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Chocolate Truffles Recipe

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Chocolate Truffles Recipe

Photography by London Kitchen Deliveries

Create an assortment of festively decorated chocolate truffles which you can either elegantly wrap up for loved ones, or simply devour yourself.


Makes 50 - 60 truffles, depending on size

Chocolate Ganache
220ml whipping cream
30g soft light brown sugar
250g dark chocolate (chopped)
50g unsalted butter (2cm cubed and at room temperature/slightly softened)

Optional flavourings
White miso

Optional toppings
White cocoa
Pistachio nibs
Edible gold glitter


  1. Place the chopped chocolate in a bowl.
  2. Bring a pan of water to the boil (ideally the chocolate bowl should fit snugly in the pan). Turn off the heat and place the bowl of chocolate over the steaming water (the base of the bowl should not touch the water). Gently melt the chocolate over the hot water, stirring occasionally. Leave to cool for 5 minutes.
  3. Put the cream and sugar into a saucepan and bring to the boil. Stir until the sugar has fully dissolved. Remove from the heat and allow to cool for 5 minutes.
  4. Once the cream and chocolate are both just warm to the touch, blend the cream into the chocolate using a hand blender or hand whisk. Continue until glossy and smooth.
  5. Add the cubed butter to the chocolate mixture, again blending or whisking until fully incorporated and smooth. If you are making two different flavoured truffles, divide the mixture into different bowls at this point. Add your flavourings to each (orange or white miso), and whisk or blend into the chocolate mixture until fully incorporated.
  6. Pour the ganache into a shallow bowl or Tupperware, and leave to reach room temperature before using (this will take between 1-2 hours). This can be sped up by placing in the fridge for 20-30 minutes, or if you’re planning to use the following day, the ganache can remain in the fridge overnight, but remember to return to room temperature 20 minutes before shaping.
  7. Your ganache is ready to shape when its shine has dulled and is thick but malleable.
  8. Line a tray with non-stick baking parchment.
  9. Place the nozzle into your piping bag and snip the end off the bag, ensuring the nozzle is fully protruding. Pull the piping bag over your hand and spoon the ganache inside. Try to ensure there are no air pockets in the bag.
  10. Squeeze the ganache to the base of the piping bag, applying pressure only from the top of the pipe. Use a small amount of the ganache to stick down the corners of the paper. Create truffle ‘kisses’ by piping small rounds of truffle mixture from a perfectly vertical piping bag (see technique in video tutorial). Repeat this process until you have used all of the ganache.
  11. (To mix up the shape of your truffles, see our extra tips below for an alternative piping method.)
  12. Place the truffles into the fridge until firm.
  13. Prepare a tray or plate covered with your chosen topping (pistachio nibs, edible gold or white cocoa.)
  14. Roll or sprinkle the truffles in your chosen topping.
  15. Store the truffles in an airtight container in the fridge or a cool environment. Allow to soften to room temperature for 15 minutes before eating.

Extra tips:

- Dip a finger into hot water and smooth the edges of your ganache to remove any peaks or bumps.

- To mix up the shape of your truffles, you can also create logs by piping the ganache into lines, leaving a 1-2cm gap between each (try to keep the pressure even on the bag for an even width of ganache). Once chilled, the lines can be cut with a hot, sharp knife into individual truffles. This alternative technique can be found in our video tutorial.


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