Plain chocolate truffles

These delicious chocolate truffles make a delicious edible gift.  They're also perfect served after dinner with strong coffee.

  • Preparation time: 30 minutes, plus 2½ hours cooling and setting time
  • Total time: 3 hours 60 minutes 60 minutes 60 minutes

Makes: 45-65 truffles


225g Waitrose Organic Plain Chocolate, broken into button-sized pieces
175ml double or whipping cream
Icing sugar, cocoa powder or finely chopped nuts, for dusting and rolling


  1. Cover a large, heavy chopping board or a baking tray tightly and completely with clingfilm or waxed paper to place the truffles on to set.
  2. Place the chocolate in a large mixing bowl at least 1.75 litres in capacity. In a small saucepan, bring the cream to a rolling boil and immediately pour over the broken chocolate. Blend thoroughly until all the chocolate is melted.
  3. Allow the mixture, called a ganache, to cool completely, uncovered, for 1-1½ hours at room temperature until it is set. (You can speed up this process by placing the bowl in a sink filled with cold water - but don't allow any of the water to come into contact with the ganache.)
  4. When the mixture has set, use a teaspoon to spoon out bite-sized pieces. Dust your hands lightly with 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 and place on the prepared tray to set.