Dark Chocolate Truffles

For a real indulgence, try these rich truffles, which need only a few ingredients and are very simple to make. The only problem is having to give them away - so make plenty. For a pretty gift idea, pack them in ice cream cornets, wrapped in Cellophane and coloured paper.

  • Preparation time: 30 minutes, plus 2½ hours cooling and setting
  • Total time: 3 hours

Makes: Makes 45-65 truffles


  • 225g Waitrose Organic Plain Chocolate, broken into small pieces
  • 175ml double or whipping cream
  • Cocoa powder, icing sugar or finely chopped nuts for rolling and dusting


  1. Tightly cover a large, heavy chopping board or a baking tray with clingfilm or baking parchment to place the truffles on to set. Place the chocolate in a large mixing bowl, at least 1.75 litres in capacity.
  2. In a small pan, bring the cream to a rolling boil and immediately pour onto the broken chocolate. Blend thoroughly with a wooden spoon until smooth and all the chocolate has melted.
  3. Allow the mixture, called a ganache, to cool completely, uncovered, for 1-1½ hours at room temperature until set. (You can speed up the process by placing the bowl in a sink filled with cold water - but don't allow any water to come into contact with the ganache.)
  4. When the ganache has set, use a teaspoon to scoop out bite-sized pieces. Dust your hands lightly with cocoa powder or icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.
  5. Immediately roll the truffles in sifted cocoa powder, icing sugar or finely chopped nuts, then place on the board or tray and chill in the fridge until set.