisk until smooth, then whisk in the icing sugar.
  • Pour in the warm whisky and whisk again until smooth.
  • Pour into the lined baking tray and cover with cling film, chill for about 6 hours until set.
  • When the mixture is set, dust a plate and your hands with cocoa powder.
  • Divide the chocolate mixture into about 20 equal portions – about the size of a walnut – and roll into balls in the palm of your hand.
  • Roll the balls in the cocoa powder and leave to firm up in the fridge.
  • Before serving, place the truffles in petit four cases.

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