Chocolate Truffles

Always a great idea to have these ready in the freezer!

Makes 20


225g                70% dark chocolate, broken into small pieces
175ml              cream
Icing sugar, to dust
Cocoa powder, sifted, to roll



  • Place chocolate in a large mixing bowl
  • Place the cream in a saucepan and bring to the boil, then immediately pour over chocolate.
  • Mix until chocolate has melted
  • Set aside at room temperature, covered, for 2- 3 hours to cool completely or until set
  • Use a teaspoon to spoon out bite-sized pieces
  • Dust your hands with a little icing sugar to prevent them sticking and roll mixture into balls in the palm of your hands
  • Roll in cocoa