Chocolate Truffles


Preparation info

  • Difficulty


Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

The mixture for chocolate truffles is called ganache. It’s also used in small quantities as a filling for cake and biscuits (cookies) and can be flavoured with almost any liqueur instead of the rum used here. This recipe produces chocolate truffles that aren’t sickly sweet. If you prefer something sweeter you will need to melt some caster (confectioners’) sugar along with the couverture.


For the Ganache

  • 600g (1lb 5oz) dark chocolate couverture
  • 200ml (7fl oz/¾ cup) double (heavy) cream
  • 300g (10½ oz/1¼ cups) unsalted butter, softened
  • 50ml (2fl oz/½ cup) rum

For the Coating

  • 250g (9 oz) dark chocolate couverture
  • 300g (10½ oz/ cups) cocoa powder


To make the ganache, grate the chocolate and melt it slowly in points to watch a heatproof bowl set over a saucepan of warm water.

Meanwhile, boil the cream in a small saucepan and set it aside to cool. Once cooled, pour the cream into the melted chocolate, beating continuously.

In a large bowl, whisk the softened butter until light, then trickle in the chocolate cream. Continue whisking until well combined, then keep this mixture in the fridge until ready to use.

To prepare the coating, grate and melt the remaining chocolate couverture. Place the cocoa powder in a box or similar container.

Use a small scoop, melon bailer or parisienne cutter to make balls of the chilled chocolate ganache. Spear each ball with a toothpick, dip it in the melted chocolate couverture, then roll in the cocoa powder. Store chilled.