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Chocolate Truffles

Published by Charlotte

Very nice indeed.



  • 150ml Extra Thick Double Cream
  • 150g Good Quality Chocolate
  • 20g Butter
  • Cocoa powder


Break the chocolate up into squares and place in a bowl. Boil the cream and butter until it bubbles then pour over the chocolate and stir until it is all melted together. Get a big baking tray and line it with greaseproof paper, pour in the mixture and leave to set for about three hours until it is semi-solid. Then simply spoon bits off, roll into balls and dust with cocoa powder.

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